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Ice Cream Cone Cupcakes

Really fun to make and pretty to look at, a great one for parties or making with kids.
Dietary Requirements
Difficulty Level
12
Serving size
30 mins
Prep time
Duration

This simple sponge recipe creates two flavours by simply adding cocoa to half of the mix. Baking the sponge batter inside wafer cones makes them look just like a real ice cream cone, a bit of a mini illusion cake! They are a perfectly self-contained, easy-to-serve party treat.

 

Ingredients

For the cake

150g
soft butter
150g
golden caster sugar
3
eggs
150g
self raising flour
1 tsp
baking powder
1 tbsp
cocoa powder
12
ice cream cone cups (flat bottom)

For the frosting & decorations

250g
softened unsalted butter
500g
icing sugar
1 tsp
vanilla bean paste
Chocolate sauce (Shop bought or make your own with 50g dark chocolate & 50g golden syrup)
12
chocolate flakes
12
cherries
Sprinkles

Instructions

Equipment

Stand mixer with paddle attachment (or bowl and wooden spoon if by hand).

Piping bag with a large open star nozzle (I used a 1m or you can just cut a hole if you don’t have one).

Cupcake tray for baking them in.

Step 1

Preheat the oven to 180 degrees fan.

Cream the butter and sugar until light and fluffy.

Add the eggs in one by one, beating well in between each addition.

Add the flour and baking powder.

Mix until just combined.

Step 2

Split the mixture into two bowls.

Add the cocoa powder to one of the bowls and stir through.

Place the cones into a cupcake tin to stop them from moving around too much.

Dollop alternating teaspoons of vanilla and chocolate mixture into the cones until about 2/3 full (each should weigh approx. 40g when filled).

Step 3

Bake for 15-18 minutes until golden brown. A cake tester should come out clean.

Leave to cool before topping.

If any have risen a little bit over the top of the cone it’s easy to trim these with a knife.

Step 4

If you are making a chocolate sauce, melt the syrup and chocolate together and leave to cool, or use shop-bought squeezy chocolate sauce.

Whip the butter and vanilla until soft and creamy then gradually add in the icing sugar, bit by bit beating well until light pale, and fluffy.

Try my top tip of adding just-boiled water to lighten and make the mixture smooth to pipe in a ‘whippy’ style.

Load mixture into the piping bag and swirl over the cupcakes.

Finally, decorate with chocolate sauce, sprinkles and cherries.