Ice Cream Cupcakes

ice cream cupcakessml



  • 120g unsalted butter
  • 120g caster sugar
  • 2 eggs
  • 1 tsp of vanilla extract
  • 110g self raising flour
  • 12 wafer ice cream cone 

Butter Icing

  • 140g unsalted butter
  • 280g icing sugar
  • 1 tsp of vanilla


  • Hundreds and thousands
  • Glacier cherries
  • Cocoa powder
  • Strawberries
  • Chocolate chips


  • Cupcake tin
  • Cupcake cases
  • Mixing bowl
  • Sieve
  • Electric whisk
  • Piping bag and star nozzle


  • Preheat Heat the oven to 180°C/160°C fan/ gas mark 4
  • Line the cupcake tin with cases.
  • Whisk the butter and sugar together until light and creamy.
  • Slowly beat in the eggs and vanilla.
  • Sieve in the flour.
  • Put about 2 tsps worth of mixture per case, you don’t want them to be too full so that they spill out of the cases and go all over the cones.
  • Place the Cones on top of the cupcakes upside down and cook for 10-12 minutes. You could be able to tell when they are done buy the bottom of the cupcake seeming solid.


  • Once they are cooked allow to cool, and make the butter icing.
  • Simply mix the butter, icing sugar and vanilla together until combined. If you want to make half your icing chocolate, divide into two bowls here, and add a tablespoon of cocoa powder here.
  • When the cakes are nice and cool, using a flat knife lightly cover the cake part.


  • Next using the piping bag ice the cakes in a circular motion, starting from the bottom and going around to the top. Decorate as you wish and repeat!

icecream cupcakes 2sml


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