Butter Cream Cone Cakes

Butter Cream Cone Cakes

These super cute butter cream cone cakes are the best! They are absolutely adorable and won’t melt, so perfect for display on a party table. These butter cream cone cakes are all the spring and summer time joy without the mess of melted ice-cream.

What you need :

  • 12 Ice cream cup cones
  • 175g Unsalted Butter
  • 175g Caster Sugar
  • Vanilla Extract
  • 3 Eggs
  • 175g Self-Raising Flour
  • 50g Ground Almonds
  • Sprinkles, Edible Glitter & Chocolate Flakes
  • 300g Unsalted Butter
  • 300g Icing Sugar (Sifted)

How to make :

  • Preheat the oven to 180°C/350°F/Gas 4 and put the ice-cream cup cones in the holes of the muffin tray.
  • Cream together the butter and sugar and add in the vanilla extract and the eggs, one at a time, adding a spoonful of the flour if the mixture starts to split.
  • Fold in the flour and the ground almonds and spoon the mixture into the ice-cream cup cones, making sure the batter reaches the bottom of the cone.
  • Bake for 30–35 minutes.
  • Whisk all the 300g Unsalted Butter and 300g Icing Sugar with 2 tsp of vanilla extract(Sifted) together until fluffy.
  • Pipe the buttercream on the top of each ice-cream cake in a large swirl.
  • Decorate with sprinkles, glitter and a chocolate flake

This recipe is perfect for warm weather. They are totally unique and will be a crowd favourite. Who doesn’t love ice-cream, cupcakes – or a cross between the two?! These butter cream cone cakes would be a perfect addition to this Carnival baby shower theme.