Ice cream cone cakes recipe
This simple but creative recipe is guaranteed to keep the kiddies entertained. By baking cupcakes into ice cream cones you get super cute sweet treats that are sure to surprise and delight.
See method- Serves 12 (makes 12 cones)
- 30 mins to prepare and 20 mins to cook, plus cooling
- 423 calories / serving
Ingredients
- 75g butter
- 75g caster sugar
- 1 egg
- 75g self-raising flour
- 1 tsp vanilla essence
- 12 cup cones
- 175g vegetable fat
- 500g icing sugar
- 2 tsp honey
- 6 tbsp cream cheese
- hundreds and thousands
- glace cherries, to decorate
Each serving contains
- Energy
- 1775kJ 423.0kcal
- Fat
- 21g
- Saturates
- 9g
- Salt
- 0.4g
- Sugars
- 51g
of the Reference intake
Carbohydrate 60.2gProtein 1.5gFibre 0.2g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with paper cases. Beat the butter with the caster sugar, egg, self-raising flour and ½ tsp vanilla essence, until smooth.
- Divide the cake mixture between the cases. Put an upside-down cup cone over each one, making sure it sits securely over the mixture. Bake for 20 mins, or until cooked.
- Remove the cones from the tin and stand them upright so the cake is on top. Carefully peel of the paper cases and set aside to cool.
- Meanwhile, in a mixing bowl, whisk the vegetable fat, icing sugar, ½ tsp vanilla essence and honey, until combined. Whisk in the cream cheese until smooth. Spoon into a piping bag fitted with a star nozzle and pipe onto each cake, creating a swirl effect. Decorate each with hundreds and thousands and a glacé cherry.
- See more Summer desserts and bakes for kids
