Every once in a while I bake with Yuri and my nieces. We pick out some fun recipes and have a whole day of baking. This time we picked out ice cream cone cupcakes. A cupcake disguised as an ice cream. It looked like a fun recipe to prepare, easy to bake and delicious. All 3 important when you’re baking with a kid and tweens. Definitely when you have more than one recipe to prepare on that day.
So how to make an ice cream cone cupcake? You’ll need unsalted butter, fine sugar, vanilla extract, eggs, self-rising flour and salt for the batter. Ice cream cones to pour the batter in. Buttercream and sprinkles to decorate them and let them look like a soft serve ice cream. The recipe for ice cream cone cupcakes is from the cookbook Kinderbakboek from Laura Kieft. Laura has her own foodblog Laura’s Bakery.
The recipe was easy to follow for the kids and myself. It was fun baking these cupcakes and let them look as much as possible as ice cream cones. We baked them on a slightly higher temperature, since my oven doesn’t have 175°C and we baked them for 23 minutes in the oven instead of 18.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Ice Cream Cone Cupcakes Recipe
Allergies: sugar, gluten, wheat, dairy.
180 grams unsalted butter
135 grams fine sugar
1 teaspoon vanilla extract
180 grams self-rising flour
A bit of salt
14 ice cream cones
So now let’s get on with how to make ice cream cone cupcakes.
Whisk unsalted butter, sugar and vanilla extract together in a bowl until creamy, this will take only a few minutes.
Add each egg separately, mix until the egg isn’t visible anymore, before adding the next one.
Then add the self-rising flour and salt. Whisk until it’s one smooth butter.
Scoop one ice cream spoon of batter in each ice cream cone. Place them on a baking tray.
Bake in a preheated oven on 180°C/350°F oven for 23 minutes. Check if they’re done. Let them cool down completely.
With a piping bag, pipe the buttercream on the cones, in a way that it looks like soft serve ice cream.
Top with sprinkles and enjoy!
- Recipe source is the cookbook Kinderbakboek from Laura Kieft.
- Enough for 14 cupcakes.