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For a first time, I was really pleased with how these turned out. I brought them into work and everyone loved them – I’ve been asked to make them and be paid for it so I must have done something right! They are just plain cupcake sponge, baked inside flat-bottomed ice cream cones (I used Askeys) and then topped with piped American frosting. Everyone has asked me whether the cones don’t burn in the oven and I can honestly they didn’t even change in colour so don’t worry about that happening. I used a plain sponge recipe and added chocolate chips, and I don’t see why you couldn’t add anything else you’d normally add to a sponge cake. My chocolate chips sank to the bottom of the mix but as people said, that made the cakes like Cornettos which had the chocolate block at the end of the cones! I topped them with American frosting (from what I can see, this is the same as Italian meringue) and used a piping bag with  a star end to pipe the Mr Whippy style “ice cream” topping. I sprinkled with some coloured cake decoration discs but you could use hundreds or thousands to make them look even more like real ice creams. You could always also use normal buttercream icing (which would need extra beating to make it white enough) or even actual ice cream scoops if you were serving the cakes immediately.

Here is the recipe I put together for making these. The sponge mixture makes a perfect amount for 12 cakes but the American frosting made a little extra. Having said that, I would have liked to have iced them a little more and made the topping a bit higher so perhaps it would be the right amount in that case.

 

CAKES

100g (4oz) self-raising flour

100g softened butter

100g caster sugar

2 large eggs

1 level teaspoon baking powder

12 flat-bottomed ice cream cones

any additional fillings (e.g. choc chips, food colouring/flavourings etc)

AMERICAN FROSTING

2 egg whites

425g caster sugar

100ml water

METHOD

Make the cupcakes first as they will need time to cool before you ice them. Pre-heat the oven to 200°C fan/180°C/gas mark 6. I baked mine at a slightly lower temperature as I know my oven tends to overheat slightly so adjust accordingly to how well you know your oven! Place the one cone into each hole of a 12 hole muffin tray ready for filling. Measure all the ingredients into a large bowl and beat for 2-3 minutes until the mixture is smooth, well-blended and pale. Fill each ice cream cone evenly with the mixture and bake for about 15-20 minutes until they are well risen and golden brown on the top – they should come up as far to the top of the cone as shown in my picture here. Once cooked, place each cone on a wire cooling rack and let cool until ready for frosting.

The frosting is slightly trickier than the very easy cake mixture, but I managed to master it in my first go so it can’t be too bad! Bring to the boil a saucepan of water large enough to hold a heatproof bowl as if you were melting chocolate. Add the egg white to the boil and whisk with an electric handheld mixer until very stiff. Be careful not to overheat the egg whites, I overheated mine slightly and the frosting came out very so slightly grainy. In a separate saucepan, dissolve the sugar and water over a medium heat and then boil for 5-10 minutes until it is thick and syrupy. If you have a sugar thermometer, this is at about 225-235 degrees but if you don’t, it is called the thread stage – when you drop a small amount of the syrup into cold water, it will form a thread that does not ‘ball up’. Once the egg whites are whisked and the syrup ready, take the bowl of egg whites off the boiling water saucepan and pour the syrup into them whisking with the electric mixer all the time. Place the bowl back onto the simmering water saucepan and keep whisking for 10-15 minutes until the mixture is very thick, snow-white and meringue-like. Put the mixture into a piping bag fitted with a star nozzle and pipe onto the top of the cooled cupcakes in the style of Mr Whippy ice cream. I have attached a picture of the nozzle I used to frost the cakes with as often recipes reference a star nozzle but there are many different types. The frosting starts to harden quite quickly so don’t take too long to pipe and decorate the frosting.

A final tip – these are quite hard to transport anywhere without toppling over and ruining your hard work in piping and decorating the frosting. I would suggest cupcake presentation boxes that you can get these days, or you could always tape tin foil over the top of a tupperware box and cut holes to place the cones through.