Ice Cream Cone Cupcakes

Cake:

Icing:

To finish:

Cake:
Preheat the oven to 180˚C. 

Using an electric or stand mixer, cream together the butter and sugar for 3-5 minutes until light and fluffy. Add the egg and beat well.

In a separate bowl or jug, combine the Lancewood Double Cream Vanilla yoghurt with the milk and mix until smooth.

Add the flour and baking powder to a separate bowl and mix well.

Alternate adding the flour and the yoghurt mixtures to the creamed mixture, a third at a time and mix well after each addition. Scrape down the bowl and mix again.

Pour the batter into a disposable piping bag.

Place the ice cream cones into the cups of a muffin tray. Pipe the batter into each cone, filling to about 1cm below the top. 

Bake for 18-20 minutes or until a skewer inserted into the centre comes out clean.

Cool for 5 minutes in the tin, then remove and place on a cooling rack to cool completely.

To Finish:
For best results, decorate your cupcakes maximum 3 hours before serving.

Place the egg whites and sugar into a heat-proof bowl over a pan of simmering water for 8 minutes. Whisk constantly until all the sugar has dissolved (test by rubbing between your fingers, there should be no granules). 

Remove the bowl from the heat and use an electric or stand mixer to whisk the mixture for about 10 minutes, or until the bowl is cool to the touch and the meringue is thick, smooth and glossy. Fold in the vanilla essence.

Transfer the Swiss meringue to a piping bag fitted with a closed star nozzle.

Once the cupcakes have cooled completely, pipe a swirl of Swiss meringue onto each cupcake. Decorate with sprinkles, glacé cherries or a small piece of flake.

Enjoy!