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

Easy

Ice cream cup cones

Billington's Unrefined Golden Caster Sugar

Butter (unsalted)

Egg(s) (free range)

Self-raising white flour

Nielsen-Massey Vanilla Extract

Silver Spoon Icing sugar

Sprinkle decorations

Chocolate flake(s)

For the icing

What's better than cake? Cake in an ice-cream cone of course Check out our tasty recipe for ice cream cone cupcakes and try them today

Ice Cream Cone Cupcakes

Preheat the oven to 180°C (fan 160°C, gas mark 4).&nbsp;Carefully wrap the outer side of each ice cream cone in foil and stand in the dips of a muffin tin.

Cream together the sugar and the butter until pale and fluffy.&nbsp;Add the eggs one at a time and beat well. &nbsp;Fold in the flour and vanilla extract until mixed well.

Place a large spoonful into each cone, do not fill to the top.&nbsp;Bake for 20 minutes or until the cakes are golden and bounce back when pressed. Leave to cool and remove foil.

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

Spoon the buttercream into a piping bag and swirl over the cakes. &nbsp;Add sprinkles, a flake and enjoy!

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Whilst you can typically freeze cupcakes, we personally wouldn't recommend it for this particular recipe as the ice cream cone may become soft and chewy in the freezer rather than giving the nice crisp texture when freshly baked. We hope that this helps.&nbsp;

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.

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 😋

Ice Cream Cone Cupcakes

About the bake

Method

Ingredients

For the icing

We'd love a slice of advice.

Recipe Reviews

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For the icing

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