Mini me had a beach party theme for her 5th Birthday a few weeks ago.
Rather than a slice of Birthday cake to take away (which was a flip-flop) I made ice cream cone cupcakes for the party bags.
I used a basic chocolate sponge cooked in an ice cream cone then found a marshmallow frosting recipe to look like ice cream and topped off with a bit of flake.
I was really happy with the results and they went down a treat with the children.
The only thing to note is the cones go soggy if left overnight (even in an airtight container) so you need to bake and eat on the same day.
Ice Cream Cone Cupcakes
(Makes approx 20 cupcakes)
250g Butter, softened
250g Caster Sugar
200g Self Raising Flour, sifted
50g Cocoa Powder
4 Medium Eggs
- Pre-heat oven to 180C / Gas Mark 4 and place the cup cornets in a muffin tray.
- Put all of the ingredients into a bowl or food mixer and mix with a wooden spoon – or process on a high speed – for about 2 minutes or until smooth.
- Scoop the batter into each cornet. If using an ice cream scoop, one scoop is adequate for each one.
- Bake for 15 minutes, or until a toothpick inserted in the centre comes out clean. Transfer to a wire rack to cool down completely.
250g Caster Sugar
1 tbsp water
4 Egg Whites
A Pinch of Salt
- Put all the ingredients in a heatproof bowl set over a pan of simmering water. Whisk slowly until the sugar has dissolved and the mixture is foamy. Continue cooking until the mixture reaches at least 60C (140F) on a sugar thermometer.
- Immediately pour the frosting into the bowl of a freestanding mixer fitted with the whisk attachment (or use an electric whisk and bowl) and beat on a medium speed until it will stand in stiff, glossy peaks – about 3 minutes.
- Spoon into a piping bag and use immediately.
- Decorate with a piece of Flake.