These are a simple but delicious alternative to your normal cupcake in a case. There children and adults will love these as a treat on a picnic or afternoon tea in the garden.The Cupcake cones are flavoured sponge baked in an ice cream cup cone and decorated with delicious flavoured buttercream then topped with sprinkles from our Sprinklelicious range and swirled with melted chocolate to look like a raspberry sauce.
If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.
This recipe is one that you will return to time and time again. Furthermore, the cupcakes don’t go dry around the edges.
As a general rule, we recommend eating your cupcakes on the day of baking or within 24 hours for the best flavour as the ice cream cones will start to go soft.
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1. Preheat the oven to 160 c, 320 F, Gas mark 3.
2. Place our Sugar and Crumbs Natural Flavoured Icing Sugar of your choice (we are using Velvet Vanilla ) and margarine into a mixer bowl, blend until light and fluffy.
3. Add egg one at a time. Only add the next egg when egg one is incorporated.
4. If mix starts to curdle add a tablespoon of the flour from your weighed out ingredients.
5. Now add flour and fold in, do not mix in. If you mix in you will knock the air out.
6. Fill the ice cream cones just over half way, if you fill too much the batter will rise and overflow down the side of the ice cream cone.
7. Bake in the oven for 20 minutes until golden brown and firm to the touch.
8. Remove from the oven and allow too cool on a wire cooling rack.
9. Beat the room temperature butter until light and fluffy.
10. Add the Sugar and Crumbs Natural Flavoured Icing Sugar of your choice and chop in with a spatula.
11. Start the mixer on a slow speed until all the ingredients have combined then up the speed and beat for no more than 20 seconds.
12. If the buttercream appears too stiff to pipe with ,then add 1 tablespoon of hot water and beat for 10 seconds.
13.Carefully put the Mrs Whippy Piping Nozzle into a piping bag and then fill with buttercream.
14. Squeeze the piping bag with the nozzle just about touching the cake and gently lift up whilst piping, the method is squeeze , stop, twist and you will have the perfect Whippy buttercream effect on top.
15. Decorate with sprinkles, chocolate popping candy. Caramel pieces etc.
16. Melt the Callebaut White chocolate in the microwave on short bursts until nearly all the chocolate chips have melted. Cool the chocolate down by adding solid chocolate chips to the liquid chocolate until the chocolate is cool to the touch on your lip. Colour with the sugar flair Red Cocoa Butter Paint and put into a piping bag.
17. Carefully snip the very end of the bag and swirl the chocolate around the buttercream to represent raspberry sauce.