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Halloween Ice Cream Cone Cupcakes

Halloween Ice Cream Cone Cupcakes

Brought to you by: Cook with Lisa

Prep time:

Cook time:

Lisa's tip: for a smooth cupcake batter, allow all your ingredients to come to room temperature before you combine them, so they mix evenly.
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  • 250g self raising flour , sifted
  • 250g caster sugar
  • 500g unsalted butter , at room temperature, half for the cakes, half for decoration
  • 4 large eggs , beaten
  • 21 ice cream cones
  • 200g cream cheese
  • 500g icing sugar
  • 2 tsp custard powder
  • 1 pack food colouring
  • 1 pack writing icing


Step 1

Preheat the oven to 350°f, gas mark 4, 180°C.

Step 2

Cream the butter and sugar until smooth and fluffy either by hand or use a food processor.

Step 3

In a separate bowl beat the eggs together, then gradually add to the butter mixture.

Step 4

Add the sifted self-raising powder, mix it all together until it has formed a smooth cake batter with no lumps.

Step 5

Line 2 trays with 21 cup cones, spoon or pipe the cake batter into the cones in until each cupcake case is two thirds full.

Step 6

Put the ice cream cone into the oven and bake for 20 minutes.

Step 7

When they are cooked, take them out of the oven and allow them to completely cool to room temperature, ideally place them on a cooling rack.

Step 8

To make the icing , using a paddle attachment in a kitchen mixer, whip the butter until it is pale in colour this takes about 2 minutes you can also use a hand held mixer for this job.

Step 9

Sift the icing sugar and custard powder into a large bowl.

Step 10

Add around a third of the icing sugar to the butter on low speed and mix well.

Step 11

Add another third and then add the vanilla extract, finally add the remaining icing sugar.

Step 12

Then add the cream cheese, and the food colours of your choice.

Step 13

Keep mixing until a uniform consistency is achieved.

Step 14

Decorate your themed ice cream cone cupcakes with writing icing and sweets!

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