Easter Cupcake Cones

 

Easter Cupcake Cones

Schools nearly out and Easter is nearly here. Yippee!  Do you agree?  Easter Cupcake Cones are really easy to make and a sure fire winner with the kids. Have you made them before? Basically, you just use the cone like a patty pan so it’s easy, truly.

My little Miss wanted me to let you know that it was her idea to put the 2 eggs on as bunny ears and that she decorated them.  I think more eggs got eaten during the process than actually made it onto the cakes but that’s what it’s all about isn’t it?

The trick is to wrap the cones in foil before baking so they don’t get burnt but other than that you can just use your favourite basic cake recipe to fill them. Scroll down for the recipe I used which made exactly enough for 12 cones.  Next time I make them (to look like ice creams, with a flake, and sprinkles) I will do a Thermomix recipe. (Update: foil is not necessary as I’ve done them without since and no burning at all)

icecream-cupcake-method-web

Not too pretty at this stage but doesn’t matter

 

ice-cream-cupcakes-baked-web

Baked but still not too pretty, doesn’t matter because icing fixes everything!

 

ice-cream-cupcakes-Milly-web

Pretty and taste pretty good too! The girl and the bunny approve!
Easter Ice Cream Cone Cupcakes

Ingredients

  • 12 ice cream cones (flat bottom, that's important!)
  • 170g unsalted butter
  • 170g SR flour
  • 110 g raw caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • For the icing
  • 125g butter
  • 1/4 tsp vanilla extract
  • 250 g icing sugar
  • decorations of choice

Instructions

  1. Preheat oven to 180 C and wrap the cones in foil. Stand in a muffin tin
  2. Cream the butter and sugar until pale and fluffy, add the vanilla extract and eggs and beat well.
  3. Fold in the flour and combine.
  4. Using a teaspoon half fill the cones (you don't have to stuff it right to the bottom as it will fill itself during the cooking process but don't have it overflowing out the top either or it will look like a melted icecream!)
  5. Put in the oven and bake for 20 minutes or until they are golden and bouncy when touched.
  6. Cool in the muffin tin and then remove foil.
  7. Make the butter icing by combining all the ingredients and beat until smooth
  8. Once the cupcakes are cool smooth on icing and top with Easter Eggs or your decoration of choice
http://www.boiledeggsandsoldiers.com/2015/04/easter-cone-cupcakes/

 Have you got your Easter Bake on?  What’s your favourite Easter food?  

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8 comments on “Easter Cupcake Cones

  1. Kat - The Organised Housewife
    April 2, 2015 at 9:46 am

    These are just gorgeous, Victoria! Going to make these over the holidays with the kids.:)

    • Vicki
      April 2, 2015 at 7:41 pm

      Thanks so much Kat. They were surprisingly easy and the kids LOVED doing them!

  2. Kell @ All Mum Said
    April 2, 2015 at 10:19 pm

    My kids love these and they are definitely on our baking list this weekend. We use sour straps as bunny ears.

    • Vicki
      April 3, 2015 at 2:23 pm

      Sour straps are a great idea. My kids would love those too. Thanks for stopping by.

  3. Eilis
    April 3, 2015 at 6:52 am

    These look beautiful Vicki. I must make more this weekend as Grace our cousin from Ireland is intrigued. I have never used foil and luckily the cones haven’t burned. Happy Easter. Love your recipes and your blog xx

    • Vicki
      April 3, 2015 at 2:27 pm

      Hello, yay for getting the comments to work! Thanks so much. I was worried that they would burn without the foil so will try without next time. x

  4. Dannielle@Zamamabakes
    April 3, 2015 at 6:55 am

    How sweet Victoria, these little treasures look fantastic!
    Tell Miss 6 I love her idea she came up with and I would have been eating the eggs too!
    Thanks for linking up with us over at Fabulous Foodie Fridays!
    Have a beautiful weekend xx

    • Vicki
      April 3, 2015 at 2:28 pm

      Thanks so much Dannielle. Miss 6 is duly impressed she got a message from the internet! Happy Easter lovely.

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