Patriotic Cupcake Cones
1/2 cup shortening
1-1/2 cups sugar
1 bottle (1 ounce) red food coloring
3 teaspoons white vinegar
1 teaspoon butter flavoring
1 teaspoon vanilla extract
2-1/2 cups cake flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
24 ice cream cake cones (about 3 inches tall)
1-1/2 cups shortening
1-1/2 teaspoons vanilla extract
6 cups confectioners' sugar
4 to 5 tablespoons milk
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour batter into each cake cone to within 3/4 in. of the top. Place in ungreased muffin cups.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
In a large bowl, beat shortening and vanilla until fluffy; gradually add confectioners' sugar and beat until smooth. Add enough milk to achieve spreading consistency.
Cut a small hole in the corner of plastic bag; insert a large star tip. Fill the bag with frosting. Pipe onto cupcakes. Sprinkle with jimmies. Makes 2 dozen.