These fun little cakes baked in ice cream cones are perfect for little hands and not as messy as the traditional cupcake. I first made these in the summer for my little boy’s school fete, the response was phenomenal and they sold out in seconds!
They’re so easy to do, they look amazing and are guaranteed to put a smile on everyone’s face, even the adults.
They look really striking, but are not in fact too difficult to make…so why not impress your friends and family, by following our recipe and tips below?
We think they could also be enhanced to appeal to adults too, so we’ve added some potential twists for you to try out on your friends.
Ice Cream Cone Cupcakes
(makes 12)
- 12 Flat Based Cup Cones
- 125g Softened Unsalted Butter
- 125g Caster Sugar
- 125g Self Raising Flour
- 2 Free Range Eggs
- 1 tsp Vanilla Extract
- 2 tsp Whole Milk
- A few drops of red food colouring (optional)
Vanilla Buttercream Topping
- 250g Quality Unsalted Butter
- 500g Icing Sugar
- 1tsp Vanilla Extract
To Decorate
- 3 Flake bars, cut into thirds
- Sprinkles
Cooking Instructions
1. Preheat the oven to 180°C (fan assisted oven 160°C/Gas Mark 4).
2. Place each of the 12 Ice Cream Cones onto a 12 hole muffin tin.
3. Whisk the butter, sugar and vanilla extract together until pale and creamy. Add in the eggs one by one, mixing well after each addition. Sieve in the flour. Add the milk and food colouring if desired. Mix again until thoroughly combined, the mixture should be light and fluffy.
4. Divide the mixture evenly between the cones, making sure the mixture goes to the bottom of each cone and does not drip down the sides.
5. Place in the oven on the middle shelf for 20-25 minutes or until risen and springy to touch. You can test that they are cooked by inserting a clean cocktail stick into the center of each cake, if the cocktail stick comes out clean they are cooked.
- If your cones need extra support gently wrap a small piece of tin foil around them.
- Use a piping bag to pipe the mixture evenly into each cone. It’s less mess and stops any drips.
- If you are using your own cake recipe, choose a thicker mixture, runny mixtures equal soggy ice cream cones.
- Fill each ice cream cone approx. 2/3rds full.
- If you really want to confuse your little ones, add some ‘Mr Whippy’ style strawberry sauce!
6. Leave to cool completely on a wire cooling rack.
7. For the buttercream topping – place the icing sugar, butter and vanilla extract into a clean bowl and mix well.
8. Place the buttercream into a piping bag with a large star nozzle. We recommend either the Wilton 2D nozzle or for a larger swirl the Wilton 1M nozzle.
9. Swirl the buttercream onto each cup cake cone, starting from the outside edge working towards the center.
10. Finish with a flake and sprinkles.
Ice Creams for Grown Ups!
We think these would be great for adults with a few little changes and additions. Why not try…
Coffee sponge with a coffee buttercream topping and a walnut – Mix two heaped spoons of instant coffee powder with 2 tablespoons of boiling water to make your own coffee essence. Allow to cool and add a tablespoon to the sponge mixture before cooking and then enough to your buttercream to give a subtle flavour (take care as too much liquid will make the buttercream hard to pipe) . Pop a whole walnut on top and drizzle with a little chocolate if desired.
Ice cream cones with pazazz! – These would be fab for a bonfire or cocktail party. Add a flavouring of your choice to the buttercream icing. Pimms or malibu for summer anyone? Top with a strawberry or some tropical fruits on a cocktail stick. For a bonfire party, try adding baileys liqueur or cointreau to your icing and drizzle some flavoured glâcé icing (icing sugar and water) and sugar crystals round the top of the cone.
Christmas cone classic – add a drop rum essence (or the real thing) or some mulled wine flavouring to your icing, brush some edible glitter all around the cone and top with a sprig of marzipan holly or a few crystallised cranberries.
Have fun and as always, let us know about your own attempts.
