Ice Cream Cone Cupcakes

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.


Makes 18

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

300g Butter

600g Icing Sugar

A few drops of Vanilla Extract

A dash of Milk

Chocolate Flakes

Strawberry Sauce


To Make the Icing

Cream the butter and slowly add the icing sugar.

Mix well.

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.


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