Cone or Cupcake?

What could make a kid happier with these treats?!
Ice cream cone cupcakes are easy to make and something a little different to serve with the combination of the best of both world!

Ice Cream Cone Cupcakes:

adapted from: Classic Chocolate Cupcakes 

Fergal Connolly 500 cupcakes & muffins

Ingredients:

225g Unsalted butter (soften)

225g Caster sugar

225g Self-raising flour

1 tsp baking powder

4 tbsp Dutch-process cocoa powder

4 eggs

1 tsp Vanilla essence

14 ice cream cones

*chocolate whipping cream

Method:

1. Preheat oven to 175deg C

2. Line muffin tin with aluminium foil

*this is to stable the cones for scooping the batter in.

3. Poke a hole through the aluminium foil and place the ice cream cone into it. Set aside.

4. Combine all the ingredients in a large bowl, whisk with an electric until smooth, about 5 minutes. Yes! Fast & Easy!

5. Spoon the batter into the cones about 3/4 full.

6. Bake about 20 to 25 minutes.

7. Remove cupcakes and cool on rack

8. Whip up some whipping cream and pipe it onto cupcakes. Decorate per your perference.


Enjoy!