Ice cream cone cupcakes

Name: Ice cream cone cupcakes
Ingredients: 12 wafer cup cones ((we like Askeys)); 175 g unsalted butter (softened); 175 g caster sugar; 1 tsp vanilla extract ((we like Nielsen-Massey)); 3 large free-range eggs; 175 g self-raising white flour; 50 g ground almonds; sprinkles, edible glitter and chocolate flakes (to decorate); 300 g unsalted butter (softened); 300 g icing sugar (sifted); 2 tsp vanilla extract ((we like Nielsen-Massey))

Ice cream cone cupcakes anyone? Everyone loves a whippy and flake, but when you're hosting a party, it's not always practical to serve up ice creams.

Brought to you by Baking Mad

These ice cream cone cupcakes are the perfect summer party treat!

Ice cream cone cupcakes anyone? Everyone loves a whippy and flake, but when you're hosting a party, it's not always practical to serve up ice creams. Enter the ice cream cone cupcakes! Super-cute and yet oh-so easy to bake, take a look at the recipe below from Baking Mad to create your own!

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Ingredients

For the cupcakes:

12 wafer cup cones ((we like Askeys))
175 g unsalted butter (softened)
175 g caster sugar
1 tsp vanilla extract ((we like Nielsen-Massey))
3 large free-range eggs
175 g self-raising white flour
50 g ground almonds
sprinkles, edible glitter and chocolate flakes (to decorate)

For the buttercream:

300 g unsalted butter (softened)
300 g icing sugar (sifted)
2 tsp vanilla extract ((we like Nielsen-Massey))

Instructions

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.