Ubercorn Ice Cream Cone Cakes

Be a Smartie, make this yummy Ubercorn Ice cream!

Recipe by Frances Quinn

INGREDIENTS

For the cakes:

• 12 ice cream cones
• 50g slightly salted butter, softened
• 50g caster sugar
• 1 medium egg, lightly beaten
• 1 tsp vanilla extract
• 50g self-raising flour
• 1 tbsp milk

For the sweetened mascarpone:

• 250g mascarpone
• 50g icing sugar
• few drops of vanilla extract
• 1/2 tbsp milk

For the decoration:

• packet of multicoloured sweets
• dark chocolate chips
• white, red, dark and pale purple fondant

mETHOD

1. Preheat the oven to 180°C (160°C fan), gas mark 4.
2. Place a folded tea towel on your work surface and lay an ice cream cone on top.
3. Use the tea towel to support the cone and, with a serrated knife, gently score around each cone and very carefully cut along the scored line to cut off the pointed cone shape, leaving a flattened top to bake your cakes in.
4. Set aside your pointed cone pieces to use later. Lightly grease a 12 hole mini muffin tin and place the flattened tops into the prepared tin.
5. To make your cake mixture cream the butter and sugar together in a bowl until light, pale and fluffy. Beat in the egg a little at a time and mix in the vanilla extract. Sift and fold in the flour before adding the milk to create a smooth dropping consistency mixture.
6. Transfer the mixture to a disposable piping bag and snip off 2cm from the end.
7. Pipe the mixture into the cones, making sure you only fill them 3/4 full, as the sponge will rise up in the oven – you will have a some mixture left over, which you can use to create extra Ubercorn cakes or a few cupcakes.