Ice Cream Cupcakes!

These treats might look like ice cream cones, but one bite into the tasty vanilla sponge inside will give them away as tasty cupcakes!

12 servings

Easy 75 Minutes



For the recipe  Ice Cream Cupcakes!

For the cake:

serving Wafer Ice Cream Cones (flat-bottomed wafer ice cream cones)
100 g Unsalted butter (At room temperature)
about 12 ml Dr. Oetker Madagascan Vanilla Extract (2 tsp)
10 g Dr. Oetker Baking Powder (2 tsp)
200 ml Milk
200 g Caster Sugar
190 g Plain Flour
about 2 Medium Eggs

To decorate:

Dr. Oetker Chocolate Easy Swirl Cupcake Icing
Dr. Oetker Vanilla Easy Swirl Cupcake Icing
Dr. Oetker Milk Chocolate Chips
Dr. Oetker Hundreds and Thousands
Dr. Oetker Sugar Strands
Dr. Oetker Neon Sugar
about 30 g Glacé Cherries (Approx 6 – 12 Glacé cherries)




Preheat the oven to 180˚C/160˚C fan/gas mark 4. Wrap the bottom of each wafer cone with a bit of tin foil; this will prevent them from getting too dark.


Place one cone into each cup in the muffin tin.


Cream the sugar and butter until pale and fluffy. Beat in eggs, one at a time, until combined. Stir in the vanilla extract.


Combine the flour and the baking powder in a small bowl. Beat this, alternating with the milk, into the butter mixture.


Divide the batter between the ice cream cones. Bake for 35-40 minutes until a skewer inserted into the centre comes out clean.


Leave the cakes to cool.


Decorate the top of each with Dr Oetker Chocolate or Vanilla Easy Swirl Cupcake Icing to resemble ice cream cones.


Sprinkle over Dr Oetker Chocolate Chips or Hundreds & Thousands. Add a glacé cherry to the top of each.


Sprinkle over Dr Oetker Chocolate Chips or Hundreds & Thousands. Add a glacé cherry to the top of each.

Nutritional Information for the recipe Ice Cream Cupcakes!

Per Serving Per 100 g / ml
Energy 1934 kJ
462 kcal
1499 kJ
358 kcal
Fat 15.80 g 12.25 g
Carbohydrate 75.52 g 58.54 g
Protein 4.25 g 3.30 g

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