Ice Cream Cone Cup Cakes Recipe

I made these ice cream cone cup cakes for my sons birthday, they are fun, quick and easy to do.

See below for the recipe:

ICE CREAM CONE CUP CAKES

Makes 12

Cooking time 25 mins

Oven temp 190 degrees/gas mark 5 

Equipment needed

12 hole muffin tray

piping bag

large star nozzle

flake bars to decorate (approx 4)

hundreds and thousands or any other decoration to your own design/taste

Ingredients for cakes

12 flat bottomed wafer cornets

175g (6oz) self raising flour

1 tsp baking powder

125g (4oz) caster sugar

125g (4oz) unsalted butter room temp cut into small chunks

2 eggs

1 tsp vanilla extract

Ingredients for butter cream

60g (2oz) unsalted butter room temp cut into small chunks

125g (4oz) icing sugar

1/2 tsp vanilla extract

drop of water if mixture too stiff

Method

• Pre heat oven 190 degrees or gas mark 5
• Place 12 wafer ice cream cones into the 12 hole muffin tray
• Sift the flour and baking powder together into a mixing bowl
• Add the sugar butter, eggs and vanilla extract and beat until smooth, if the mixture is stiff or taking too long to mix add a tsp of hot water to help loosen the mix up a little bit
• Spoon the mixture into the ice cream cones carefully until they are about two thirds full
• Place carefully in the middle of the oven for approx 25 mins (keep an eye on them, you don't want the cones to scorch)
• Once they are golden and have risen, pierce with a skewer to make sure they are cooked, if the skewer comes out clean they are done.  If not place back in the oven for a couple of mins.
• Leave to cool for 5 mins then place on a wire rack

Whilst waiting for the cakes to cool make up the buttercream as follows:

• Place the butter in a mixing bowl and beat until creamy
• Slowly, a couple of spoonfuls at a time, mix in the icing sugar ensuring each batch of icing sugar is well mixed in before adding the next
• When all the sugar is added the buttercream should be light, fluffy and pale in colour
• Now mix in the vanilla extract

Icing and decorating the cakes

• Only ice the cakes once they are completely cooled, otherwise your buttercream will melt
• Place nozzle in the piping bag before adding the buttercream
• Once the buttercream is placed in the piping bag begin to ice the cakes. Starting from the outside edge pipe the buttercream onto the cakes working in a spiral towards the middle ending with a gentle push and a flick to create the shape required
• Once all the cupcakes are iced cut the flakes up so you end up with 12 pieces, place on the cakes are required
• Decorate to your own taste or design

Hints and tips

• The ice cream cup cakes are best eaten fresh on the day of baking
• There are lots of videos on the internet demonstrating various cup cake icing techniques, have a look, they are very helpful
• If your cake mixture doesn't rise enough, add extra height by adding marshmallows, smarties, M & M's etc between the sponge and buttercream, this will add height and an extra surprise when eaten
• The quantities above are for Askeys wafer cones, if using different wafer cones you may need to amend the mixture

Pin It