Jubilee Ice Cream Cupcake Cones Recipe - Booths
METHOD Method For the cupcake cones 1. Pre-heat the oven to 160°C fan / 180°C / 350°F / gas mark 4. 2. Place the margarine, sugar, flour, eggs and vanilla
Ingredients
- For the cupcake cones
- 170g Stork margarine
- 170g caster sugar
- 170g self raising flour
- 3 medium eggs
- 1 tsp vanilla extract
- 12 Askeys Ice Cream Cup Cones
- For the Buttercream
- 250g salted butter, softened
- 500g icing sugar
- 1/2 tsp vanilla extract
- Dr Oetker Violet Food Colour Gel
- To Decorate
- Dr Oetker Glamour & Sparkle Sprinkles
- Silver card
- 12 cocktail sticks
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