
Preheat the oven to 180C/Gas4; stand the ice-cream cones in a 12-hole muffin tin
Place the butter and sugar in a bowl and beat together until pale and creamy; gradually beat in the eggs, adding a spoonful of the flour if the mixture starts to curdle; sift in the flour and gently fold in using a metal spoon; fold in the vanilla extract and milk and nearly all the hundreds and thousands
Spoon the sponge mixture into a large disposable piping bag and snip off the end; pipe the mixture into the ice-cream cones, filling each one just over half full
Bake in the pre heated oven for 20-25 minutes, or until risen; leave in the tin for 10 minutes then leave to cool completely
To make the buttercream, place the butter in a large bowl and beat with an electric mixer for 2-3 minutes until very soft and pale
Sift in half the icing sugar and mix with a wooden spoon until blended with the butter; sift in the remaining icing sugar and mix again
Add the vanilla extract and beat for 2-3 minutes or until the mixture is very smooth, pale and creamy; add the hot water and beat for a further 30 seconds
To decorate, spoon the buttercream into a large piping bag fitted with a large star nozzle; pipe swirls of buttercream on top of each cupcake; sprinkle each with the reserved hundreds and thousands and decorate as you please
Submit your email below and receive all the latest offers and news from Scotts Supermarket.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.