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Ice-cream Cone Carrot & Pineapple Cupcakes

myvirginkitchen's picture
Barry and Phoebe try to make cupcakes in ice-cream cones.
Ingredients
For icing
  Lemon juice 1 Teaspoon
  Icing sugar 1 Cup (16 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Cream cheese 1⁄4 Cup (4 tbs)
  Sugar sprinkles 1 Tablespoon
For cupcakes
  Pineapple chunks 1 Tablespoon, crushed
  Carrot 1⁄4 Cup (4 tbs), grated
  Eggs 2
  Vanilla essence 1 Teaspoon
  Hazelnut oil 1⁄4 Cup (4 tbs)
  Flour 1 Cup (16 tbs)
  Caster sugar 125 Gram
  Baking soda 2 Teaspoon
  Cinnamon 1 Teaspoon
  Hazelnuts 1⁄4 Cup (4 tbs), chopped
  Ice cream cone 9
Directions

GETTING READY
1. Preheat the oven to gas mark 4/ 350 degrees F.
2. For icing – in a bowl, mix together lemon juice, icing sugar, butter and cream cheese. Set aside in fridge.

MAKING
3. In a large bowl, mix together pineapple, carrot, eggs, vanilla essence and hazelnut oil. Set aside.
4. In another bowl, stir together flour, caster sugar, baking soda, cinnamon and hazelnuts.
5. Pour in wet ingredients into the dry ingredients and mix well.
6. Fill the ice cream cone to 2/3rd with batter. Place cones in a baking tray.
7. Bake in oven for 20 minutes.
8. Take out the cupcakes from the oven and let it cool.

FINALIZING
9. Frost the cupcakes with icing and decorate with sugar sprinkles (Hundreds & Thousands).

SERVING
10. Serve cupcakes with milk.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Taste: 
Sweet
Method: 
Baked
Ingredient: 
Carrot
Interest: 
Kids
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
9

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