“Ice-cream” Cupcakes

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I wanted to do something a bit different for my brothers girlfriends birthday a couple of months ago (I did the Butterfly cake at the top of my blog for her last year), and was reading one of my cake books, when I came across an idea for cupcakes baked in ice cream cup cornets.  Perfect little cakes, that look just like Soft-serve ice cream cones when finished!

14-20 Askeys Ice Cream Cup Cornets

1 recipe of the cake batter of your choice – I used my Egg Free Chocolate Cake recipe, but you can use whatever cake recipe you want.  I think a vanilla sponge recipe, like my Vanilla Cupcakes would work really well too!

1 recipe of Chocolate Butter Cream Icing , using White Chocolate instead of Dark Chocolate

A box of the small Cadbury Flakes (usually found with the icecream cones at the supermarket) – ok, you won’t need them all, but they are good to have on standby for emergency chocolate!

First of all, take your cup cornets.

Arrange them on a baking tray, and fill about 2/3 full with the cake batter.  Be careful when you move the tray – any sudden movements, and the cornets can fall over!

As you can see, this was about up to the ridge in the middle on the outside of the cornets.

Bake in a preheated 160 degree oven for approximately 15-20 minutes, turning the tray after 10 minutes if necessary, until an inserted skewer comes out clean.

Allow the cakes to cool completely, and swirl white chocolate buttercream frosting on the top, using a large piping bag and a large star piping nozzle, to look like soft serve icecream. Store them in the fridge if you can, making sure to be careful when you move the tray – any sudden movements, and the cornets can fall over!

Stick a flake in the top, and you have the cake equivalent of a ’99!  These don’t really last more than a couple of days, as the cornet goes soggy in time.

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