How to Make Ice Cream Cone Cupcakes!

These cupcakes look just like ice-cream cones, but they don't melt! Kids love them and they are a big hit at parties!

Difficulty: Easy

Instructions

Things You'll Need:

• Butter
• Superfine sugar
• Self-rising flour
• Baking powder
• Eggs
• Vanilla
• 24 mini flat-bottom- wafer ice cream cups
• Confectioner’s sugar
• Salt
• Heavy cream
• Sprinkles

1. Preheat the oven to 350ºF
   Line 24-cup mini muffin pan with paper baking cups. You do not bake the cupcakes in the ice cream cone!!!

2. Combine the following with an electric mixer; beat until smooth about 2 minutes:
   1 cup (2 sticks) sweet butter softened
   1 cup SUPERFINE sugar
   2 cups self-rising flour
   1 teaspoon baking powder
   1 teaspoon vanilla extract

3. Spoon the batter into the muffin tin cups and bake for 20 minutes.
   Remove the pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Peel off the paper baking liners and place the cupcakes inside the ice cream cones.

4. To make the frosting:
   Sift 1 1/2 cups of confectioner's sugar.
   Add confectioner's sugar to 1/2 stick of sweet butter that has been softened and a pinch of salt. Beat! Add 1/2 cup HEAVY cream and 1 teaspoon vanilla. Continue beating until smooth. Pipe the frosting on the cupcake in a swirl pattern to resemble ice cream. Shake sprinkles on the top for decoration.

Tips & Warnings

• Store cupcakes without frosting in an airtight container for up to 2 days.