Ice Cream Cupcakes

These cupcakes are cushioned within a crispy ice cream cone, they are delicious, fun and impressive. I first made these for my friends birthday party and they got such a good response, I have been sure to provide them for similar events. They put a great big smile on peoples faces. this recipe allows you to be creative with decoration and imaginative with your flavour combinations. Here is my recipe, but please comment below if you have ideas for flavours and designs etc. that you would like to share. I have made many combinations; chocolate, white chocolate and even a baileys flavour. These flavours are changeable within the icing, I tend to keep my sponge a vanilla one as I know this sponge bodes well with the ice cream cone and doesn't make the cones soggy.

Ice Cream Cupcakes

Makes 18

125g self raising flour

125g caster sugar

2 eggs

170g softened butter

1/2 tsp baking powder

2 tsp vanilla essence
100g Butter

500g icing sugar

Splash of Milk
Sprinkles
Paper Straws
Ice Cream Cones

• Preheat the oven to 195oc and prepare deep cake tins or loaf tins with the ice cream cones, they will support each other if placed together.
• In a large mixing bowl cream 125g of the butter and the sugar together. 
• Set to one side and in another bowl whisk the 2 eggs.
• Sift the flour into the mixing bowl gradually, this will produce a very stiff batter. Add the baking soda and then start to add the whisked eggs gradually and a soft and fluffy batter will start to form. 
• Add 1 tsp. vanilla essence, stir again.
• Spoon 1 tbsp. into each of the ice cream cones and bake for 15 minutes or until golden.
• In a food processor, blitz the icing sugar with the butter and a splash of milk to ensure the icing doesn't become too thick. If it does add a little more milk.
• Once the cakes are cool using a rose head and a piping bag, pipe the icing into the cupcakes and to decorate give a shake of sprinkles and pop a paper straw into the icing for added effect.

Enjoy!!