Ice Cream Cone Cupcakes

If you’re planning a kids’ party, these ice cream cone cupcakes are a perfect idea! The best part? They are very easy to make and will have everybody’s eyes lighting up when they see these fun treats.

Preparation

30 Minutes

Cook

25 Minutes

Serves

24

Ingredients

Cupcakes

  • 125g margarine or butter, softened
  • 1 cup milk
  • ¾ cup caster sugar
  • 2 cups White Wings Self Raising Flour
  • 2 Eggs
  • 2 tsp Vanilla extract

Icing

  • 300g Margarine spread or butter, softened
  • 300g Icing sugar mixture, sifted
  • 2 tsp Vanilla extract

To decorate

  • 1 packet Hundred and Thousands
  • 24 chocolate sticks or wafers

1.  Preheat oven to 180°C for conventional or 160°C for fan-forced. Place ice cream cones into a 24 hole mini muffin pan.

2.  Place margarine, milk, sugar, flour, eggs and vanilla into a bowl. Beat with an electric mixer on low speed for 30 seconds, then increase speed and beat on medium-high speed for 3 extra minutes.

3.  Divide mixture between ice cream cones (each about ¾ full). Bake 25 minutes or until cooked. Remove from oven and allow to cool. Trim cupcakes, if necessary, to sit at the height of the cone.

4.  Place margarine or butter, icing sugar and vanilla in a bowl. Beat with an electric mixer on a low speed for 30 seconds, then increase speed and beat on medium-high speed for 3 minutes longer.

5.  Place icing into a piping bag fitted with a large star nozzle and pipe icing onto cones (alternatively, simply pile icing onto cones). Sprinkle with hundreds and thousands and decorate with a piece of chocolate. Ice cream cone cupcakes are best eaten within a few hours of being made.

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