Strawberry Ice Cream Cup Cakes.

I have been fascinated by cupcakes baked in ice cream cones. So while doing the shopping  a couple of weeks ago I bought a box and had a go.

I made a all in one sponge mix

125g soft butter
125g caster sugar.
2 eggs.
150g self-raising flour.

I chopped up 6 strawberries and folded them into the sponge mixture.
Bake for 20-25 minutes at 160C fan or until a skewer comes out clean.

While they were baking I mashed up 4 strawberries in a sieve over a bowl and left the pulp to drip through.

Butter Icing.
150g very soft butter.
300g icing sugar,

Beat the butter and sugar together until light and fluffy.
Add the strawberry pulp a spoonful at a time until you are happy with the taste and colour. If you feel it is a bit too soft put it in the fridge for a little while.

Trim off the cake level with the cone and pipe a large swirl on each cake. Top with 1/3 of a flake.
The flakes cut easier if they are kept in the fridge.

3 packs of 9

Place in the centre of a large square of tinfoil.

Scrunch up the foil around the cones to stop them burning and to support them.

Add strawberry pieces.

3/4 fill.

Bake until a skewer comes out clean.

Remove foil and cool.

Enjoy.