This National Cupcake Week, we’ll be bringing you a different cupcake recipe every day! Today we’ve got Ice cream cone cupcakes! These cupcakes are housed in an ice cream cone rather than a cake case making them look a little bit more exciting and helping to give the illusion that summer is longer than it really is!
Ingredients:
For the cake
12 ice cream cup cones with flat bottoms
175g butter
175g sugar
1tsp vanilla extract
3 eggs
175g self-raising flour
For the buttercream
300g butter
300g icing sugar
2tsp vanilla extract
Sprinkles
Cadbury Flake for decoration
How to put them together:
- Preheat the oven to 180 degrees and place the ice cream cones in the wholes of a muffin or cupcake tin.
- Mix together butter and sugar and beat in the vanilla extract and eggs one at a time
- Fold in the flour and then spoon into the cones, make sure the batter reaches the bottom of the cone and fill until three-quarters full.
- Bake in the oven for 30-35 minutes
- While they’re cooling make the butter cream, mix all the ingredients together for a couple of minutes until smooth and fluffy. Either use a spoon to apply to the buttercream to the top of the cakes or a piping bag to give it a Mr Whippy style look. Decorate with sprinkles and flakes or wafers.
- Serve them to the family and see them be delighted and confused when they realise this is a cake, not an ice cream!
