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Vanilla Cone Cakes

Skill Level:
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


  • 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


  1.   Preheat the oven to gas 4, 180°C, fan 160°C
  2. Beat the butter and sugar with an electric whisk or wooden spoon for 5 mins until pale and fluffy
  3. Add the eggs one at a time with 1 tbsp flour, beating well
  4. Whisk in the remaining flour, vanilla extract and milk until just combined
  5. Put the cornets in a muffin tin just as you would a cupcake case
  6. Use a teaspoon to fill the cones two-thirds full with batter, then smooth the tops.
  7. 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
  8. Transfer the cones to a wire rack to cool completely
  9. 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
  10. Transfer to a piping bag with a star nozzle and swirl onto the cooled cakes when ready to serve
  11. Sprinkle with 100s and 1000s