with White Chocolate Frosting
120g self raising flour
140g caster sugar
Pinch of salt
40g of butter (at room temperature)
120ml whole milk
1/4 teaspoon of vanilla extract
8 flat bottomed ice-cream cones
White Chocolate Frosting
100g white chocolate
6 tbsp cream
65g butter (at room temperature)
250g icing sugar
For the cupcakes
1. Preheat the oven to 170°C. Put the flour, sugar, salt, and butter in a mixer and beat on slow speed until everything is combined.
2. Whisk the milk, vanilla extract and egg together and add to the flour mixture. Next add the
raspberries and mix for a couple of minutes until the batter is smooth but do not over mix.
3. Spoon the mixture into the flat bottomed ice-cream cone cases until two-thirds full and bake
in a muffin or cupcake tray in the preheated oven for 20-25 minutes, or until the cake
bounces back when touched.
4. When the cupcakes are cold, spoon the white chocolate, vanilla frosting on top using a
piping bag fitted with a medium sized star nozzle.
1. Beat the butter, milk and half the icing sugar together until well combined. Gradually add the remaining icing sugar and mix using a hand mixer on high speed for a smooth creamy
consistency is achieved.
2. Melt the white chocolate in a heatproof bowl set over a pan of hot water. Once the chocolate
is melted remove from heat and allow to cool slightly. Then add the buttercream mixture
along with the cream and mix well.
3. Place in the fridge for 10 minutes before placing in a piping bag and decorating the tops of
the ice-cream cones.
- There are so many fantastically creative options for decorating these pretty ice-cream cones
further. Why not add a flake for the authentic '99' look, or add some colourful sprinkles on top.
- I stuck with the traditional white tops for my white chocolate icing but feel free to get a little
crazy with food colouring.
- Likewise with the cupcake mixture, if you want your cake mixture to look really dramatic when
the cone is cut, add a little red food colouring to enhance the colour.