Name: Ice Cream Cone Cupcakes recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 24
Cuisine: american
Ingredients: 225 g unsalted butter softened; 225 g caster sugar; 225 g self-raising flour; 1 tsp baking powder; 4 eggs; 2.00 tsp vanilla essence; 24 waffle ice cream cones; 175 g icing sugar sieved; 115 g unsalted butter softened; 1 pinch salt; 115 ml whipped cream; 2 tbs sprinkles

by Jessiebird Last updated on 07/09/2019

These cupcakes look like ice cream, but they won't melt! - Jessiebird

Ingredients

225 g unsalted butter softened
225 g caster sugar
225 g self-raising flour
1 tsp baking powder
4 eggs
1 tsp vanilla essence
24 waffle ice cream cones

Icing

175 g icing sugar sieved
115 g unsalted butter softened
1 pinch salt
115 ml whipped cream
1 tsp vanilla essence
2 tbs sprinkles

Method

Step 1

Preheat oven to 175C.
Step 2

Line a 24-cup mini muffin tin with paper baking cases.
Step 3

Combine the cupcake ingredients in a large bowl. Beat with an electric whisk for 2-3 minutes until smooth and pale.
Step 4

Spoon the batter into the cases.
Step 5

Bake for 20 minutes.
Step 6

Cool in tin for 5 minutes, then place on a wire rack to cool.
Step 7

Peel off the baking cases and place the cupcakes inside the ice-cream cones.
Step 8

Icing: Beat the sugar, butter, and salt using an electric whisk.
Step 9

Add the cream and vanilla, and beat until smooth.
Step 10

Pipe the mixture in a swirl on top of the cupcakes.
Step 11

Shake some sprinkles on top.