INGREADIENT

• 225 g unsalted butter softened
• 225 g caster sugar
• 225 g self-raising flour
• 1 tsp baking powder
• 4 eggs
• 1 tsp vanilla essence
• 24 waffle ice cream cones\
• 175 g icing sugar sieved
• 115 g unsalted butter softened
• 1 pinch salt
• 115 ml whipped cream
• 1 tsp vanilla essence
• 2 tbs sprinkles

Direction

1. Preheat oven to 175C.
2. Line a 24-cup mini muffin tin with paper baking cases.
3. Combine the cupcake ingredients in a large bowl. Beat with an electric whisk for 2-3 minutes until smooth and pale.
4. Spoon the batter into the cases.
5. Bake for 20 minutes.
6. Cool in tin for 5 minutes, then place on a wire rack to cool.
7. Peel off the baking cases and place the cupcakes inside the ice-cream cones.
8. Icing: Beat the sugar, butter, and salt using an electric whisk.
9. Add the cream and vanilla, and beat until smooth.
10. Pipe the mixture in a swirl on top of the cupcakes.
11. Shake some sprinkles on top.