How to make Ice Cream Cone Cupcakes
Ice Cream Cone Cupcakes are a brilliant idea for a children’s birthday party or alternatively a summery addition to an afternoon tea party! These yummy treats are so quick and easy to make and they look so effective. This recipe will make approx. 12 vanilla cupcake cones.
You will need:
For the Cake:
- 150g Unsalted Butter, Softened or Marg
- 150g Caster Sugar
- 150g Self Raising Flour
- 3 Medium Eggs
For the topping:
- 250g Unsalted Butter, Softened
- 500g Icing Sugar
- 2 teaspoons Vanilla Extract
- 2 tablespoons of Milk
For the Decoration:
- 12 Ice Cream Cone Cups
- A box of Cadbury’s Ice Cream Flakes
- Dr. Oetker’s Soft Shimmer Pearls
For best results it is better to bring the ingredients to room temperature before you begin.
Pre-heat your oven to 150 degrees and separate the Ice Cream Cone Cups and stand them in a deep cupcake tin. If you are having trouble getting your cones to stand, crunch tin foil around the outside to help support your cone.
Using a hand mixer on a medium setting, cream together the butter and caster sugar. Beat the eggs with a fork and slowly add to the mixture a little at a time.
You may need to add a spoonful of flour to stop the mixture from curdling.
Next fold the remaining flour into the mixture.
Using a dessert spoon, take one heaped spoonful per cone and divide the mixture in to your cupcake cones.
The mixture should come about half way up the cone case.
Carefully place the cones in to the oven for approximately 25 -30 minutes or until golden brown and spring back to the touch!
When the cakes are ready, carefully remove them from the oven. Leave the cakes stood in the tin to cool for 5 minutes and then place on a wire rack.
Whilst the cupcake cones are cooling you can begin to make your butter cream topping.
Using an electric hand or stand mixer, cream together your butter and icing sugar. Add 2 teaspoons of vanilla extract and add 1 tablespoon of milk at a time until you achieve a nice consistency for piping your butter cream. In warmer weather or warm kitchens less milk is needed.
I divided my butter cream into 2 separate bowls and mixed in a tiny amount of pink Sugar-Flair food colouring to one half of my butter cream to turn it pink!
Once your cakes have cooled, insert a large nozzle (ideally the Wilton or Jem 1M or 2D), into a piping bag and fill with butter cream. The nozzle pictured is from a large nozzle set from Lakeland.
Starting at the outside edge of the cake, pipe a high swirl of butter cream by guiding the nozzle around the edge of the cone case, applying even pressure, circle around and around, on top of the previous layer below until you eventually end up at the centre.
To decorate, cut an ice cream sized 99′ flake in half and gently push into the butter cream. Hold the cake above a bowl and add the sprinkles!
And voila! There you have 12 delicious Ice cream cone cupcakes!
If you would prefer to make a chocolate sponge then simply substitute 2 level tablespoons of flour for 2 level tablespoons of cocoa powder.