Wednesday, 5 June 2013

Cupcake Ice Cream Cones

I was inspired by Sunday Brunch to make these:

  • 120g caster sugar
  • 120g butter, softened
  • 1 tsp vanilla essence
  • 2 medium eggs, lightly beaten with a fork
  • 120g self-raising flour
  • 2 tbsp milk
  • 15 small flat-bottomed cornets (called ‘cup cones’)

  • For the buttercream icing
    • 150g butter, softened
    • 300g icing sugar, sieved
    • 1-2 tbsp milk
    • Food colouring (optional)


    1. Preheat your oven to 190°C/fan 170°C/gas mark 5.
    2. Beat the sugar and butter together in a bowl until pale and creamy.
    3. Add the vanilla essence then add ¼ of the beaten eggs at a time, beating them into the mix.
    4. Fold the flour into the mix and add the milk to loosen it a little.
    5. Spoon the mix into the cones so that they are half full.
    6. Bake for 15 minutes, or until a skewer pushed into the middle of the cake comes out clean. Remove the cones and place on a wire rack to cool for at least 10 minutes.
    7. Meanwhile, make the buttercream icing: beat the butter until it’s nicely soft then add most of the icing sugar (saving 2 tbsp) and beat again until it’s pale and creamy.
    8. Mix the remaining icing sugar with the milk and beat it until it’s smooth. Add food colouring if you’re using it.
    9. Take a piping bag with a star-shaped nozzle and fill it with the icing, then pipe whippy shapes onto the cupcakes.
    10. Sprinkle popping candy or chocolate shavings on, and add flake chocolate to finish it off.
    I used a Wilton 1M nozzle, the cakes were lovely, I wasn't sure whether they might be a bit dry at the bottom but they weren't at all :)

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