I recently made these handheld treats for Amber's Primary School's Bake Sale during a very sunny Easter Egg Hunt. And I was surprised to be told that these flew off the table quicker than the children running around the field with the scent of chocolate in their nostrils. Needless to say they want more for the next Bake Sale, and as you can change the theme to suit the occasion, the sky's the limit. So I wanted to share these with you of course and to also put them forward for the Easter Cake Bake which is run by A Slice of Cherry Pie. So if you have any Easter delights to share, just click on the link for more info.
Easter Nest Ice-Cream Cone Cakes
- 90g Butter, Softened
- 1/2 tsp Vanilla Extract
- 110g (1/2 cup) Caster Sugar
- 2 Eggs
- 150g (1 cup) Self-Raising Flour
- 2 tbsp Milk
Start by Preheating your oven to 180 c and line a muffin pan with 12 paper cases. Beat the Butter and Vanilla Extract with the Caster Sugar in a mixer or with an electric hand mixer until combined. Then add the eggs one at a time, mixing after you add each egg. Then add in the Milk followed by the Flour and mix until the ingredients are just combined and then turn up the speed on the mixer and continue to beat until the batter has changed to a paler colour. Divide the mixture between the cases and bake for about 20 minutes. Once their ready turn the cakes out onto a wire rack to cool.
Butter Cream Frosting
- 125g Butter, Softened
- 240g Icing Sugar
- 2 tbsp Milk
- 2 tbsp Cocoa Powder
Add together all the ingredients and blend together until throughly combined.
- Ice-Cream Cones
- Mini Eggs
- A decorated old shoe box with holes in the top for your Cones to sit in
Once the cakes are cool. Trim to fit into your Cones. Don't throw the trimmings away, as they will fit down inside the cone. Place a few small blobs of Icing on top of your cake stuffing and place the cupcake on top. Then pipe the Frosting all over the Cupcake. Place into the hole in the box and add your Mini Eggs. Repeat and Eat xx