Name: Gingerbread Cupcakes in Cones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Cuisine: american
Ingredients: 1/2 cup sugar; 1 1/4 cup plain flour; 1 tsp bicarbonate of soda; 1 tsp ground ginger; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves; 1/2 cup oil; 1/2 cup molasses; 1 large egg; 1/2 cup hot water; 12 ice cream cones

by koahcook Last updated on 12/02/2019

One for the kids during holiday time. They can make, bake and eat this treat. - koahcook

Ingredients

1/2 cup sugar
1 1/4 cup plain flour
1 tsp bicarbonate of soda
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup oil
1/2 cup molasses
1 large egg
1/2 cup hot water
12 ice cream cones

Method

Step 1

In a bowl, mix all dry ingredients. Add oil, molasses, egg and water. Mix until well blended.
Step 2

Spoon batter equally into ice cream cones.
Step 3

Place cones upright and slightly apart in baking pan.
Step 4

Bake at 180C for 20 minutes or until skewer inserted in centre of a cupcake comes out clean.
Step 5

Place cupcake cones on rack and allow to cool completely.
Step 6

If made ahead, store uncovered at room temperature up to a day. Cones soften if covered.

Equipment

1 bowl
1 wooden spoon
1 baking tray
1 bamboo skewers
1 wire rack

Recipe Notes

from Australia’s Best Recipes team

Use flat bottom, plain ice cream cones that are about 7.5cm high, without cracks or holes. Cones can be topped with whipped cream or ice cream scoop. Treacle can be substituted for dark molasses, not golden syrup.

This recipe was photographed by Amber De Florio for Australia's Best Recipes.