Ice cream cone cupcake recipe



I have been wanting to make ice cream cone cupcakes for ages, after a failed attempt a few years ago I noticed the supermarkets have the icecream cones back in which they only seem to have in for a few months. They are perfect for children's party's or to make with kids and they don't melt like icecream.
 
My son is currently obsessed with icecream but he always bites the bottom on the cone and the icecream melts through so I thought we could do some baking together and have some yummy treats. They are also great at a summer BBQ or to take on picnics.


 They are super easy to make and will work with most cake mixtures and if you really want to save time a box mix will work too. The cases are just Askeys cones (flat bottom) and the trick to making these work is not to overfill, if you slightly over fill they will rise and spill over the sides and wont bake correctly. I fill up to the band under the Askeys logo which gave the perfect rise. Also always wrap foil around the bottom to secure in place whilst baking and don't over mix your mixture.

  

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Icecream cone cupcakes
Ingredients
  • 230g Unsalted butter, softened
  • 230g Caster sugar
  • 4 Eggs
  • 230g Self-Raising Flour
  • 2tsp Baking powder
  • 2tsp Vanilla bean paste/extract
  • 12 Askeys icecream cup cones
Instructions
Preheart oven to 150ocBeat butter and sugar together until light and fluffyAdd eggs beat on medium to height speed/ until incorporatedSift the flour and baking powder and fold into the butter mixture then add vanilla until incorporatedWrap foil around the bottom of the cone to secure in a muffin tray, this will keep them steady when baking and also stop the cones from burning.Spoon or pipe the mixture into the cones leaving room for them to rise, too much mixture and they will spill over and not cook.Bake in the over for 30-35minutes until the cakes are firm and spring back.Remove from the oven and leave to cool
Details
Prep time: Cook time: Total time:

For the buttercream you will need:
400g icing sugar
200g unsalted butter
1-2tbs milk (add a tiny amount at a time until desired consistency)

Beat butter until pale and fluffy ( i usually mix for 10mins) add icing sugar a cup at a time then add milk to loosen it up and beat for another 5mins

Pipe with a open star nozzle to create a whippy effect then add sprinkles and a flake. We also added strawberry sauce.
 

1 comment

  1. Ohh! These look fab! What a wonderful idea. I think I might have to give them a try x

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