This fab recipe was given to us by one of our star bakers- Hannah. Thanks Hannah!
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Ingredients12 ice cream cups
200g (7oz) caster sugar 200g (7oz) butter, softened 4 eggs 200g (7oz) self-raising flower- swap 3tbsp of this for 3tbsp cocoa powder if you want chocolatey cupcakes 5ml (1tsp) baking powder 30ml (2tbsp) milk Other things you will needA muffin tin
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Instructions
Stand ice cream cups in muffin tray.
Pre-heat oven to 190 degrees/Gas Mark 5.
In a large bowl, whisk all the ingredients together until you have a smooth, soft batter.
Spoon batter into a piping bag, snip the end and fill each ice cream cone -do this rather than spooning it in to avoid mess and air pockets!
Bake in the oven for about 20 minutes or until a knife comes out clean.
Remove Ice cream cones from muffin tray and allow to cool completely.
Ice using butter-cream, sprinkles and a flake!
Pre-heat oven to 190 degrees/Gas Mark 5.
In a large bowl, whisk all the ingredients together until you have a smooth, soft batter.
Spoon batter into a piping bag, snip the end and fill each ice cream cone -do this rather than spooning it in to avoid mess and air pockets!
Bake in the oven for about 20 minutes or until a knife comes out clean.
Remove Ice cream cones from muffin tray and allow to cool completely.
Ice using butter-cream, sprinkles and a flake!
Tips..
Want a chocolate sponge? Swap out 3tbsp of flour for 3tbsp of cocoa powder.
Want to make your own buttercream? Check out our buttercream recipe!
Want to make your own buttercream? Check out our buttercream recipe!
