Flag

Ice Cream Cupcakes

12 cupcakes
Easy
90
This is a great summer bake and it is all completely edible!
Ingredients
Preparation
Additional information
Know a little more
Picture -
Picture -
PLEASE RATE THIS RECIPE
How did this recipe go?

Related Recipes

Picture - Hero image

Ingredients

For the Cupcakes
165 gMargarine
165 gCaster Sugar
3Medium Eggs
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
165 gSelf-Raising Flour
12Ice-cream Cup cones
For the Decoration
400 gDr. Oetker Vanilla Buttercream Style Icing
Chocolate Flakes
Dr. Oetker Bright and Bold 4-Cell
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker Vanilla Buttercream Style Icing
1

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. 

2

Cream together the butter and sugar until light and fluffy. 

3

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

4

Fold in the remaining flour with a metal spoon. 

5

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. 

6

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!