Ice Cream Cupcakes ♥

I tried to bake these cupcakes several times, and every time it ended with a face palm – except for the time before my birthday, that ended in tears. See, each of the four times – no matter what technique I used – the cones fell over in the oven. I guess the batter that rises affects the cupcake’s balance or some BS like that, and results in an inedible mess.

Without the creative and clever ideas of my (very blonde) friend Erna, this post would not have happened.

So here’s what you need:

1. Cupcake or cake batter. Instant works fine, but you want to start from scratch here is a nice recipe.
2. Ice cream cones with a flat bottom
3. Dark chocolate – One 200g bar dipped 8 cupcakes.
4. Sprinkles
5. White chocolate – One 200g bar was more than enough for 8 cupcakes
6. Red sweets/gum balls for the cherry on top

Step 1: Fill the cones

Do not fill the cones to the rim. The batter rises in the oven and makes a nice mess if it spills over.

Step 2: Bake the cupcakes

Instead of placing the cones, standing, in a pan, place it in the oven grid. It fits perfectly, and (thank gawd!) doesn’t fall over.

Bake about 15 min on 180C.

Step 3: Decorate!

Wait for the cupcakes to cool before you attempt this step.

• Melt the chocolate.  I melt the chocolate in a microwave. Many people say I am doing it wrong and condemn me to a life of undomesticationist, but it works fine for me. I microwave it for 30sec, stir, repeat until it is melted.

• Dip cake in chocolate and sprinkle the sprinkles on before the chocolate dries
• This already looks nice, but a few extra touches makes it mouthwateringly nice!
• When the chocolate is dry, spoon (melted) white chocolate on to the top, and place the red sweet/gum ball.

Let is cool and dry and Voila! Much deliciousness!