Ingredients
Directions
Preheat oven to 180ºC and place flat-bottomed ice cream cones in muffin tins.
Beat castor sugar, vanilla extract and eggs together until fluffy and pale.
Sift dry ingredients together. Add sprinkles and coat well.
Heat milk and butter until butter melts, do not boil.
Turn mixture to low and alternate adding flour and milk mixture in batches, beginning and ending with the flour. Turn off mixer when well combines.
Fill cones with batter, this may be tricky and require a second helper. Especially when walking to the oven.
Bake for 12 Minutes or until a tester comes out clean.
Allow to cool completely.
Mix buttercream ingredients well. Fill a piping bag with buttercream and a large star nozzle.
Pipe a swirl of buttercream on each cupcake, top with more sprinkles and a maraschino cherry.
Ingredients
Directions
Preheat oven to 180ºC and place flat-bottomed ice cream cones in muffin tins.
Beat castor sugar, vanilla extract and eggs together until fluffy and pale.
Sift dry ingredients together. Add sprinkles and coat well.
Heat milk and butter until butter melts, do not boil.
Turn mixture to low and alternate adding flour and milk mixture in batches, beginning and ending with the flour. Turn off mixer when well combines.
Fill cones with batter, this may be tricky and require a second helper. Especially when walking to the oven.
Bake for 12 Minutes or until a tester comes out clean.
Allow to cool completely.
Mix buttercream ingredients well. Fill a piping bag with buttercream and a large star nozzle.
Pipe a swirl of buttercream on each cupcake, top with more sprinkles and a maraschino cherry.