How to make Neapolitan ‘Ice Cream’ Cupcake Cones
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We’re back with the sweet treats this week, and while they may not cool you down like an ice cream would, these cupcake ‘ice cream’ cones are certainly a crowd pleaser!
Perfect for a summer treat, or how about a unique alternative to a wedding/party cupcake tower.
Three flavours of cake batter (chocolate, vanilla and strawberry) make up these Neapolitan cupcakes and we’ve kept the decoration classic with a ’99’ buttercream swirl and flake. But you could decorate however you fancy! Why not add sprinkles or a sauce (or both!)?
Recipes (to make 6 cones):
Vanilla cake –
2oz butter
2oz caster sugar
1 egg
2oz self raising flour
1tsp vanilla extract
Chocolate cake –
2oz butter
2oz caster sugar
1 egg
2oz self raising flour
1oz melted chocolate
Strawberry cake –
2oz butter
2oz caster sugar
1 egg
2oz self raising flour
1tbsp strawberry jam
Add a spoonful of each mix into the cones (as 3 layers). Leave room at the top of the cone to allow the cake to rise. Bake at 160oC (fan) for 20 minutes.
Buttercream (for 6 cupcake cones plus leftover)
125g butter
295g icing sugar
2tsp vanilla extract (optional)
These flat bottomed cones are perfect as they stand up easily by themselves!
We’d love to see your pictures if you give them a go. Tag us in your photos over on Instagram.
-Bride Society
