Vanilla Cupcake Cones
Serves 30
Ingredients:
125g Stork Bake, softened
150g castor sugar
1 tsp vanilla
2 eggs
150g self-raising flour
½ cup milk
30 icecream cones (the short ones)
Buttercream icing to decorate
10 Flake chocolates, broken into three pieces
Method:
1.Cream the Stork Bake and sugar till light and fluffy and pale in colour.
2.Beat in the eggs and vanilla.
3.Sift in the flour and beat until combined then stir in the milk.
4.Spoon into the cones.
5.Bake at 180ºC for approximately 10 minutes, depending on the amount of batter in the cups. As ovens differ in their heat for small cakes like these, it is easiest to judge their readiness by the golden colour and a soft touch in the middle to make sure that they are "soft and springy" to the touch. Allow to cool.
6.Pipe the icing onto each cupcake using a piping bag and a star nozzle and insert a piece of flake into each cupcake
