Ice-Cream Cone Cupcakes
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Let's keep the summer rolling.
I was so torn on whether to bake these or not.
The weather was far too hot for me to slave over a piping bag, but seeing as it's become slightly cooler, I guess it was a sign for me to bake. Plus, I'd have to wait another 340 days for me to make these at a suitable time, (then again, I did make an ice-cream freakshake for blogmas), and I'm not okay to wait that long, so here they are.
Here are my ice-cream cone cupcakes, which come in three delicious flavours.
- Mint Choc-Chip: A vanilla chocolate chip sponge topped with a mint chocolate chip buttercream.
- Lemon Funfetti: A vanilla funfetti sponge topped with a fresh lemon buttercream.
- Cookies and Cream: A chocolate sponge with added Oreo pieces topped with Oreo buttercream.
These are so adorable, and just look like little ice-cream treats! I think my new life goal should be to open an ice-cream parlour. Clearly, because I want these readily available to me on request. It's probably not practical to eat your own stock, but willpower - 1, Aycan - 0.
It's very easy to re-flavour these to match your favourite ice-cream flavours. Add fresh fruit to create a fruity cupcake such as strawberries, bananas or blueberries. Or if you're a chocoholic like me, you could even use a brownie mix or add brownie pieces. (Slightly wish I had thought of this idea before making these, so please give it a go on my behalf). You could even layer three flavours to create a Neopolitan.
This recipe can be split equally into three, so have fun and experiment with a whole range of flavours and decorations! Oh, before I forget, I have a question for all you budding bakers; every time I try and make funfetti cakes, the sprinkles bleed and melt into the cake. Am I picking the wrong type? Am I mixing them up in the mixture too much? Any help would be amazing right now! I guess that's why my funfetti cupcake is slightly green in shade, but let's pretend it's filled with beautiful sprinkles.
If you're short for time, you can use a box mix. Or you could use your favourite cupcake recipe. Though of course, I would personally suggest mine because it's easy to do, and you'll always make the tastiest cupcakes, plus it's vegan! These ice-cream cone cupcakes are a fun idea for a summer bake, with a fluffy and soft centre and a crispy shell, you'll end up baking these all year round.
ICE-CREAM CONE CUPCAKES
This recipe makes 12 ice-cream cone delights!- 12 ice-cream cup cones
- 1 cup/225ml non-dairy milk
- 1 tbsp + 1 tsp/20ml cider vinegar
- 1 1/2 cups/220g self-raising flour
- 1 cup/175g caster sugar
- 1/4 tsp salt
- 1/4 tsp bicarbonate of soda
- 1/4 tsp baking powder
- 1/4 cup/58ml flavourless oil
- 1 tbsp vanilla extracts
- 1 tsp cocoa powder
- Sprinkles
- Dairy-free chocolate chips
- 2 Oreo biscuits BUTTERCREAM ICING
- 1/4 cup/50g dairy-free butter
- 3/4 cup/125g vegetable shortening
- 1 tsp vanilla extract
- 3 cups/400g icing sugar
- 1/4 - 1/2 tsp peppermint extract
- 1/2 - 1 tsp freshly squeezed lemon
- 4 Oreo biscuits, blended into powder
- Green and yellow food dye gel
INGREDIENTS
CUPCAKES- Pre-heat the oven to 180 degrees C / 160 degrees C (fan) / 350F / gas mark 4. Line the cupcake tin with your ice-cream cones. Add foil around the bottoms to keep the cones secure.
- In a small bowl, mix together the dairy-free milk and cider vinegar. Leave for 10 minutes to curdle.
- In a large bowl, sift together the dry ingredients; flour, caster sugar, salt, bicarbonate of soda, baking powder. Mix together with a spoon.
- Into the dry ingredients, add the dairy-free milk and cider vinegar mix, flavourless oil, and vanilla extract. Split the mixture into three equal bowls.
- In bowl one, add a handful of chocolate chips. In bowl two, add a handful of sprinkles. In bowl three, add cocoa powder and a little drop of milk. Fill each cone to about 3/4 full. In the cocoa mixture, break up your Oreo biscuits into quarters, and add 2 pieces to each.
- Place into a pre-heated oven for 25-30 minutes.
- To prepare the buttercream frosting, leave the butter and vegetable shortening at room temperature for 15 minutes. In a large bowl, beat together using a hand or standing whisk, the vegetable shortening and butter until it's light and creamy. Add the vanilla extract and mix again.
- Gradually pour in the sifted icing sugar, half a cup at a time. You may want to add more, depending on the texture you like. If it starts to get dry, add a little dairy-free milk, one tsp at a time.
- Split your buttercream into three equal bowls. In bowl one, add peppermint extract and green food dye. In bowl two, add freshly squeezed lemon and yellow food dye. In bowl three, add the powdered Oreos (leave a little for decoration). Make sure each bowl in mixed in well.
- Scoop your buttercream into a piping bag, and using a large star nozzle, pipe on to your cupcakes, as you would an ice-cream. Decorate with chocolate chips, sprinkles, and oreo crumbs.
INSTRUCTIONS
Let me know in the comments below, what would be your ideal ice-cream cone cupcake flavour? If you make this recipe (or any of my others), please let me know. I'd love to see what you make!
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