Ice Cream Cone Cupcakes
SUMMER SUMMER SUMMER! I have been feeling super summery this week and I really wanted to bake something to reflect this – so these Ice Cream Cone Cupcakes were a no brainer! Cake filled cones topped with creamy vanilla frosting AND you get a flake with sprinkles – it definitely brings back some beach memories of eating ice cream in the sun! <3
I’ve wanted to give this recipe a go for a little while now and when I finally found the flat bottomed cones I snapped them up and quickly filled them with soft, light and utterly scrummy cake. I’ve said this before, but the classic flavours for me are always some of the best, so the cupcake recipe for these delicious bakes is one I’ve used before for Vanilla Cupcakes! I’m a firm believer of ‘if it works and tastes great’ don’t mess with it, which is why I always have my go to recipes – and this one for a light vanilla sponge is an old favourite for me 🙂
These Ice Cream Cone Cupcakes really are a great addition to any Afternoon Tea, Summer BBQ or anytime you fancy something sweet! Easy to make and so much fun to decorate you will love giving them a go – I promise! A summery twist on the classic vanilla cupcake and I L-O-V-E them – I guarantee you will too <3
200g caster sugar
1tsp baking powder
1tsp vanilla extract
200g self raising flour
3 tbsp milk
12 flat bottomed ice cream cones
For the topping –
150g unsalted butter
300g icing sugar
1tsp vanilla extract
2 tbsp milk
A sprinkling of hundreds and thousands
Preheat the oven to 180C and fill each hole in a cupcake tray with an ice cream cone.
1 – Cream the butter and sugar together until light and fluffy. Add in the eggs, vanilla, baking powder and 3 tbsp of the flour. Mix well until combined. Fold in the remaining flour along with the milk. Mix until just combined, be careful to not overmix the cake batter.
2 – Fill the cones 3/4 full – you can either spoon the mix in or use a piping bag to pipe the batter into the cones. Bake for 12-15 mins or until a skewer inserted into the cake comes out clean. Once baked leave to fully cool before decorating.
3 – Whip the butter until creamy and it has started to turn a paler colour. Mix in the icing sugar and vanilla until a smooth icing forms. Add in the milk if needed and continue to whip until the buttercream turns a pale colour.
4 – Using a piping bag and a large star nozzle, pipe the icing onto the cupcake cones. Chop the flakes into quarters and push into the icing on top of the cakes, sprinkle with hundreds and thousands and ta-da – Ice Cream Cone Cupcakes <3
Top tip: As you’re trying to imitate the look of an ice cream you can make the icing bigger and add an extra swirl more than usual to add some height.