Ingredients:

  • 1 ½ cups All-Purpose Flour, sifted
  • 1 ½ tsp Baking Powder
  • ¼ tsp Fine Sea Salt
  • ½ cup Unsalted Butter, softened (1 stick)
  • ¾ cup Granulated Sugar
  • 2 Large Eggs, lightly whisked
  • 1 ½ tsp Vanilla Extract
  • ½ cup Whole Milk, room temperature
  • 12 Flat-Bottomed Sugar Cones
  • 1 cup Unsalted Butter, softened (2 sticks, for buttercream)
  • 3 cups Powdered Sugar, sifted (for buttercream)
  • 2 – 3 Tbsp Heavy Cream or Whole Milk (for buttercream)
  • 1 tsp Vanilla Bean Paste
  • Pinch of Salt (optional, for buttercream)
  • Rainbow Sprinkles (optional, for decoration)
  • 12 Maraschino Cherries, drained and patted dry (optional, for decoration)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with large pieces of heavy-duty aluminium foil, creating a firm base for each cup. Place the 12 flat-bottomed cones firmly into the lined muffin tin cups to prevent tipping.
  2. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
  3. Using a stand mixer fitted with the paddle attachment, beat the room-temperature butter and granulated sugar on medium-high speed until pale, light, and fluffy (about 3-4 minutes). Scrape down the bowl periodically.
  4. Beat in the lightly whisked eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Reduce the mixer speed to low. Add one-third of the flour mixture, followed by half of the milk. Repeat this process, finishing with the last portion of the flour mixture. Mix only until just combined; do not overmix.
  6. Using a small ice cream scoop or a piping bag, carefully fill each cone approximately two-thirds full. Filling them higher will cause the batter to overflow.
  7. Transfer the muffin tin (with the cones) to the preheated oven. Bake for 20–22 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  8. Remove the cones from the muffin tin and place them on a cooling rack. They must cool completely (45 minutes to 1 hour) before frosting.
  9. Prepare the buttercream: Beat the softened butter until smooth. Gradually add the sifted powdered sugar, alternating with small splashes of heavy cream or milk, until the frosting is light and spreadable. Beat in the vanilla bean paste and salt (if using). Beat on medium-high for 3-5 minutes until very light and fluffy.
  10. Transfer the finished buttercream to a piping bag fitted with a large star tip (e.g., Wilton 1M). Pipe a generous, tall swirl on top of each cooled cone, mimicking a scoop of soft-serve ice cream.
  11. Garnish immediately with rainbow sprinkles and top with a maraschino cherry to finish.