What looks like an ice cream but tastes like cake? Our Ice Cream Cone Cupcakes – they won’t drip and make a mess and the kids go mad for them!
Method
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Preheat the oven to 160 degrees.
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Make up the cake batter according to the instructions.
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Place the batter in a jug or similar for easy pouring.
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Lay out the ice cream cones on a flat baking tray.
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Pour in the batter so they are 3/4 full - the trick is to add enough batter so they peek over the top of the cone, but not so much they drip down the sides
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Bake for approximately 20 minutes or until the batter rises and is just firm to the touch.
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Let the cakes cool.
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Make up a icing (Click Here for recipes) and pipe so it resembles ice cream.
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Garnish with fruit or decorations of your choice.
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Ice Cream Cone Cupcakes are not suitable to freeze.
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These are best made on the day of serving.
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Once iced, the cakes can be kept in the fridge provided they are in an air-tight container.
