Ice Cream Cone Cupcakes
2 1/2 cups self raising flour
1 ½ cup caster (white) sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup butter (softened)
1 cup milk
2 1/2 teaspoons vanilla extract
24 flat bottomed ice-cream cones
Put the flour, salt, and baking powder in a small bowl. In another bowl mix the vanilla and milk together.
Beat the butter and sugar together in a large bowl.
Add half the flour and beat until well blended.
Add half the milk and the vanilla and beat until well mixed.
Add the eggs one at a time mixing well between additions.
Add the remainder of the flour blend thoroughly.
Add the remainder of the milk and vanilla.
Spoon the batter into the ice cream cones filling them ¾ full. bake for 15-20 minutes at 180 C until it springs back when you touch them.
Remove from oven and let cool for about 5 minutes, before placing onto a rack to finish cooling completely. When cool ice with cream cheese frosting.
Cream Cheese Frosting
1 8oz package cream cheese
½ cup butter (softened)
2 ½ cups powdered/icing sugar
1 teaspoon vanilla
Blend together cream cheese, vanilla and butter, slowly adding in the sugar a bit at a time… you can separate the icing into different bowls to add food colouring, and you can sprinkle the “ice cream” with sprinkles, shaved chocolate, fruit or even a flake as I did.
Cook’s notes: I made these for H’s school fair, every single ice cream cone, cupcake and brownie I made sold. *preens* sorry the pictures aren't as good as they could be, the day was manic with baking cupcakes, brownie cupcakes, and decorating them that I only managed a few quick pictures.