Name: Ice Cream Cone Cupcakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 12 Flat bottomed ice cream cones (I used Askeys); 135 g Butter or baking spread (softened, unsalted); 135 g Caster sugar; 2 Eggs (large); 1 tbsp Milk; 1 tsp Vanilla extract; 135 g Self raising flour; 175 g Butter (softened, unsalted); 350 g Icing sugar; 1 tsp Vanilla extract; 1 tbsp Milk; 4 Chocolate flakes, cut into thirds (optional); Sprinkles (optional)

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These Ice Cream Cone Cupcakes are a great way to trick and delight your family and friends. They look exactly like mini ice creams, but in fact hidden inside the cone is cake and the 'ice cream' on top is buttercream! You'll be surprised at how easy they are to make too, it's a standard cupcake recipe but you bake them inside the cones, which are wrapped in foil to protect them in the oven. Make sure to buy the ice cream cones with the flat bottoms so they will stand upright for easy baking and displaying. These Ice Cream Cone Cupcakes are perfect for all your summer parties and events!

Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cupcakes and unsalted butter for the buttercream.
You need to use the ice cream cones with flat bottoms to be able to bake these in a cupcake tin. Askeys are a brand I know of that sell them, and they are sold at Sainsbury's and Waitrose.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Ice Cream Cone Cupcakes

To start, prepare the ice cream cones by cutting out strips of foil and wrapping them around each cone. Fold the overhanging foil around the base of the cone, a bit like a skirt, this will help to stabalise them in the cupcake tin. Place the foil wrapped cones into a cupcake tin.

To make the cupcake batter, mix together the butter (or baking spread) and caster sugar. Then whisk in eggs, milk and vanilla extract. Next add self raising flour and fold or whisk in gently.

Divide the mixture between the cones, and bake them for 25 minutes or until golden and risen.A thin skewer inserted in the centre should also come out clean. Remove the foil and place on a cooling rack to cool completely. For the buttercream, mix the icing sugar and butter together, then add vanilla extract and milk, and whisk until smooth. Pipe it onto the cupcakes using a star nozzle for the ice cream effect, then add chocolate flakes and sprinkles.

How long do the cupcakes last for and can they be frozen?

The cupcakes will last for 2-3 days in an airtight container in a cool place. The cones will go softer over time due to the moisture from the buttercream. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream.

Can you make the cupcakes with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ¼ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can the cupcakes be made gluten or dairy free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ¼ teaspoons baking powder. You may also like to add ¼ tsp Xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread and dairy free milk for the cupcakes and the buttercream.

Do you need an electric mixer to make this recipe?

While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cupcakes will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

How else can you decorate these cupcakes?

There really is so many ways to be creative with the decoration, here are some ideas:

Sprinkles
Crumbled up Flake bar
Chocolate shavings
Strawberry sauce
Chocolate sauce
Caramel sauce
Mini fudge sprinkles

More tips for making the Ice Cream Cone Cupcakes:

I used a Wilton 2D piping nozzle for these cupcakes.
You can spread the buttercream onto the cupcakes with a spoon if you don’t want to pipe it.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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