Ice cream cone cupcakes - recipe

Ingredients

Recipe , Ice cream , Cupcake , Cone

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
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.

For this step you'll need:
- 170g Unrefined golden caster sugar
- 170g Butter (unsalted)
- 3 Egg(s) (free range)
- 170g Self-raising white flour
- 1tsp Vanilla extract
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
Meanwhile, make the buttercream topping by mixing the icing sugar, butter and vanilla extract together until smooth.

For this step you'll need:
- 500g Icing sugar
- 250g Butter (unsalted)
- 1tsp Vanilla extract
5
Spoon the buttercream into a piping bag and swirl over the cakes. Add sprinkles, a flake and enjoy!

For this step you'll need:
- 12 Chocolate flake(s)

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