Ice Cream Cone Cupcakes
About the bake
What do you get when you cross ice cream cones with cupcakes? Every child's dream come true.
Ingredients
- 12Ice cream cup cones
- 170gBillington's Unrefined Golden Caster Sugar
- 170gUnsalted Butter (softened)
- 3Egg(s) (free range)
- 170gAllinson's Self Raising Flour
- 1 tspNielsen-Massey Vanilla Extract
For the icing
- 250gUnsalted Butter (softened)
- 500gSilver Spoon Icing sugar
- 0.5 tspNielsen-Massey Vanilla Extract
- Sprinkle decorations
- 12Chocolate flake(s)
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!