Ice cream cone cupcakes

I have downed the sticks in favour of a whisk and spatula today to practise making my daughters birthday cakes. Our Munchkins birthday is in August and this year we are having a Teddy Bears picnic at home in the back garden with summery party food and lots of outdoor (weather permitting) toys and fun.

I have seen this recipe on lots of american websites so thought I ought to give it ago.

You will need:

A box of edible Ice Cream wafer cones (the ones that stand up on their own)
A ready mix cupcake mix
or 
use the equal measure cupcake batter mix:
Weigh 3 eggs and then match the weight of the eggs in Flour, Sugar and butter, add 1 tsp of vanilla essence and 1tsp of baking powder. 
A baking tray 
Tinfoil

Lay the tinfoil across the tray and tuck under the edges.

Make holes for your wafer cones and place them in.
Mix up your batter and add to the cones making sure not to overfill them (I left approx 1/2 an inch gap from the batter to the top of the cone)
Bake in the over at approx 160c for 20mins or until golden brown.
Remove from the oven and set aside to cool.

For your icing:
I used a lighter icing instead of the standard Buttercream recipe. 
approx 50-75g of butter 
approx 300g of icing 
2 tablespoons of single cream 
1 teaspoon of vanilla essence

Cream all the ingredients into a light mixture adding more sugar if it is too runny or more cream if too dry.
Spoon into a piping bag/tube and then spiral onto the top of your cupcake cones in the style of a Mr Whippy, adding hundreds and thousands, flakes or squeezy sauce to get the desired look.

Tips:
If your cupcakes ooze over the top of the cones use a knife to gently trip off the tops and then ice.

VOILA!