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Q&A for How to Make a Cupcake Cone
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QuestionWhat should I do to prevent my cones from losing their crunchy texture and tasting stale?Community AnswerAfter you have finished baking, use a toothpick to poke a hole in the bottom of each cone. This will let the steam escape and help the cones retain their crunchy texture.
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QuestionWhat happens if I add to much batter into my cone?QamarTop AnswererThe batter will over-flow while baking and will burn.
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QuestionWhy doesn't the cone burn?QamarTop AnswererThe cone has a waffle texture which is hard and resistant to burning.
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QuestionWhat type of ice cream cone works best?Community AnswerAny cone that is sturdy and has a large, flat bottom to rest on. The classic cone-shaped ones are harder to use because they do not stand well while baking.
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QuestionHow many cupcake cones does this recipe make?QamarTop AnswererThat depends on how much batter and how many cones you have. Generally, this recipe should make about 15 cones.
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QuestionDoes this work with colored ice cream cones?QamarTop AnswererYes, you can use any type of ice cream cones except the classic cone ones with the pointed edges.
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QuestionWhy are mine burnt?QamarTop AnswererTake caution to not bake your cones too long, as they are really delicate. Also, ensure the temperature for the oven is correct.
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QuestionWhat size cone should I use?YesgirlCommunity AnswerYou can use any size as long as it will fit snugly yet loosely into your cupcake trays.
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