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Ice Cream Cupcakes Recipe

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Baking ingredients

  • 200 g caster sugar
  • 200 g unsalted butter - softened
  • 4 large eggs
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 12 flat-bottomed ice cream cups

Decorating ingredients

  • 400 g Renshaw Vanilla Frosting
  • Multi-coloured sprinkles
  • Chocolate Flakes


Baking Instructions:

Step 1

Preheat the oven to 180°C/350°F/gas mark 4.

Step 2

Place your flat-bottomed ice cream cones in a cupcake or muffin tray. You can wrap the outside of the cones in tinfoil to help prevent discolouration when baking.

Step 3

Place the butter and caster sugar in a large mixing bowl. Using an electric whisk or wooden spoon, beat together until the mixture is very pale in colour and fluffy.

Step 4

Gradually beat the eggs into the creamed mixture, one at a time, until well combined.

Step 5

Sift the flour and baking powder into the bowl and using a large metal spoon, fold in lightly until no traces of flour remain.

Step 6

Spoon the mixture evenly into the ice cream cones, but don't fill them.

Step 7

Bake for 12 to 15 minutes and remove when light, fluffy and golden brown.

Step 8

Leave to cool on a wire rack.

Decorating Instructions:

Step 9

When cooled, pipe a swirl of Renshaw Vanilla Frosting onto each ice cream cupcake and decorate with sprinkles.

Step 10

Stick a chocolate flake gently into the piped icing at an angle.