From Thursday, 5 Aug 2021

Ice Cream Cone Cupcakes

by Lily Hayzelden

40 mins
Suitable for beginners
  • Ingredients

    • 6oz (170g) of salted/unsalted butter (room temperature)
    • 6oz (170g) of caster sugar
    • 3 eggs
    • 6 oz (170g) of self raising flour
    • 1 teaspoon of vanilla extract
    • 1 teaspoon of baking soda
    • 250g of salted/unsalted butter (room temperature)
    • 420g of icing sugar

    • Flakes, sprinkles, hundreds & thousands of your choice
  • 1. Pre-heat the oven to 160°C (fan oven 180°C). Prepare your foil around the ice cream cones in the muffin tray to ensure they are sturdy.

    2. First, mix the butter and sugar together on a medium speed (by hand whisk or stand mixer), until light and fluffy.

    3. Add the eggs and vanilla extract and continue to mix until all incorporated.

    4. Then, add your self raising flour on a low speed until all the ingredients are incorporated.

    5. Make sure to wipe down the sides of the bowl and fold in the ingredients that are left around the edges.

    6. Once folded, you can pour your mixture into 2/3 of the ice cream cup.

    7. Bake in the over for about 18-20 minutes (depending on your oven).

    8. Whilst in the oven, start making your buttercream. Mix the butter with the icing sugar until it has a smooth consistency.

    9. Add 1 tsp of vanilla essence.

    10. Then, add the mixture to a piping bag or a sandwich bag and cut the end off to make your piping bag.

    11. When the ice cream cone cupcakes are ready to come out of the oven, allow them to cool before you add the buttercream (otherwise the buttercream will melt)!!

    Enjoy adding your favourite toppings for friends and family!

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