Vanilla Ice Cream Cone Cupcakes

"These cupcakes are so incredibly cute, they are sure to wow children and adults alike. A simple vanilla sponge batter is baked inside ice cream cup (flat-bottomed) cones and then topped with a generous swirl of vanilla frosting. The sky is the limit when it comes to decorations – add sprinkles, chocolate, a drizzle of syrup and don’t forget a chocolate flake!"

Preheat the oven to 180C (160 Fan). Use foil to create little ‘collars’ for the cup cones to sit snuggly in a muffin tin. Make sure sure they are level.

Add the flour, sugar, baking powder, bicarbonate of soda and salt to the bowl of a food processor fitted with a metal blade or in the bowl of a stand mixer fitted with the paddle attachment. Add the cubed butter and pulse or mix until the mixture resembles sand.

Add the eggs and mix them in, scraping bottom the sides of the bowl as needed. Add the milk and vanilla extract and pulse or mix until you have an evenly mixed batter. Use a spatula to scrape the bottom and sides of the mixing bowl to make sure the batter is thoroughly mixed.

Spoon the batter into the cup cones, filling about 2/3 of the way up. Bake for 25-30 minutes, testing with a skewer to make sure the cupcakes are baked all the way through. Cool on a wire rack.

Beat the icing sugar and butter in a stand mixer on medium-low speed until combined. Slowly add the milk and vanilla extract. Once they are incorporated, increase to maximum speed and whisk until the frosting is light and fluffy 3-5 minutes. Transfer to a piping bag fitted with a large star tip.

Pipe a generous amount of frosting on each of the cupcakes and then decorate with sprinkles of your choice. Add a chocolate flake, drizzle with a little strawberry or chocolate syrup if you like and serve.

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