Raspberry ripple ice cream cupcakes


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  • 175g of butter
  • 175g of caster sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 175g of self-raising flour
  • 12 ice cream cones, with flat bases
  • 250g of butter, softened
  • 500g of icing sugar
  • 1 tbsp of water, at room temperature
  • 1 tsp raspberry jam
  • 12 raspberries
  • 4 chocolate flakes, each cut into 3
Preheat the oven to 180°C/gas mark 4
Place the cones into a muffin tin
Beat the butter and sugar together until light and creamy. Beat in the eggs one at a time and then add the vanilla extract. Fold in the flour until well combined
Spoon the mixture into the cones, filling to approximately 2/3 full
Bake for approximately 15 minutes, until the sponge is springy to the touch. Allow to cool whilst making the buttercream
Beat the butter together with half of the icing sugar until pale and smooth. Beat in 1 tbsp of the water, and then the remaining icing sugar, and water if needed. Beat well, until very pale and creamy, adding a little more water if it feels too stiff
Place a nozzle in your piping bag (I always use a Wilton 1M) and smear the raspberry jam on the inside of the bag before filling with the buttercream
Pipe the buttercream onto the cakes in a large swirl and place a raspberry and flake piece on top
Raspberry ripple ice cream cupcakes
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