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
Renshaw products used
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Instructions
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.
