Ice Cream Cone Cupcakes Recipe
INGREDIENTS
1 packet cupcake mix
1 packet ice cream cones
125 grams Butter softened
11/2 cups Icing sugar mixture sifted
Small Chocolate wafer biscuit broken into individual fingers
Sprinkles
1 packet ice cream cones
125 grams Butter softened
11/2 cups Icing sugar mixture sifted
Small Chocolate wafer biscuit broken into individual fingers
Sprinkles
INSTRUCTIONS
Prepare a deep baking by creating foil layer/ lid. Cut holes into the foil and stick a cone through the hole so it is supported standing up.
Prepare the cake batter according to packet instructions and pour carefully into the cones. Only fill the cones halfway.
Bake for around half to three-quarters of the recommended time. Keep checking them with a skewer until it comes out clean or the top of the cupcake holds its shape.
Let the cupcakes cool completely. Meanwhile, beat the butter until pale and fluffy. Gradually add the sugar and milk until combined.
Then, beat on high for 2-3 minutes until firm.
Ice the cupcakes and top with sprinkles.
Carefully place a chocolate wafer finger into each cupcake.
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