Ice Cream Cone Cupcakes

An ice cream that’s a cupcake, wow! I just had to have a go at these little creations and my first attempt wasn’t too shoddy!

To celebrate Fathers Day we had a family BBQ and for dessert I decided to make these ice cream cone cupcakes. Note to self: I must bake more cakes within ice cream cones! These are awesome.

My nan and granddad were particularly impressed and I still can’t get my head around them, why doesn’t the cone burn in the oven?!

You’ll notice my frosting doesn’t exactly look like an ice cream. More like a melted ice cream. Well that’s because I can never seem to get the consistency right. It’s always far too runny and therefore won’t pipe into a perfect swirl 😦 any tips or advice on how to get the best frosting would be appreciated!

I made a basic vanilla sponge to go inside but you can make any flavour cake you like, I’m going to make chocolate next time with mint green frosting and chocolate chips (one of my favourite ice creams!).

These are ideal for a kids party or a summer BBQ, and are super easy to make.

Below is the adapted recipe from Baking Mad:

Cupcakes:

  • 12 Flat Bottomed Cornets (Askeys, sold in Tesco and Morrisons)
  • 170g Golden Caster Sugar
  • 170g Butter
  • 3 Eggs
  • 170g Self Raising Flour
  • 1 tsp vanilla extract

Frosting:

  • 250g butter
  • 500g icing sugar
  • Half a tsp vanilla extract
  • Sprinkles
  • Chocolate Flakes cut up

Method:

1. Preheat oven to 180°C/fan 160°C/gas mark 4. Prepare ice cream cornets by wrapping lightly in foil and placing in a 12 hole muffin tray.

2. Cream together the sugar and the butter until the mixture is pale and fluffy.

3. Add in the eggs one at a time and beat well.

4. Add the flour and vanilla extract and mix again before placing heaped spoonfuls of the mixture into each cornet. (Don’t add too much, I’d say just over half way so you have enough room for the cakes to rise and to add the icing. I made the mistake of adding too much mixture and then having to scoop it off at the end.)

5. Bake in the oven for 20-25 minutes or until the cakes go golden and spring back when touched. Leave to cool and remove the foil.

6. Prepare your icing. Make the buttercream by mixing the icing sugar, butter and vanilla extract together until it is smooth.

7. When the cakes are fully cool, put your icing into a piping bag and swirl an ice cream like shape onto the tops. Add sprinkles and a flake in each, now enjoy!

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