Ice Cream Cone Cupcakes
110g unsalted butter, room temperature
110g caster sugar
110g self raising flour
1 tsp baking powder
12 flat based ice cream cones
For the frosting:
225g unsalted butter, room temperature
450g icing sugar
2 tsp vanilla extract
Preheat the oven to 180'c/Gas Mark 4 and wrap a 12 hole muffin tin in foil. Put a hole in each muffin hole and place an ice cream cone in each one (this will stop them falling over in the oven.)
Cream the butter and sugar together until pale and fluffy, beat in the eggs one at a time, until well incorporated. Sift the flour and baking powder and add this a third at a time, folding well inbetween, then add the vanilla extract.
Spoon the mixture into the cones,filling to just below the top of the cone and place in the oven for about 20 minutes so they are springy to the touch and a skewer inserted in the middle comes out clean. Place on a wire rack and leave to cool.
To make the frosting beat the butter so it is pale and creamy then add the icing sugar and vanilla.
Using a piping bag and a Wilton 1M tip pipe the icing onto the cake, add a chocolate flake (you may need to cut them down) and decorate with sprinkles/raspberry sauce etc.