Dessert Recipe Ice-cream cone cupcakes

Dessert Recipe Ice-cream cone cupcakes

Ingredients:

• 1/2 quantity rich chocolate cupcake recipe (see related recipe)


• 24 small flat-based ice-cream cones


• 500g butter, softened


• 1kg icing sugar mixture


• 1/3 cup milk


• 1 teaspoon vanilla extract


• 1/2 cup cocoa powder, sifted


• Hundreds and thousands, to decorate

Instructions:

1. Preheat oven to 180°C/160°C fan-forced. Follow steps 2 and 3 of basic chocolate cupcake recipe.


2. Place 1 cone in each hole of two 12-hole, 1/3-cup capacity muffin pans. Two-thirds fill each cone with cupcake batter. Bake for 15 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Cool in pans.


3. Using an electric mixer, beat butter until pale and fluffy (about 5 minutes). Add icing sugar and milk in batches, beating well between additions. Transfer half the frosting to a separate bowl (see note). Add vanilla. Beat with a wooden spoon until well combined. Add cocoa to remaining frosting. Beat until well combined.


4. Spoon vanilla frosting into a large piping Ice-cream cone cupcakes bag fitted with a 1.5cm fluted nozzle. Using the picture as a guide, pipe frosting on top of each cone to resemble soft serve ice-cream. Repeat with chocolate frosting. Decorate with hundreds and thousands. Serve.