With Summer Fete season upon us I thought it was time I shared with you the recipe for these scrumptious ice cream cones cupcakes. These vanilla scented cupcakes encased in wafer cones and decorated like traditional ice cream cornets, take no longer than a regular cupcake to make but are real showstoppers. Perfect to whip up for the cake stall.
Ingredients for the cupcakes
200g Butter (softened)
200g Caster Sugar
4 Free Range Eggs
A drop or two of vanilla extract
200g Self Raising Flour
18 flat bottomed wafer ice cream cones
Preheat the oven to 180 degrees.
Lay out the ice cream cones on a rectangular baking tray.
Cream the butter and sugar together.
Gradually add the beaten egg mixture.
Stir in the vanilla extract.
Fold in the flour.
Put a good dollop of mixture into each ice cream cone, filling them approximately 1/2 full.
Place in the oven for approximately 15 minutes.
Remove from the oven and cool.
If the cake mixture has risen over the cone, trim the excess mixture.
Ingredients for the Icing
600g Icing Sugar
A few drops of Vanilla Extract
A dash of Milk
To Make the Icing
Cream the butter and slowly add the icing sugar.
Add the vanilla extract and a dash of milk and combine.
Either add a spoonful to each cone as we did or if you’re feeling particularly creative you can pipe the icing on.
Decorate with a small chunk of flake, a little sauce and some sprinkles.
These are best made on the day of the fete.