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Ice Cream Cone Cupcakes

18 1/4 Oz. Chocolate Cake Mix
1 1/4 Cups Water
1/2 Cup Watkins Original Grapeseed Oil
3 Eggs
30 Small Flat Bottom Cones

Icing:
5 Cups Sifted Powdered Sugar
3/4 Cup Shortening
1/2 Cup Butter or margarine, soft
2 1/2 Tbsp. Milk
1 1/4 teas. Watkins Almond Extract
Assorted Sprinkles & Candies

Preheat oven to 350. In large bowl, combine first 4 ingredients according to cake mix package directions. Fill each cone with about 2 1/2 tbsp. of batter. Place cones about 3" apart on an ungreased baking sheet. Bake 25 to 30 minutes. Cool completely. For icing, beat all ingredients together in large bowl until smooth. Ice each cupcake with about 1 tbsp. icing. Before icing hardens decorate with candy and/or sprinkles. Store in airtight container.

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