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55Total Time
20Prep Time
35Bake Time

Ice Cream Cone Cakes

Celebrity recipe

4 Reviews

  • Vegetarian

About the bake

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 rainbow 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"

55Total Time
20Prep Time
35Bake Time


  1. Step 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.

  2. Step 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.

  3. Step 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.

  4. Step 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.


  • For the Cupcakes

    • 12 Askeys cup cones
    • 175g Unsalted butter (softened)
    • 175g Silver Spoon Caster Sugar
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 3 Eggs (free range, large)
    • 175g Allinson's Self Raising Flour
    • 50g Ground Almonds
    •  Sprinkles, edible glitter & chocolate flakes (to decorate)
  • For the Buttercream

    • 300g Unsalted butter (softened)
    • 300g Silver Spoon Icing Sugar
    • 2 tsp Nielsen-Massey Vanilla Extract


  • Deep 12 hole muffin tin
  • Piping bag
  • Large plain piping nozzle
  • Large star nozzle

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