• 12 ice cream cup cones
• 150g butter, softened
• 150g golden caster sugar
• 2 tbsp Camp Coffee
• 2 large eggs
• 150g self-raising flour
For the icing
• 175g butter, softened
• 300g icing sugar, sifted
• ½ tsp Camp Coffee, plus extra for drizzling (optional)
• Few drops pink food colouring
• Sprinkles and mini chocolate flakes
Preparation time: 20-25 minutes
Cooking time: 30-35 minutes
Ice Cream Cone Cupcakes
Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
Wrap the outside of each ice cream cup cone with foil and place in the holes of a 12-hole muffin tin.
Whisk together the butter and sugar until pale and fluffy. Gradually whisk in the Camp Coffee and then the eggs, one at a time. Fold in the flour until combined. Spoon the mixture equally into the prepared cones and bake in the preheated oven for 30-35 minutes, or until the cake springs back when pressed gently with your finger. Remove from the oven, remove the foil and leave to cool.
For the icing, whisk the butter and gradually add the icing sugar until smooth. Whisk in the Camp Coffee and the food colouring. Transfer to a piping bag fitted with a star nozzle and pipe the icing over the cupcakes.
Decorate each cupcake with sprinkles and a flake with a little drizzle of Camp Coffee, if liked.