Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

Ingredients:

10 ice cream cones

125g unsalted butter, softened

65g caster sugar (original recipe was 125g)

2 eggs

120g self-raising flour

5g unsweetened cocoa powder

3 tbsp fresh milk

some white chocolate chips

Method:

1) Preheat the oven to 180C.

2) Stand the cornets in a 12-hole muffin tin − one in each muffin hole.

3) Whisk the butter and sugar together using an electric hand whisk or beat with a wooden spoon until pale and creamy. Gradually whisk in the eggs until just combined. Sieve in the flour, cocoa powder and milk and whisk again until combined and fluffy.

4) Divide between the cornets and sprinkle some white chocolate chips then bake in the oven for 20−25 minutes until golden and risen.

5) Leave to cool in the tin for 5 minutes, then transfer to a wire rack till completely cool down.

p/s: consume soonest possible as longer time the ice cream cone will turn soft and not that yummy anymore.