Ice – cream Cone Cupcakes

I love a good party and as I have four kids, I get a lot of practice when it comes to party food. Everyone loves cupcakes, but everyone also loves ice cream. I’ve turned the humble cupcake into an ice cream for this fun birthday party treat.

Cupcakes

2 eggs

125ml castor sugar

4ml vanilla extract

125ml milk

65g butter

220ml flour

7,5 ml baking powder

60ml cake sprinkles

Buttercream

120g butter

240g icing sugar

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Peheat oven to 180ºC and place flat-bottomed ice cream cones in muffin tins.

Beat castor sugar, vanilla extract and eggs together until fluffy and pale.

Sift dry ingredients together. Add sprinkles and coat well.

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Heat milk and butter until butter melts, do not boil.

Turn mixture to low and alternate adding flour and milk mixture in batches, beginning and ending with the  flour. Turn off mixer when well combines.

Fill cones with batter, this may be tricky and require a second helper. Especially when walking to the oven.

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Bake for 12 minutes or until a tester comes out clean.

Allow to cool completely.

Mix buttercream ingredients well. Fill a piping bag with buttercream and a large star nozzle.

Pipe a swirl of buttercream on each cupcake, top with more sprinkles and a maraschino cherry.

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Ice-cream Cone Cupcakes

Cupcakes

  • 2 eggs
  • 125ml castor sugar
  • 4ml vanilla extract
  • 125ml milk
  • 65g butter
  • 220ml flour
  • 7,5 ml baking powder
  • 60ml cake sprinkles

Buttercream

  • 120g butter
  • 240g icing sugar
  1. Peheat oven to 180ºC and place flat-bottomed ice cream cones in muffin tins.
  2. Beat castor sugar, vanilla extract and eggs together until fluffy and pale.
  3. Sift dry ingredients together. Add sprinkles and coat well.
  4. Heat milk and butter until butter melts, do not boil.
  5. Turn mixture to low and alternate adding flour and milk mixture in batches, beginning and ending with the  flour. Turn off mixer when well combines.
  6. Fill cones with batter, this may be tricky and require a second helper. Especially when walking to the oven.
  7. Bake for 12 minutes or until a tester comes out clean.
  8. Allow to cool completely.
  9. Mix buttercream ingredients well. Fill a piping bag with buttercream and a large star nozzle.
  10. Pipe a swirl of buttercream on each cupcake, top with more sprinkles and a maraschino cherry.

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