I am trying ice cream cupcakes for the first time. and i wanted to know is it better to fill the cones with the batter and bake or to fill the cupcake papers with the batter and put the cones on top and bake, and if i put the cones on top of the batter will the cake bake down into the cone? also how much batter should i use so it doesnt spill out and run out all over the place
You bake the cupcakes inside the cones. Make sure you are using the pale colored flat bottomed cones, not the pointy "sugar" cones with the waffle-cone look to them.
Stand the cones inside the muffin tin cups. Use crumpled foil to help steady them, if needed.
Pour batter into the cones leaving about 1/2 and inch of space of head room.
Bake at 325 so that the cones don't burn.
You tube has lots of tutorials on this. just search "ice cream cone cupcakes".