Ice Cream Cone Cupcakes

Ingredients

125g margarine

125 g caster sugar

125 g self raising flour

3 eggs 

1tsp raspberry extract (Natural is always best and taste much nicer)

 250 g butter

250 g Icing sugar

Sprinkles

Method 

1) Preheat the oven to 160C/ gas mark 3/ 320F. Start, by mixing together your butter, sugar, eggs, flour and raspberry extract until it comes together to form a batter. The batter should not be runny but should not be that thick when it held on a spatula it doesn't fall of after 10 seconds.

2) To portion your ice cream cone cases place them onto a baking sheet and use two spoons or place your cupcake batter into a piping bag and place your mixture into your ice cream cones. There is a rim below the top rim on the cones and fill the batter to that rim. Then, bake in my preheated oven for 20 - 22 minutes or until cooked.

3) Next, beat your butter until light and fluffy (I use a hand mixer but you can do this by hand.) Once your butter is light and fluffy fold through your icing sugar and mix again. Transfer to a piping bag fitted with an open star piping nozzles.

4) Finally, pipe onto your ice cream cones cupcakes big Mr Whippy's by starting on the outside near that rim and working your way up building up that buttercream then flicking of. Then, finish with some Scrumptious sprinkles or happy sprinkles ( I mixed both together to create a blend) ( the easiest way to sprinkles these is using the Sweet stamp sprinkle scoops).