Ice Cream Cupcakes

This is a great summer bake and it is all completely edible!

12 cupcakes

Easy 20 Minutes



For the recipe  Ice Cream Cupcakes

For the Cupcakes:

165 g Margarine
165 g Caster Sugar
3 Medium Eggs
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
165 g Self-Raising Flour
12 Ice-cream Cup cones

For the Decoration:

400 g Dr. Oetker Vanilla Buttercream Style Icing
Chocolate Flakes
Dr. Oetker Bright and Bold 4-Cell




For the Cupcakes

Pre-heat oven to 180°C (160°C /Gas Mark 4). Place the ice cream cones into a cupcake tin – to hold them upright when baking. 


Cream together the butter and sugar until light and fluffy. 


Gradually beat in the eggs and Vanilla Extract, if the mixture starts to curdle, add a little flour. 


Fold in the remaining flour with a metal spoon. 


Divide the mixture into the ice-cream cones and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool on a cooling rack. 


To Decorate

Once cooled place the Vanilla buttercream in a piping bag fitted with a star nozzle. Pipe a buttercream swirl onto the top of each ice-cream cupcake. Cut the flakes in half and place onto each cupcake and finally sprinkle with the Bright and Bold Sprinkles to finish! 

Nutritional Information for the recipe Ice Cream Cupcakes

Per Serving Per 100 g / ml
Energy 1537 kJ
367 kcal
1599 kJ
382 kcal
Fat 16.63 g 17.32 g
Carbohydrate 50.86 g 52.98 g
Protein 3.72 g 3.87 g
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