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.
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, 1 egg, self-raising flour and 1/2 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 minutes, 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, 1/2 tsp vanilla essence and honey, until combined. Whisk in the cream cheese until smooth. Spoon into a piping bag ftted with a star nozzle and pipe onto each cake, creating a swirl efect. Decorate each with hundreds and thousands and a glacé cherry.
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