Name: White Chocolate and Raspberry Cones
Yield: Makes 12 cupcakes
Ingredients: sugar sprinkles or freeze-dried raspberries; 5 ml/1 tsp vanilla extract; 5 ml/1 tsp lemon juice; 350 g/12 oz/3 cups icing (confectioners’) sugar, sifted; 75 g/3 oz white chocolate chips; 2 eggs, lightly beaten; 115 g/4 oz/½ cup butter; 200 g/7 oz raspberries; 15-30 ml/1-2 tbsp milk; 115 g/4 oz/generous ½ cup caster (superfine) sugar; 175 g/6 oz/¾ cup butter; 115 g/4 oz/1 cup self-raising (self-rising) flour, sifted; 12 flat-bottomed ice cream cones

Preparation info

Makes
12
cupcakes

Difficulty
Easy

Appears in

Cupcakes for Kids

By Rosie Anness and Cortina Butler

Published 2014

About

Flat-bottomed ice cream cones make a fun alternative to cupcake cases for a party. It is simple to make the fresh raspberry purée for the buttercream, but you can use frozen raspberries or a ready-made lightly sweetened raspberry sauce instead.

Ingredients

For the Cakes

12 flat-bottomed ice cream cones
115 g/4 oz/½ cup<

Method

Preheat the oven to 180°C/350°F/Gas 4. Stand the ice cream cones in a muffin tin (pan).
Cream the butter for a few minutes until soft and pale. Add the sugar and continue to beat until the mixture is pale and fluffy.
Add the vanilla extract t