My daughter wanted to learn how to make cupcakes and muffins. I like new ideas for baking, but although this idea is not new, it is very effective, so she had a choice between making traditional cupcakes or having a go at making ice-cream cone ones. They really are very simple.
Ingredients
Your normal cupcake or muffin recipe mixture
Flat bottomed ice-cream cones
Buttercream in your favourite colour and flavour
Extra decorations
There really is no point putting quantities. bought a standard box of ice-cream cones. Make sure they are flat bottomed otherwise you won't be able to stand them up. Any leftover mix can be made into standard cakes and if there is buttercream left it can either ice the other cakes or stay in the fridge for a few days.
Spoon the muffin mix straight into the cones until about 3/4 full, place each one in a muffin pan to stop them toppling over, then bake them on the middle shelf for 20 minutes at Gas 6.
When they come out, the mix should have risen just above the cone. Lift them onto a cooling rack, leave until completely cool then either pipe or spread on the icing and decorate.
They are best eaten within 24 hours as the cones go soft. Miraculously the cones don't burn in the oven, so there is no need to foil them or cover them at all. I think my daughter made a fantastic job of these and considering this was also her first time piping buttercream, she can be really proud of how they turned out.
