Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Ice cream cone cakes recipe

11 ratings

This simple but creative recipe is guaranteed to keep the kiddies entertained. By baking cupcakes into ice cream cones you get super cute sweet treats that are sure to surprise and delight. See method

Serves 12 (makes 12 cones)
30 mins to prepare and 20 mins to cook, plus cooling
423 calories / serving

Ingredients

75g butter
75g caster sugar
1 egg
75g self-raising flour
1 tsp vanilla essence
12 cup cones
175g vegetable fat
500g icing sugar
2 tsp honey
6 tbsp cream cheese
hundreds and thousands
glace cherries, to decorate

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1775kj
423kcal 21%
Fat
21g 30%
Saturates
9g 46%
Sugars
51g 56%
Salt
0.4g 7%

of the reference intake
Carbohydrate 60.2g Protein 1.5g Fibre 0.2g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with paper cases. Beat the butter with the caster sugar, egg, self-raising flour and ½ tsp vanilla essence, until smooth.
Divide the cake mixture between the cases. Put an upside-down cup cone over each one, making sure it sits securely over the mixture. Bake for 20 mins, or until cooked.
Remove the cones from the tin and stand them upright so the cake is on top. Carefully peel of the paper cases and set aside to cool.
Meanwhile, in a mixing bowl, whisk the vegetable fat, icing sugar, ½ tsp vanilla essence and honey, until combined. Whisk in the cream cheese until smooth. Spoon into a piping bag fitted with a star nozzle and pipe onto each cake, creating a swirl effect. Decorate each with hundreds and thousands and a glacé cherry.

See more Summer desserts and bakes for kids