Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes
from Betty Crocker
1 box Funfetti cake mix + all ingredients the box calls for
24 cake cones
1 can frosting, or frosting of your choice
sprinkles, for decoration

1. Heat oven to 350F. Place paper baking cup in each of 24 regular-size muffin cups.
2. Make cake batter as directed on box. Fill each cup 2/3 full of batter (1 heaping tablespoon each). Place ice cream cone upside down on batter in each cup.
3. Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate with sprinkles as desired. Store loosely covered.

This is Juls- Instead of the OIL that the box asks for, I replace with vanilla yogurt, or plain yogurt, sour cream or mayonnaise. Id say about 1/2 cup. Trust me, works very very well.  For white cakes, I do not add egg yolks at all.  I make the batter extra thick.  No oil at all.  Makes for a nice cake or cupcake.