• Preparation Time 30 minutes
  • Baking Time 25 minutes
  • Makes 22 to 24 cones
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cupcake:
  • 1 cup Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 2 tbsp vinegar, divided
  • 1 ½ cups granulated sugar
  • ½ cup Crisco® Vegetable or Canola Oil
  • 2 eggs
  • 1 tbsp red food colouring
  • 1 tsp vanilla extract
  • 2 ½ cups Robin Hood® Best for Cake & Pastry Flour, sifted
  • 2 tbsp cocoa powder, sifted
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp baking soda
  • 22-24 flat bottomed ice cream cones
  • Icing:
  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • 1 tbsp vanilla extract
  • 4 cups Icing Sugar

Serving Size: 22 to 24 cones


Serving Size: 22 to 24 cones

  • Preheat oven to 350°F (180°C).
  • Cupcake: Combine evaporated milk with 1 tbsp (15 mL) vinegar. Set aside.
  • Beat, in a medium bowl, using an electric mixer, sugar, oil and eggs until well combined. Add food colouring and vanilla. Beat well.
  • Combine next 4 ingredients in a separate large bowl. Beat in half of dry mixture to the wet mixture. Beat in reserved evaporated milk mixture and then remaining dry mixture.
  • Combine remaining vinegar (1 tbsp/15 mL) and baking soda in a small bowl. Allow mixture to fizz. Fold into batter.
  • Place ¼ cup (50 mL) batter into each cone. Place cones into muffin cups and bake in preheated oven, 20-25 minutes or until a toothpick inserted in centre comes out clean. Cool, 30 minutes.
  • Icing: Beat cream cheese and butter until well combined, in a medium bowl. Add vanilla and icing sugar and beat until smooth and creamy. Ice each cone and decorate.


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