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Stanley Cup Cupcakes
Stanley Cup Cupcakes

Stanley Cup Cupcakes

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Cook Minutes 2 Hr 5 Min
Prep : 45 Min Cook: 1 Hr 20 Min
These fun hockey trophies are guaranteed to make your little ice warriors feel like they each have won their own Stanley Cup - one they can eat! These sweet treats make the perfect payoffs for playing Canada's national sport. And it doesn't matter if you win or lose - it's all about the game, and the cupcakes of course.
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
24 flat-bottomed ice cream cones
1 pkg. (2-layer) yellow cake mix
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
2 Tbsp. butter, softened
1/2 tsp. vanilla
2 cups icing sugar
1 can (100 g) silver food colour spray
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Cover tops of 2 (12-cup) mini muffin pans with foil, pressing edges of foil around edges of pans to secure. Use sharp knife to poke small hole in foil over centre of each muffin cup. Place bottom of 1 cone over each hole, then carefully press cone through foil so cone stands upright in muffin cup.
Step 3
Prepare cake batter as directed on package; stir in dry pudding mix. Spoon 1 Tbsp. batter into each of 12 cones, then spoon 2 Tbsp. batter into each of the remaining cones. Reserve remaining cake batter for later use. Bake filled cones 12 to 15 min. or until toothpick inserted in centres comes out clean. Cool completely.
Step 4
Meanwhile, spray 12 medium muffin pan cups with cooking spray; fill with remaining batter. Bake as directed on package for cupcakes. Remove to wire rack; cool completely.
Step 5
Trim and discard any rounded tops off cupcakes. Place cupcakes, upside down, on work surface.
Step 6
Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually add sugar, beating well after each addition.
Step 7
Use serrated knife to cut 3/8-inch-thick slice off bottom of each cone filled with 1 Tbsp. batter. Discard or reserve removed pieces for another use. (See tip.) Spread 1 Tbsp. cream cheese mixture onto inside edge of each cup of the 12 cones; place, upside down, on cupcakes.
Step 8
Cut thin slice off tops of cones filled with 2 Tbsp. batter to make even with tops of cakes; discard removed tops. Cut 1-1/4-inch-thick slice off bottom of each of the remaining cones; spread each with 1 tsp. of the remaining cream cheese mixture. Place on tops of inverted cones, cup sides up, to resemble trophies. Repeat with remaining cupcakes and cones. Discard remaining cone pieces.
Step 9
Spray stacked pieces with food colouring. Let stand 15 min.
Step 10
Spread remaining cream cheese mixture onto tops of trophies, adding about 2 tsp. to each.
Kraft Kitchen Tips!
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How to Use the Trimmed Pieces
Top bowls of ice cream with the trimmed pieces and some coloured sprinkles. Or, fill 2 removed cake tops with ready-to-use frosting to make whoopie pies.
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Where to Find the Food Colouring Spray
Look for the silver food colouring spray in larger craft and baking supplies stores.
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Make Ahead
These fun treats can be prepared ahead of time. Refrigerate in covered container in refrigerator up to 24 hours before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
400
Calories From Fat
0
% Daily Value
Fat 15 g
Saturated fat 5 g
25 %
Cholesterol 60 mg
Sodium 440 mg
18 %
Carbohydrate 64 g
Fibre 0 g
Sugars 43 g
Protein 4 g
Vitamin A
6 %
Vitamin C
8 %
Calcium
2 %
Iron
15 %
Servings
12 servings, 1 cupcake (91 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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