Cake! magazine by Australian Cake Decorating Network May 2020 Cake! Magazine | Page 37

ICE CREAM CONE CUPCAKES PREP TIME: 30 MINS | COOK TIME: 25 MINS | SERVES: 24
INGREDIENTS
Cupcakes
• 24 flat-based ice cream cones
• 25g margarine
• 1 cup milk
• ¾ cup CSR Caster Sugar
• 2 cups White Wings Self Raising Flour
• 2 eggs
• 2 tsp vanilla extract
Icing
• 300g margarine
• 300g CSR Soft Icing Mixture, sifted
• 2 tsp vanilla extract
To Decorate
• Hundreds and thousands
• 6 chocolate bars, cut into 3.5cm lengths
METHOD
1. Preheat oven to 180°C. 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 minutes longer.
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 cake, if necessary, to
sit flush to the height of the cone.
4. Place margarine, icing sugar mixture
and vanilla extract 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 bar.
Tip !
Ice cream cone
cupcakes are best
eaten within a few
hours of being made.
Short on Time?
Use White Wings
Vanilla Cupcake Mix!
There’s
inside
@WHITEWINGSBAKING