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Ice Cream Cone Cakes by Holly Willoughby

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
12Serves
Easy

Method

  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.

Ingredients

  • For the Cupcakes

    • 12 Askeys cup cones
    • 175g Unsalted butter (softened)
    • 175g Caster sugar
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 3 Eggs (free range, large)
    • 175g Self-raising white flour
    • 50g Ground Almonds
    •  Sprinkles, edible glitter & chocolate flakes (to decorate)
  • For the Buttercream

    • 300g Unsalted butter (softened)
    • 300g Icing sugar (sifted)
    • 2 tsp Nielsen-Massey Vanilla Extract

Utensils

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

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