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Ice cream sundae cupcakes
50 min
A delicious summer treat to share with family and friends. A cake inside a cone with a lovely buttercream frosting on top adorned with a flake and decorations. These cupcakes are dairy free.
1 person made this
Ingredients
Serves: 12
- For the sponge
- 10 flat bottomed ice cream cones
- 115g (4 oz) self raising flour
- 115g (4 oz) soft margarine
- 115g (4 oz) caster sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- For the buttercream
- 150g icing sugar
- 50g soft margarine
- red food colouring
- 10 flakes
- sprinkles for decoration
Method
Prep:30min ›
Cook:20min ›
Ready in:50min
Prepare the cones by wrapping them in foil and placing them in muffin trays.- Preheat the oven to 180 C / Gas 4.
- In a mixing bowl, add the ingredients for the sponge. Using an electric whisk, mix the ingredients together till smooth.
Spoon the sponge mixture into the cones making sure to leave 1cm space at the top of the cone.
Bake till the sponge is golden brown and springs back when touched, 15 to 20 minutes.- Whilst the cakes are cooling, mix the buttercream by creaming the icing sugar with the soft margarine.
- Take a piping bag and nozzle and paint a line of red food colouring into the inside of the bag, from the nozzle to the end of the bag.
Add the buttercream and then pipe ice cream type swirls onto the cooled cakes.
Add a flake and a few sprinkles and voila!
