Cupcake Cones

Preheat the oven to 170 C. Cut out 12 squares of tin foil (15x15cm) and place the squares in the holes of a standard sized muffin tray. Next stand the mini ice cream cones in the holes of the muffin tray and secure them into the pan by wrapping the foil around the base of the cones. Set aside.

Sift the flour and baking powder together in a small bowl and set aside.

In a large bowl using a mixer, cream together 4 ounces of butter and the caster sugar for approximately 5 minutes until light and fluffy.

Add 1/2 teaspoon vanilla essence and gradually add the eggs to the mixture, whisking until well combined. If the mixture starts to curdle simply add a little of the flour mixture. Scrape the sides of the bowl down well.

Add the flour and baking powder mixture and gently fold until just combined.

Spoon the mixture evenly into the 12 cones and bake for 20 minutes, or until the sponge is light golden brown.

Transfer to a cooling rack and leave to cool completely.

Meanwhile make the butter icing. In a large bowl beat the icing sugar and 3 ounces butter (you might want to initially use your hands to avoid plumes of sugar!) until the mixture comes together. Add 1/4 teaspoon of vanilla essence and gradually add the milk a little at a time. Use your mixer and mix at high speed for approximately 5 minutes or until the icing is light and fluffy.

Alternatively, you can use your favourite butter icing recipe!

Once the cupcakes have cooled pipe the icing onto the top of each in a traditional ice-cream whirl shape and decorate as you wish. For a traditional ’99 flake, chop each of the four Flake bars into 3 pieces and add one each to the top of the icing.