Neapolitan Cupcake Cones

makes 12

You won’t know whether to lick or nibble these two-tone treats

Ingredients

For the Cakes

  • 12 ice cream cones
  • 100g caster sugar
  • 100g unsalted butter, softened
  • 2 eggs
  • 100g self-raising flour
  • A few drops Wilton Pink Icing Colour
  • 8 drops Natural Strawberry Flavour
  • ½ tsp vanilla extract
  • 1 tbsp cocoa powder, sieved
  • 1 tbsp milk

For the Icing

  • 400g icing sugar
  • 100g butter, softened
  • 3 tbsp milk, warmed
  • 1 tsp vanilla extract
  • A few drops Wilton Pink Icing Colour
  • 6 drops Natural Strawberry Flavour
  • 1 tsp cocoa powder, sieved
  • 12 chocolate flakes

Instructions

  1. Preheat the oven to 180°C/Gas 4. Check none of the cones have holes in the stems then place in the rack.
  2. To make the cakes, cream together the sugar and butter until light and fluffy, add the eggs and flour and mix until smooth.
  3. Divide the cake mix into three small bowls. Add the icing colour and strawberry flavour to the first bowl, the vanilla extract to the second and the cocoa powder and milk to the third. Mix each well.
  4. Fill a piping bag with the three mixtures, a few spoonfuls of each at a time, then pipe the filling into each cone so it just comes to the top. Bake for 15 minutes until firm to touch on top, remove from the oven and allow to cool completely.
  5. Meanwhile, make the icing. Place the icing sugar, butter and milk into a bowl and mix together until smooth. Transfer half the icing into a separate bowl and divide the remaining icing in half again. Add the vanilla extract to the larger portion, a little icing colour and strawberry flavour to one of the smaller portions and the cocoa powder to the other. Mix each until smooth and firm, adding a little milk if necessary.
  6. Fill a Duo Piping Bag with half the vanilla icing in one compartment and the pink icing in the other and, using a star nozzle, pipe on top of six cones. Repeat with the remaining vanilla and the chocolate icing on the remaining six cones.
  7. Top each cone with a chocolate flake and serve.