These Ice cream Cone Cupcakes are so popular and are a perfect accompaniment for children’s birthday parties. They are so simple to make and can be decorated in any way, colour or flavour.

Ice Cream Cone Cupcakes

Ingredients

12 Flat Bottomed Ice Cream Cones

12 Mini Flakes (Optional)

200g Self Raising Flour

200g Unsalted Softened Butter

200g Caster Sugar

4 Large Eggs

90g High Quality Vanilla Ice Cream Melted/ 2 Tbsp Milk

1 Tsp Vanilla Extract (Optional)

Method

1. Preheat the oven to 170C/150C Fan/Gas 3/325F and put the ice cream cones into a muffin tray.

2. Add the butter and sugar to your stand mixer bowl, using the paddle attachment whip this up on a medium speed until really light and fluffy, around 3 mins.

3. Pop in the eggs, vanilla and flour and mix on low until just incorporated, about 20 seconds.

4. Add in the melted ice cream (or you can add 2 Tbsp of milk instead) and mix up again for about 20 seconds.

5. If you want your batter to be whiter, add some whitening colouring

6. Put the mixture into a jug and pour the batter into each cone, filling them about 2/3 full.

7. Bake for 20-23 minutes.

8. When the cakes are cooled, flatten them out on top with a knife.

9. These need to be eaten on the day as the cones will go soft. They are perfect for a party.

Vanilla Buttercream

230g/250g Unsalted Butter

500g Icing Sugar 

1-2 tsp Flavouring of your choice eg. Vanilla, Lemon etc

Method:

Place all of your butter into a bowl and melt it in the microwave for a minute, until it has all melted and hot.( This dissolves the icing sugar)

Pour the melted butter into your stand mixer bowl and add a third of your icing sugar and mix using the whisk attachment on a medium speed, until this has no lumps. It will look like a paste but the butter won’t fully incorporate at this time. 

 Add the second third of your icing sugar and mix again until it's a thicker paste now combining much better.

 Now, in with the last of your icing sugar and mix again. It will start to look like large breadcrumbs, this is due to the melted butter.

Tip this buttercream into another bowl and pop it into the freezer for 10 minutes covering the bowl with cling film. It becomes solid very quickly.

When you remove it from the freezer, the butter will look split on the top, this is fine.

Put your buttercream into your stand mixer bowl again, using the paddle attachment mix this on low this will bring it all together, into a perfect consistency. Only whip on low as this will keep that beautiful Connors Silky effect. 

Finally add your flavouring and mix this one more time. It is now ready to use. If you find it too thick just add a tsp of boiling water to thin the buttercream. To make this super white you can add a whitening paste.

We used a 1M Nozzle for this as we call it our “Mr Whippy”

You can top this with a Flake, Syrups, Chopped Nuts whatever reminds you of the” 99 Ice Cream Cone”