I’ve seen quite a few recipes lately for these novelty cupcakes, baked in ice cream cones and decorated to look like ice creams, so my daughter and I had a go at them this week.
The recipe I used suggested wrapping the cones in foil before filling them but I tried a few unwrapped and it made no difference at all, if anything the unwrapped cones baked better, so I suggest you save time and foil by not bothering!
I’m not going to give you the recipe I used as I didn’t like it that much and in future will just use my everyday cupcake recipe, you can use any which you normally find works well.
I stood the cones in a muffin tin and they were just a little fiddly to fill. My recipe made too much mixture so they were a little overfilled and I trimmed them to neaten them up before piping the buttercream swirl on the top. they only need to be filled just over half full.
They can be quite top heavy with a big swirl of buttercream so make sure they are standing on a flat surface! The buttercream should be fairly soft. if you don’t have an icing nozzle then an icing bag or plastic bag with the corner cut off would do a perfectly good job. Adding sprinkles and a little flake (push it very gently into the icing) really makes these cupcakes look lovely for a summer party. The cones go soft overnight so bake and eat them on the same day. A little drizzle of chocolate sauce would be nice on the top too.