Last Friday we took part in Macmillan’s World’s Biggest Coffee Morning. All of us at CookersAndOvens baked tirelessly Thursday night to create brilliant cakes so that we could make as much money as possible for Macmillan. For my part, I decided to have a go at these cute ice cream cone cupcakes! There a few recipes for these floating around the internet, but I decided to fill mine with a traditional Victoria Sponge before topping with buttercream.
Ice Cream Cone Cupcake Recipe
Makes 12 cupcakes
Ingredients
- 12 flat bottom wafer cones
- 200g unsalted butter
- 200g caster sugar
- 1 tsp vanilla extract
- 4 medium eggs
- 200g self-raising flour
To Decorate:
- 350g butter, softened
- 350g icing sugar, sifted
- 2tsp vanilla extract
- Hundreds & Thousands, Flakes, whatever you’d normally top your ice cream with!
Method
- Heat oven to 190°C/170°C fan. Place the butter, sugar and vanilla extract into a bowl and beat well until creamy. Slowly beat in the eggs, one at a time, then fold in the flour. Mix well.
- Place the ice cream cones into a muffin tin and spoon or pipe the mixture into the cones until they’re around ¾ full. Place the cones (still in the muffin tin) into the oven for around 20 minutes, or until a skewer poked into the centre of the cakes comes out clean. Leave to cool.
- Beat the butter until smooth then add the icing sugar and mix again. Spoon on to the ice cream cones or, for added effect, use a star nozzle to pipe the icing. Decorate with sprinkles, a flake and anything else you like!
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