Ingredients:
- 95g flour
- 1 tsp baking powder
- 60ml milk
- 12 ice cream cones
- 200g chocolate, melted
- For the icing:
- 250g butter, at room temperature
- 1 tsp vanilla extract
- 600g icing sugar
- 2 tbsp milk
- Yellow food colouring
- 100g sugar
- 60g butter
- 1 egg
- 1 tsp vanilla extract
- Green food colouring
Method:
- Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 12-cup muffin tin with paper liners. Cream the sugar and butter together until pale and fluffy. Beat in the egg until combined. Stir in the vanilla.
- Combine the flour and baking powder and beat into the butter mixture. Stir in the milk until the batter is smooth.
- Fill the muffin cups and bake for 12-15 minutes until a skewer inserted into the centre of one cake comes out clean. Transfer to a wire rack to cool completely.
- Brush the outside of the ice cream cones with the melted chocolate and stand upright on a baking tray lined with parchment paper. Refrigerate for 10 minutes.
- Spread 12 small rounds of chocolate — slightly larger than the base of an ice cream cone — onto another baking tray lined with parchment paper. Place a cone on top of each, then refrigerate for one hour until set.
- Beat together all of the ingredients for the icing, aside from the colouring, until fluffy. Set a small amount of the buttercream aside and stir in the yellow colouring until dyed.
- Stir the green into the remaining buttercream until bright green.
- Spread the green icing onto the tops of the cupcakes. Use the yellow icing to make a small band around the base of the hat. Place a hat on top of each cupcake to serve.
