Ice Cream Cupcakes

Makes ± 24 Ice Cream Cupcake

Ingredients: 
For the cupcakes
±24 coloured ice cream cones or cups (with flat bottoms)
Smarties or small sweets of your choice, to fill cones for a surprise treat
±24 x plain mini vanilla cupcakes (shop bought or see our recipe here)
 
For the icing
250 g butter softened
520 g (4 cups) Huletts Icing Sugar
10 ml (2 t) boiling water
multi-coloured sprinkles, optional
multi-coloured straws, optional
Method: 
For the cupcakes
  1. Place the ice cream cones on a tray and fill with a few Smarties or small sweets.
  2. Place the mini cupcakes on top and gently push down to fit securely.
For the icing
  1. Using an electric beater beat the butter while gradually adding the icing sugar until light and fluffy.
  2. Add the water and beat well.
  3. Place the icing in a piping bag with a large star nozzle.
  4. Ice the cupcakes in circular swirls and top with sprinkles and a straw.
Hint: To avoid the cones toppling over, place in in paper cups or glasses.