Caster Sugar
The fine crystal of Chelsea...
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Cupcakes
Ice Cream Cone Cupcakes
15 mins
18 mins
Easy
22
Fun and whimsical cupcakes baked right into ice cream cones, a playful dessert that's perfect for kids' birthday parties or summer celebrations.
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- Ingredients
- Method
Ingredients
- 125g butter, diced and softened
- ¾ cup Chelsea Caster Sugar
- 2 extra large eggs
- 1 tsp vanilla extract
- 1½ cups self-raising flour
- ½ cup plain flour
- ¾ cup milk
- 22 ice-cream cones
- To Decorate
- 150g butter, diced and softened
- 250g Chelsea Vanilla Icing Sugar
- 3 tsp water
- Red food colouring
- Flake chocolates
- Coloured sprinkles
Chelsea Products in Recipe
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Method
Pre-heat oven to 170°C fan-forced. Place ice-cream cones into muffin pans.
Place butter and Chelsea Caster Sugar into the bowl of an electric mixer, beating until pale and creamy. Add eggs one at a time, mixing well between each addition. Mix in vanilla extract.
Fold in flours and milk alternately until all combined and mixture is smooth. Spoon mixture between ice-cream cones and bake for 18-20 mins until just golden. Remove to a cooling rack to cool completely.
For the icing, place butter in a large mixing bowl. Beat with electric beaters until soft and creamy. Gradually add Chelsea Vanilla Icing Sugar and water until mix is smooth. Divide mixture in half and add drops of red food colouring to one bowl, mixing until desired colour is reached.
Transfer the now pink buttercream to a piping bag with a large star nozzle. Pipe onto half of the cupcakes. Use remaining vanilla buttercream icing to pipe onto the rest of the cupcakes. Decorate with pieces of flake and coloured sprinkles.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
What did you think of this recipe?
learn about baking
How to Choose SugarFor Baking?
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