Ice-cream cupcakes

Chef: Dr. Oetker
Prep: 20 mins
Cook: 40 mins
Ice-cream cupcakes

For the cake:

12-cup muffin tin

12 flat-bottomed wafer ice cream cones

Tin foil

200g sugar

100g butter, at room temperature

2 eggs

2 tsp Dr Oetker Madagascan Vanilla Extract

190g flour

2 tsp Dr Oetker Baking Powder

200ml milk

To decorate:

Dr Oetker Easy Swirl Vanilla and Chocolate Cupcake Icing

Dr Oetker Milk Chocolate Chips

Dr Oetker Hundreds & Thousands

Glacé cherries

Preheat the oven to 180˚C/160˚C fan/gas mark 4. Wrap the bottom of each wafer cone with a bit of tin foil; this will prevent them from getting too dark.

Place one cone into each cup in the muffin tin.

Cream the sugar and butter until pale and fluffy. Beat in eggs, one at a time, until combined. Stir in the vanilla extract.

Combine the flour and the baking powder in a small bowl. Beat this, alternating with the milk, into the butter mixture.

Divide the batter between the ice cream cones. Bake for 35-40 minutes until a skewer inserted into the centre comes out clean.

Leave the cakes to cool.

Decorate the top of each with Dr Oetker Chocolate or Vanilla Easy Swirl Cupcake Icing to resemble ice cream cones.

Sprinkle over Dr Oetker Chocolate Chips or Hundreds & Thousands. Add a glacé cherry to the top of each.


Preparation Time
20 minutes

Cooking Time
40 minutes

Main ingredients
Dairy, Flour, Chocolate, Eggs, Sugar

Recipe Type
Cakes & Baking, Cupcakes

Level of Difficulty

Per serving: 623kcals, 21.6g fat (10.8g saturated), 101g carbs, 43.9g sugars, 9g protein, 1.9g fibre, 0.23g sodium.

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