Vanilla Cone Cakes

Skill Level:

Serves:

Categories: Bake a Biscuit, Sugar Less

One of our Community Ambassadors, Margaret Brindle has shared one of her favourite recipes and these are always a favourite at Margaret’s regular Bake Sales.

Margaret says these cupcakes will keep for up to 4 days in an airtight container and her top tip: Don’t have a piping bag? Use a sandwich bag and snip a small hole in one of the bottom corners.

Thank you Margaret for sharing your recipe

Ingredients

125g butter, softened
125g caster sugar
2 large eggs
125g self-raising flour
1 tsp vanilla extract
1 tbsp milk
50g dark or milk chocolate chips
12 cup cornets (with flat bottoms)
chocolate flakes or twirl bars, each cut to your preferred size
For the buttercream 60g butter, softened
120g icing sugar
½ tsp vanilla extract
100s an 1000s

Method

Preheat the oven to gas 4, 180°C, fan 160°C
Beat the butter and sugar with an electric whisk or wooden spoon for 5 mins until pale and fluffy
Add the eggs one at a time with 1 tbsp flour, beating well
Whisk in the remaining flour, vanilla extract and milk until just combined
Put the cornets in a muffin tin just as you would a cupcake case
Use a teaspoon to fill the cones two-thirds full with batter, then smooth the tops.
Carefully transfer the tin to the oven and bake for 25 mins until the cakes are risen and golden, and a skewer inserted into the middle comes out clean
Transfer the cones to a wire rack to cool completely
To make the buttercream, beat the butter, sugar, vanilla extract and ½ tbsp boiling water in a bowl with an electric whisk or wooden spoon until fluffy and nearly doubled in volume
Transfer to a piping bag with a star nozzle and swirl onto the cooled cakes when ready to serve
Sprinkle with 100s and 1000s