Individual Cakes in Cones
- For the cupcakes
- 1 cup unsalted butter (softened)
- 1 cup golden caster sugar
- 2 large Oranges (zested)
- 0.333 cup Orange juice
- 4 eggs (lightly beaten)
- 1 ⅔ cups self-rising flour (sifted)
- 12 Wafer Ice cream cone
Preheat the oven to 170°C (150° fan) | 325F | gas 3.
Cream the butter, sugar and zest until very pale, light and fluffy. Add the eggs a little at a time, beating after each addition.
Add a little flour if necessary to prevent curdling. Fold in the remaining flour and the orange juice.
Place ice cream cones carefully through slats in the wire rack of your oven, on the middle shelf.
Pour the filling into each cone carefully and cook for 18-20 minutes until springy to the touch. Leave to cool.
Beat the butter until pale and gradually add the icing sugar and beat until pale and fluffy. Add the vanilla extract.
Using a piping bag pipe the butter cream on top and sprinkle with hundreds and thousands or sugar sprinkles.