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Ice Cream Cone Cupcakes

Recipe Submitted By: bakingmad

What do you get when you cross ice cream cones with cupcakes? Every child's dream come true.

12	21 Cornets (Askeys) flat bottomed
170 grams	Golden Caster Sugar (Billington's)
170 grams	Butter
3	Free Range Eggs (Happy Eggs)
170 grams	Self Raising Flour (Allinson Nature Friendly)
1 tsp	Pure Vanilla Extract Blend (Nielsen-Massey)

Icing

250 grams	Butter
500 grams	Icing Sugar (Silver Spoon Homegrown)
0.50 tsp	Pure Vanilla Extract Blend (Nielsen-Massey)
	Sprinkle Decorations (Silver Spoon Create)
12	Chocolate flakes
12	Chocolate flakes

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Preheat the oven to 180c/fan 160c/gas mark 4
carefully wrap the outer side of each ice cream cone in foil and stand in the dips of a muffin tin
cream together the sugar and the butter until pale and fluffy
Add the eggs one at a time and beat well
Fold in the flour and vanilla extract until mixed well
Place a large spoonful into each cone
Bake for 20 minutes or until the cakes are golden and bounce back when pressed
Leave to cool and remove foil
Icing
Meanwhile, make the buttercream topping by mixing the icing sugar, butter and vanilla extract together until smooth
Spoon the buttercream into a piping bag and swirl over the cakes
Add sprinkles, a flake and enjoy