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https://www.lifestylefood.com.au/recipes/17570/cupcake-cone

LifestyleFOOD.com.au

Cupcake Cones

This deliciously bright recipe is perfect for any kids (big or small) birthday party.

Ingredients

  • Chocolate Cake

  • 60g cocoa powder

  • 65ml boiling hot water

  • 150g plain flour

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • 1/8 teaspoon salt

  • 90g butter, softened

  • 200g sugar

  • 1 teaspoon vanilla essence

  • ½ tablespoon of chocolate essence

  • 1 egg

  • 125ml buttermilk or milk

  • Flat based ice cream cones

  • Coloured sprinkles

  • Orange Chocolate Icing

  • 250g butter, softened and chopped

  • 200g icing sugar

  • 1 tablespoon orange essence

  • 200g dark chocolate, roughly chopped

  • White chocolate icing

  • 250g butter, softened and chopped

  • 200g icing sugar

  • 200g white chocolate, roughly chopped

Method

  • Chocolate Cake:

  • 1.

    Preheat the oven to 170°C. Place cones in a cupcake tray

  • 2.

    Mix cocoa powder and boiling water in a small bowl to a smooth consistency. Add additional tablespoons of boiling water if required.

  • 3.

    Combine flour, baking powder, baking soda and salt in separate bowl.

  • 4.

    With the mixer on high speed, beat the butter, sugar, vanilla essence and chocolate essence until creamy.

  • 5.

    Add egg, beating until just combined.

  • 6.

    Switch the mixer to low speed, gradually add in the dry ingredients, alternating between cocoa mixture and buttermilk.

  • 7.

    Fill 2/3 of each cone with the batter. Tip: You can use a piping bag to fill each cone to spread the batter evenly.

  • 8.

    Bake cones for 10-15 minutes. Cake is ready when a skewer inserted into the centre comes out clean.

  • 9.

    Cool cone cupcakes in tray.

  • Orange Chocolate Icing:

  • 1.

    Melt dark chocolate over a double boiler and put aside to cool.

  • 2.

    With the mixer on medium, beat the butter and icing sugar until pale and creamy.

  • 3.

    With a spatula or wooden spoon, stir in orange essence and chocolate.

  • 4.

    Place in fridge for 5-10 minutes to set.

  • 5.

    Spoon icing into a piping bag and pipe over half the cone cupcakes

  • 6.

    Decorate with coloured sprinkles

  • White Chocolate icing:

  • 1.

    Melt white chocolate over a double boiler and put aside to cool.

  • 2.

    With the mixer on medium, beat the butter and icing sugar until pale and creamy.

  • 3.

    With a spatula or wooden spoon, stir in orange essence and chocolate.

  • 4.

    Place in fridge for 5 minutes to set.

  • 5.

    Spoon icing into a piping bag and pipe over half the cone cupcakes

  • 6.

    Decorate with coloured sprinkles

Notes

Makes 17 large or 24 small cupcake cones.



Recipe by Effie Siu

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