Ice cream cone cupcakes

Preheat the oven to 180°C/350°F/Gas 4 and place the ice-cream cones in the holes of the muffin tin. Add scrunched-up pieces of baking paper around the base of each cone to help to keep them steady.

Using an electric whisk, beat the butter and sugar until pale and creamy. Beat in the vanilla extract and the eggs, one at a time, scraping the bowl down after each addition and adding a spoonful of the flour if the mixture starts to split.

Using a metal spoon, fold in the flour and the ground almonds in two batches to make a smooth cake batter. Spoon or pipe the mixture into the ice- cream cones (it may help to ask someone to hold  the cones for you) until three-quarters full and make sure the batter reaches the bottom of the cone. Bake in the oven for 30–35 minutes or until risen and golden and a skewer inserted into the middle comes out clean.

Using an electric whisk or a food processor, whisk all the buttercream ingredients together for 3–4 minutes until smooth and fluffy. Spoon the buttercream into  a piping bag fitted with a large star nozzle. Using a spiral motion, pipe the buttercream on the top of each ice-cream cake in a large swirl. Decorate with your choice of sprinkles and edible glitter and add a chocolate flake.