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Ice Cream Cone Cupcakes

8 Reviews

About the bake

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

40Total Time
20Prep Time
20Bake Time
12Serves
Easy

Method

  1. 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.

  2. 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.

  3. 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.

  4. Step 4:

    Meanwhile, make the buttercream topping by mixing the icing sugar, butter and vanilla extract together until smooth.

  5. 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 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 Icing sugar
    • 0.5 tsp Nielsen-Massey Vanilla Extract
    •  Sprinkle decorations
    • 12 Chocolate flake(s)

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