Method

  1. Step 1

    Preheat the oven to 190’C / Fan 170’C / Gas mark 5.

  2. Step 2

    Beat the sugar and butter together until pale and creamy. Add the vanilla essence then beat in the eggs a little at a time.

  3. Step 3

    Fold in the flour and cocoa powder, adding a little milk to slacken if needed. Spoon the mix into the cones so they are half full.

  4. Step 4

    Stand the cones in a 6 hole muffin tin and bake in the centre of the oven for 15 -20 minutes, or until a skewer inserted into the centre of the sponge comes out clean. Transfer the cones to a wire rack to cool.

  5. Step 5

    Meanwhile make the butter cream; beat the butter and icing sugar together, adding colouring or flavouring as you wish. Fill a piping bag with a star shaped nozzle with the icing, then pipe whippy shapes onto the cupcakes.

  6. Step 6

    Sprinkle with Chocolate strands, white strands and 100’s and 1000’s, Pretty in pink, chocolate delight etc for sprinkling