Ingredients:

  • 18 Flat-bottomed Ice Cream Cones
  • 1 ½ cups All-Purpose Flour, sifted
  • 1 ½ tsp Baking Powder
  • ½ tsp Fine grain Salt
  • ½ cup (1 stick) Unsalted Butter, softened
  • 1 cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 2 tsp Vanilla Extract (for cake)
  • ½ cup Whole Milk, room temperature
  • 1 cup (2 sticks) Unsalted Butter, very soft (for buttercream)
  • 4 cups Confectioners' Sugar, sifted
  • 1 tsp Vanilla Extract (for buttercream)
  • 2–4 Tbsp Heavy Cream or Milk
  • ¼ tsp Salt (for buttercream)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a standard muffin tin with aluminium foil or crumpled parchment paper to create secure pockets to hold the cones upright.
  2. Cone Protection: To prevent the cones from going soggy, place a small 3x3-inch square of parchment or wax paper inside the bottom of each cone before filling. Carefully place the 18 cones upright and stable within the prepared muffin tin pockets.
  3. Combine Dry Ingredients: Whisk together the sifted flour, baking powder, and salt in a medium bowl. Set aside.
  4. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together using a mixer on medium speed until the mixture is pale, light, and fluffy (about 3-4 minutes).
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract. Scrape down the bowl.
  6. Alternate Wet and Dry: Reduce the mixer speed to low. Add one-third of the dry mixture, followed by half of the milk. Repeat, finishing with the last of the dry mixture. Mix only until just combined; do not overmix.
  7. Fill the Cones: Using an ice cream scoop, carefully fill each cone. Crucially, fill the cones only 1/2 to 2/3 full. The batter will rise significantly.
  8. Bake: Bake for 18–20 minutes at 350°F (175°C). The cakes are done when a toothpick inserted into the centre comes out clean.
  9. Cool: Remove the cones from the oven and immediately transfer them to a wire rack. Allow them to cool completely (at least 30 minutes) before frosting.
  10. Prepare Buttercream: Beat the soft butter in a mixer until completely smooth, light, and fluffy (about 3 minutes). Gradually add the sifted confectioners' sugar.
  11. Finish Frosting: Beat in the vanilla, salt, and 2 Tbsp of cream/milk. If the frosting seems too stiff, add the remaining cream 1 Tbsp at a time until a smooth, pipeable consistency is achieved. Beat for 2 minutes on high.
  12. Pipe and Decorate: Transfer the buttercream to a piping bag fitted with a large star tip. Pipe a generous swirl onto the cooled cupcake cones. Add sprinkles or desired toppings immediately.