Ice cream cone cupcakes

Ice cream cone cupcakes
13th August 2018

Ice cream cone cupcakes

Whatever the weather, you can always enjoy an ice cream cone cupcake with your choice of your favourite topping!

  • 12 Flat-Bottomed Ice Cream Cones
  • 200g Butter (softened) 
  • 200g Plain Flour
  • 4 Tbsp Custard Powder
  • 2 Tsp Vanilla Extract
  • 200g Golden Caster Sugar
  • 2 Large Eggs, (beaten)

To decorate

  • 350g Butter (softened)
  • 350g Icing Sugar, (sifted)
  • 2 Tsp Vanilla Extract
  • Food Colouring – (we used green and cocoa powder)
  • Sprinkles, Wafers, Chocolate, Glacé Cherries, Sauces- whatever you like on ice cream!

1. Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright.

2. Put the butter, flour, custard powder, vanilla, sugar and eggs in a large mixing bowl. Beat together with an electric whisk until smooth. If you have nimblefingered little helpers, hand round pairs of teaspoons and set them to work filling the cones. If you’re making them yourself, spoon the cake batter into a food bag or disposable piping bag, snip off the end to give you a wide hole, then pipe into the cones, filling them ¾ full – this will enable you to get the batter right to the bottom.

3. Bake the cone cakes, still in the muffin tin, for 30 mins until a skewer poked into the centre of the cake comes out clean. Leave to cool.

4. To decorate the cakes, beat the butter until smooth, then add the icing sugar and vanilla (and food colouring or flavour of your choice), and beat again until well mixed. Put into a piping bag fitted with a big star nozzle, then pipe icing on top of each cake as you would a cupcake. Decorate with sprinkles, cherries, drizzles of sauce – whatever you like!

For an indulgent selection of readily available cupcakes delivered direct to your door, your must try our cupcake range, including chocolate ecstasy, chocolate & orange, lemon meringue and raspberry & white chocolate - yum!