Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4). Carefully wrap the outer side of each ice cream cone in foil and stand in the dips of a muffin tin.
Step 2:
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.
Step 3:
Place a large spoonful into each cone, do not fill to the top. Bake for 20 minutes or until the cakes are golden and bounce back when pressed. Leave to cool and remove foil.
Step 4:
Meanwhile, make the buttercream topping by mixing the icing sugar, butter and vanilla extract together until smooth.
Step 5:
Spoon the buttercream into a piping bag and swirl over the cakes. Add sprinkles, a flake and enjoy!
Ingredients
- 12 Ice cream cup cones
- 170g Billington's Unrefined Golden Caster Sugar
- 170g Butter (unsalted)
- 3 Egg(s) (free range)
- 170g Self-raising white flour
- 1 tsp Nielsen-Massey Vanilla Extract
For the icing
- 250g Butter (unsalted)
- 500g Silver Spoon Icing sugar
- 0.5 tsp Nielsen-Massey Vanilla Extract
- Sprinkle decorations
- 12 Chocolate flake(s)
Recipe Reviews
It was so good
I made 14 ice cream cup cakes. I cooked these in a small portable oven. They were fine. Decorated & sent home with the kids from the school holiday club.
so fun to make tastes so good
look delicious and are very yummy ! left out the almonds and replaced with 1 tablespoon of cocoa powder! turned out great.
Love making these ❤ they dont just look absolutely fab 😍 they taste absolutely amazing too 😋
they are so fun to make
Ingredients
- 12 Ice cream cup cones
- 170g Billington's Unrefined Golden Caster Sugar
- 170g Butter (unsalted)
- 3 Egg(s) (free range)
- 170g Self-raising white flour
- 1 tsp Nielsen-Massey Vanilla Extract
For the icing
- 250g Butter (unsalted)
- 500g Silver Spoon Icing sugar
- 0.5 tsp Nielsen-Massey Vanilla Extract
- Sprinkle decorations
- 12 Chocolate flake(s)