Ice Cream Cone Cupcakes

Name: Ice Cream Cone Cupcakes
Ingredients: 1/2 lb unsalted butter, softened; 1/3 cup sugar; 1 tsp vanilla extract; 2 medium eggs, beaten; 1 cup flour; 1 tsp baking powder; 5 tsp multi-colored sprinkles, divided; 32 small old fashioned ice cream cones dipped in chocolate; 1 tbsp powdered sugar; 1 tbsp sour cream; 32 small bubble gum balls

11 ingredients

3 steps

Ingredients

1/2 lb unsalted butter, softened
1/3 cup sugar
1 tsp vanilla extract
2 medium eggs, beaten
1 cup flour
1 tsp baking powder
5 tsp multi-colored sprinkles, divided
32 small old fashioned ice cream cones dipped in chocolate
1 tbsp powdered sugar
1 tbsp sour cream
32 small bubble gum balls

Directions

1

Preheat the oven to 350°F. Place 1/4 lb of the butter in a bowl with sugar and vanilla extract and beat together until pale and creamy. Gradually beat in the eggs then fold in the flour and baking powder. Fold in 4 tbsp of sprinkles. Spoon the mixture into a large piping bag fitted with a circular nozzle.
2

Arrange the ice cream cones or waffle cups on a large baking sheet. Pipe the sponge filling into each cup until 2/3 full. Bake for 10-14 mins until risen and golden brown. Transfer to a wire rack and leave to cool.
3

For the frosting, beat the remaining butter in a bowl with the powdered sugar until smooth and creamy then fold in the sour cream. Spread on top of the cupcakes and top with the remaining sprinkles. Place a bubble gum ball on the top of each muffin. Chill in the fridge until ready to serve.