Ice Cream Cone Cakes by Holly Willoughby

  • Total Time

    55m
    • Prep Time

      20m
    • Bake Time

      35m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

    Veg
    • Vegetarian

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An ice cream cone, rather than the usual paper one, makes a suprisingly good case for a light vanilla muffin. Each cone is topped with whipped buttercream icing and sprinkles - you could even add a flake! This child friendly recipe is really fun to make with little ones and features in Holly Willoughby's recipe book "Truly Scrumptious Baby"

Method

  1. Preheat the oven to 180°C/350°F/Gas 4 and place the ice-cream cones in the holes of the muffin tin. Add scrunched-up pieces of baking paper around the base of each cone to help to keep them steady.

    • 12 Cup Cones (We Like Askeys)
  2. Using an electric whisk, beat the butter and sugar until pale and creamy. Beat in the vanilla extract and the eggs, one at a time, scraping the bowl down after each addition and adding a spoonful of the flour if the mixture starts to split.

    • 175g Unsalted Butter (Softened)
    • 175g Caster Sugar
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
    • 3 Eggs (Free Range, Large)
  3. Using a metal spoon, fold in the flour and the ground almonds in two batches to make a smooth cake batter. Spoon or pipe the mixture into the ice- cream cones (it may help to ask someone to hold  the cones for you) until three-quarters full and make sure the batter reaches the bottom of the cone. Bake in the oven for 30–35 minutes or until risen and golden and a skewer inserted into the middle comes out clean.

    • 175g Self-Raising White Flour
    • 50g Ground Almonds
  4. Using an electric whisk or a food processor, whisk all the buttercream ingredients together for 3–4 minutes until smooth and fluffy. Spoon the buttercream into  a piping bag fitted with a large star nozzle. Using a spiral motion, pipe the buttercream on the top of each ice-cream cake in a large swirl. Decorate with your choice of sprinkles and edible glitter and add a chocolate flake.

    • 300g Unsalted Butter (Softened)
    • 300g Icing Sugar (Sifted)
    • 2 tsp Vanilla Extract (We Like Nielsen Massey)
    • 0 Sprinkles, Edible Glitter & Chocolate Flakes (to decorate)

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