Ingredients
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1/2 lb unsalted butter, softened
1/3 cup sugar
1 tsp vanilla extract
2 medium eggs, beaten
1 cup flour
1 tsp baking powder
5 tsp multi-colored sprinkles, divided
32 small old fashioned ice cream cones dipped in chocolate
1 tbsp powdered sugar
1 tbsp sour cream
32 small bubble gum balls
Preparation
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Preheat the oven to 350\u00b0F. Place 1/4 lb of the butter in a bowl with sugar and vanilla extract and beat together until pale and creamy. Gradually beat in the eggs then fold in the flour and baking powder. Fold in 4 tbsp of sprinkles. Spoon the mixture into a large piping bag fitted with a circular nozzle.
Arrange the ice cream cones or waffle cups on a large baking sheet. Pipe the sponge filling into each cup until 2/3 full. Bake for 10-14 mins until risen and golden brown. Transfer to a wire rack and leave to cool.
For the frosting, beat the remaining butter in a bowl with the powdered sugar until smooth and creamy then fold in the sour cream. Spread on top of the cupcakes and top with the remaining sprinkles. Place a bubble gum ball on the top of each muffin. Chill in the fridge until ready to serve.
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