Whether or not you've always liked to cook or else you have chosen up it like a hobby throughout quarantine, we might see a guess that you simply are watching out for new recipes to try. After all, becoming creative at your kitchen can be a wonderful and fulfilling way to spend time.

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Ingredients

1 packet chocolate cake mix
24 small flat-based ice-cream cones
500g butter, softened
1kg icing sugar mixture
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup cocoa powder, sifted
Hundreds and thousands, to decorate

Method

Step 1 Preheat oven to 180°C/160°C fan-forced. Make the chocolate cake mixture according to packet instructions.
Step 2 Place 1 cone in each hole of two 12-hole, 1/3-cup capacity muffin pans. Two-thirds fill each cone with batter. Bake for 15 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Cool in pans.
Step 3 Using an electric mixer, beat butter until pale and fluffy (about 5 minutes). Add icing sugar and milk in batches, beating well between additions. Transfer half the frosting to a separate bowl (see note). Add vanilla. Beat with a wooden spoon until well combined. Add cocoa to remaining frosting. Beat until well combined.
Step 4 Spoon vanilla frosting into a large piping Ice-cream cone cupcakes bag fitted with a 1.5cm fluted nozzle. Using the picture as a guide, pipe frosting on top of each cone to resemble soft serve ice-cream. Repeat with chocolate frosting. Decorate with hundreds and thousands. Serve.

Ice cream cone cupcakes

How to make Ice cream cone cupcakes

Ingredients

Method