Ice Cream Cone Cupcakes

These cupcakes are lovely to have at this time of year and are sure to raise a smile when they are served.
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Ice Cream Cone Cupcakes
 
Cook time
Total time
 
Author:
Recipe type: desserts
Ingredients
  • 200g unsalted butter
  • 200g caster sugar
  • 160g self raising flour
  • 40g cocoa powder
  • 4 eggs
  • ice cream cornets - MUST be the ones which have a flat bottom
  • *FOR THE DECORATION*
  • 3 tbsp chocolate spread
  • 2 tbsp cream cheese
  • ½ tub of ready made vanilla flavoured Betty Crocker buttercream
  • Cadburtys flakes or Galaxy Ripples cut into ⅓'s
Instructions
  1. Pre heat your oven to 180oC / 160oC (fan)
  2. Line your ,muffin tin with the ice cream cornets
  3. Cream together the butter and sugar until pale and soft
  4. Add the eggs and a spoonful of the flour, and beat until light
  5. Fold in the remaining flour and cocoa powder
  6. Divide between the ice cream cornets
  7. Bake in the oven for 20-25 minutes
  8. Leave to cool
  9. *FOR THE FROSTING*
  10. I made 2 frostings - a vanilla one and a chocolate one
  11. The CHOCOLATE FROSTING - simply mix the cream cheese and chocolate spread together
  12. Put both the vanilla and chocolate frostings in their own piping bags and top each cupcake with them so you end up with half of the batch with each flavoured frosting
  13. Then add a flake into each one

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You could add some extras to these, like some sprinkles or maybe some raspberry sauce to the vanilla frosted ones to mimic the ice creams you can have which have sauce running through them. It is really up to you – so many more things you could add if you wished.

These little cupcakes are so cute and appealing to kids of all ages – I took these to a surprise 30th wedding anniversary and it was the adults who made more of a thing about them than the children there! These would be great served at a summer party.

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