Here is your step by step guide showing you how to make lovely Ice Cream Cupcake Cones.
You will need to preheat your oven to one of the following temperatures: –
Fan assisted: 180°C
Regular Oven: 190-200°C
Gas Mark 4.
Ingredients: – This recipe will make 6 Ice Cream Cones
100g / 4oz Margarine or Butter
100g / 4oz Sugar (Granulated or Caster)
2 Medium Eggs,
100g / 4oz Self Raising Flour
1 Pack Ice Cream Cones
Ingredients for the Buttercream topping and decorations:
125 grams Butter
250 grams Icing /Confectioners Sugar
1 Teaspoon Water/Milk
Sprinkles or Strands to decorate.
If you require assistance making buttercream then please see the Buttercream Recipe and Guide
Ensure that the bases of the Ice Cream Cone are smooth so that they stand up properly in the tin.
1. Weigh out your 100 grams of butter or margarine and place in a mixing bowl.
2. Weigh out your sugar and place in the mixing bowl.
3. Take your electric whisk and combine the margarine and sugar together on a moderate to high speed, the paler the mixture goes the more air you will add to your mix and the fluffier your cupcakes will become.
4. Now add your 1st egg and whisk in, once it has combined in the mix add the 2nd one.
5. Weigh out your flour and place in your wet mixture, stir in the dry flour with a spoon so that the flour does not erupt in your face when you place the whisk back on.
7. Once the mixture looks combined, scrape the edges of the bowl down using a spatula. Then quickly mix in with your whisk.
8. Once everything has combined take an ice cream scoop and add only one scoop of the cake batter directly into your ice cream cones. If you add any more they will over spill when baking!
9. Once the cake batter is in the cones, place them back in the muffin tray and bake on the middle shelf of the oven for approximately 18 minutes.
10. Once baked remove from the oven and place the muffin tray onto a wire rack. Check to see if the cupcakes are baked by inserting a cocktail stick into each, if the cocktail stick comes out clean with no cake batter on it then the cakes are done.
11. Now remove the cones from the muffin tin and place on the wire rack to cool. You will see that the first cupcake and the middle cupcake on the front row have spilled over, this is because I added a little extra batter to those cones. To remove the excess simply peel the cake away. The remaining cones on the back row only had ONE scoop of cake batter and are even in size.
This is what the baked cupcake looks like inside the cone.
12. Whilst the cupcakes are cooling you can now make your batch of buttercream: You will need 125 grams butter, 250 grams icing sugar (confectioners sugar USA) some water or milk. Beat the butter with your whisk, sieve in the icing sugar and add a few drops of water of milk to help combine together, mix until fluffy.
Tip: If the mix is too dry add a little water or milk, if the mix is too wet add some more icing sugar (confectioners sugar USA).
13. Once the cupcake cones have fully cooled and you have made your buttercream you can now place the buttercream into a piping bag and pipe.
16. Once the bag is about half filled squeeze the buttercream down to the nozzle and then wind up the top of the bag and hold it tight with either your hands or a peg or clip so that the bag does not unravel and become loose.
17. Now you can pipe onto the top of your cupcake cone like so.
18. Once piped insert a flake or ripple into your buttercream topping, I cut up a Ripple as I didn’t have a Cadbury’s Flake.
19. Then decorate using sprinkles, I used sour strands to cover mine. I sprinkle them over the sink to avoid getting sprinkles all over the work surface.
20. Continue the piping and decoration process until all the Ice Cream Cupcake Cones have been decorated. We taste tested once hence the reason there are only 5 in the picture!
Tip: These cones are a little top heavy so be careful when moving them around as they can fall over if placed on a plate and slide!
These are great party treats or an alternative summer creation.
Have fun and enjoy.