You may have seen a photograph of these on my blog before and a few of you lovely people asked for the recipe. So yesterday I headed over to my mum’s house for a day of baking. These cupcakes almost didn’t happen as ASDA had sold out of cup ice cream cones, so after an emergency phone call to the Mr and a stop a Tesco on the way over we were rescued.
The cakes are really easy to make and they look so good, perfect for parties or a spot of afternoon tea, well it is national afternoon tea week. The only problem with this cake is it’s hard to eat if you don’t eat all the butter cream first which for me was a little sickly but no one else seemed to have a problem.
Adapted from Good Food
You will need:
For the cake
12 flat-bottomed ice cream cones
200g softened butter
200g plain flour
4 tbsp custard powder
1 tsp vanilla extract
200g golden caster sugar
2 large eggs, beaten
For the icing
350g butter, softened
350g icing sugar, sifted
2 tsp vanilla extract
4 flakes cut into 12 pieces
Pre-heat the oven to 180ºC/Gas 4.
Place the cones upright into a muffin tin.
Combine all the cake ingredients into a bowl and using an electric whisk, whisk until smooth.
Spoon the mixture into the cones, make sure the batter gets right to the bottom.
Bake the cone cakes in the oven for 30 minutes or until golden and a skewer comes out clean.
Leave to cool completely.
To make the butter cream. Combine all the icing ingredients into a bowl and whisk until smooth and thick butter cream. Put the mixture into a piping bag and using a star nozzle pipe the icing on top of the cone to make it look like an ice cream.
Decorate with flakes and sprinkles.