To keep my little ankle biters occupied this morning we made cupcakes. Special cupcakes. Cupcakes baked inside ice cream cones.
I had seen these floating around Pinterest and decided that they were a must try. The kids were so excited and gobbled them down enthusiastically.
You can make these as simple or as creatively complex as you wish. The boys and I just used a vanilla sponge packet mix and jazzed it up by adding a few hundreds and thousands to make the batter speckled.
You can bake your cupcakes in any sort of ice cream cone. I decided flat bottom cones were easier to handle, stand and were more likely to cook evenly.
I used a tall square baking pan to hold the cupcakes while they baked.
While this worked well, next time I will try Allison from the House of Hepworth’s suggestion (seen below) and I will explain why later.
It is important not to overfill the cones. Ours were a little overfilled. I think it is best for the cake to rise to either level or just below the top of the cone so you can get the finished cupcake to look more ice cream-like.
Once baked and cooled, I piped on vanilla icing in the shape of an ice cream swirl. We drizzled some melted chocolate on top to look like sundae sauce and topped the ice cream off with a Malteser and choc finger biscuit.
They all looked spectacular and oh so ice cream-like until they toppled when I tried to move them. As the cones are top-heavy, you need a stand, like the one thought up by Allison. Next time I will be popping by the dollar store to get myself an alfoil roasting tray.
Here is one of the prettier looking cupcakes after the toppling incident.
And here are my monkeys devouring their holiday treat.