How to make Ice Cream Cone Cupcakes

These little Ice Cream Cone Cupcakes are a perfect treat for your little darlings; they remind me of long sunny days on the beach in Cornwall and eating a Mr Whippy '99' ice cream with a flake.  They are so easy to make as you are simply replacing a paper cupcake case with a flat bottomed ice cream cone.  

I don't know if there are other brands out there but the most commonly available flat bottomed cone are made by Askeys; the flat bottom is essential for obvious reasons, otherwise your cupcakes will topple over.  

I followed this recipe from the wonderful Jo Wheatley on the Sainsbury's Magazine website and it is truly easy peasy lemon squeezy.   The recipe is for a basic no-mucking-around cupcake batter and Jo gives a great tip to pipe the batter into the cones to ensure it fills up the bottom properly.   Placing the filled cones in a muffin tin keep the little lovelies from falling over in the oven.

The recipe is for 8 cones but you could easily double it up and play around with the batter by adding cocoa powder or chocolate chips or lemon; let your imagination run free!  I like the idea of having a marble effect in the sponge by mixing a chocolate and vanilla batter or perhaps mix a pink and a white buttercream so you get a nice swirly twist like a stick of rock.  You would think that the cones would 'catch' in the oven and go brown or get burnt but they don't in the least.

You really must pipe on the buttercream topping for the Mr Whippy effect and then the fun begins by adding sprinkles, chocolate sauce, chocolate flakes, sweeties or glace cherries.  We added some cut stripey paper straws to give a knickerbocker glory effect or you could use those little plastic ice cream spoons for an ice cream cupcake sundae.  

These will go down a treat at the school bake sale so give them a try my dears.  

TTFN from Saucy Towers. Galx