• Get out and measure your ingredients.
  
• Preheat the oven to 350 degrees.
• In a medium mixing bowl, combine the whole Fruit Loops and the milk. Allow the cereal to soak in the cereal for about 30 minutes. Place the bowl inside the fridge while the cereal is soaking.
  
• When cereal is done soaking, strain 1 cup the milk from the mixture into a separate bowl. Set to the side. Discard any left-over milk and the left-over cereal.
  

Make Your Cake Mix

• To crush fruit loops simply place them inside a resealable bag and using a kitchen hammer or rolling pin put pressure on them until they are fine crumbs.
• In a medium mixing bowl, combine your cake mix, eggs, oil, 1 cup of cereal milk and finely crushed Fruit Loops.
  
• Beat mixture with electronic mixture or by hand until well combined.
  
• Prepare your reusable bags to hold your ice cream cones. Using a sharp utility knife or kitchen knife, carefully cut approximately a 2”x2” circle in a top corner of the pan.
  
• Cut 12 holes out of the pan in total, 3 across and 4 down.
  
• Begin to prepare your cones for baking. Pour 2-3 spoon-fulls of cake batter inside your cones, filling up to about 1” from the top.
  
• Set your cones inside the hole of the pan.
  
• This will allow your cones to bake upright and not tip over.
  
• Once 12 cones are loaded inside your pan, place in the oven and bake for 22-27 minutes.
  
• You will be able to stick a toothpick through the top of your cupcake and not have cake batter stuck on it when you pull it back out.
  
• When your cupcakes are done baking, carefully remove the tray from the oven. Set aside to cool for about 15-20 minutes.
  
• You can continue to bake the remaining cupcakes while your first batch cools off.
• After your cupcakes have cooled, top with frosting using either a spreadable knife or an icing or piping bag.
  
• Finish off the cupcakes by topping with whole pieces of Fruit Loops.