This site uses cookies for analytics and personalised content. By continuing to browse this site, you agree to this use. Learn more about our use of cookies and how to configure them.
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
- Preheat the oven to 180°C (160°C fan), gas mark 4.
- Place a folded tea towel on your work surface and lay an ice cream cone on top.
- 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.
- 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.
- 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.
- Transfer the mixture to a disposable piping bag and snip off 2cm from the end.
- 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.