I’m sure by now you’ve all probably come across the joy that is an Ice Cream Cone Cupcake as these beauties were absolutely EVERYWHERE a few years ago, but how many of you have actually made them?
I have to confess I love to bake these as you’re guaranteed to have plenty of people gasp in wonder wanting to know just how you got your cakes in those cones. They are convinced there must be some kind of sorcery involved and in fact I almost feel I shouldn’t write this at all because then you’ll all know, I really do just bake them in the cones.
I created these ones as part of a birthday celebration for my nephew. The only thing I would say is that they do not transport easily! If you are taking them somewhere and don’t have a fancy holder (I don’t) then don’t ice them until you reach your destination. They’ll only fall over otherwise, and your “ice cream” will end up looking squished.
Caramel Ice Cream Cupcakes
- 12 cup ice cream cones
- 150g butter
- 150g caster sugar
- 3 eggs
- 150g self raising flour
- 1tsp vanilla extract
- 150g butter
- 300g icing sugar
- 1 tsp vanilla extract
- 1 tbsp milk
Decoration and Filling
- 1 x 397g tin caramel (I used Carnation)
- Dr. Oetker Salted Caramel Crunch
- Preheat the oven to 160C and put the cones in a 12-hole muffin tin
- Cream the butter and sugar together in a bowl until pale
- Beat in the eggs one at a time along with a little bit of the flour to stop the mixture from splitting (I believe clever people don’t need to add in any flour, but I always do to be on the safe side)
- Add in the rest of the flour and this time fold it in until only just all combined then fold in the vanilla extract
- Bake in the oven for 20-25 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool.
- Whilst they cool you can make the icing!
- Beat the butter in a large bowl until it’s soft
- Add half the icing sugar and beat again until smooth
- Then add the remaining icing sugar and mix until all combined
- Add in the vanilla and milk then beat until light and fluffy. If it feels too thick then you can add a splash more of milk
- Place a 1M nozzle in a piping bag, fill with your icing and put to one side
- Now level off your cakes so the top is flush with the top of the cone (I’ve found these off cuts make for an excellent breakfast. Just don’t tell my grandmother!)
- Next scoop out a small amount from the middle of your cake and fill it back up with a dollop of caramel. You can by special tools for this, you can also use a spoon or a knife but I’ve found it to be the perfect job for that 1970’s classic the melon baller
- To ice first pipe a splodge in the centre of the cake. Then starting again pipe around the edge of the cake in a circle, winding it up onto the bit in the centre so it looks like an ice cream
- Then drizzle on some more caramel and sprinkle on some of the salted caramel crunch (or whatever sprinkles you like)