BakingKids friendlyOne Yummy MummyRecipes


20 mins Cook
Scroll to recipe

Have you noticed that summer seems to get forgotten in the baking calendar? Other seasons have it covered, for example, winter makes us dream of mince pies and gingerbread, and spring is chock-full (or “choc”-full!) of bunny and egg-related delights.

July’s Kids in the Kitchen with One Yummy Mummy & Gem is here to introduce you to a summer twist on the classic cupcake. Use cones instead of baking cases, layer on the buttercream “ice cream” and decorate your treat to your heart’s delight. 

Gem Caster Sugar is made extra fine so that you can bake the sweetest, lightest cakes and biscuits and the fluffiest pancakes because of its fineness it dissolves more quickly than granulated sugar making it especially useful in this delicious bake.

This fun and fresh recipe is perfect for baking with friends, serving at a barbecue, or just getting creative during the summer holidays.

Click here for more Recipe Inspirations.

Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

prep time
25 mins
cooking time
20 mins
total time
45 mins


  • Weighing scales

  • Teaspoon measurement

  • Muffin tin

  • Mixing bowl

  • Wooden spoon

  • Sieve

  • Piping bag and nozzle (optional)


  • For the cupcakes:

  • 100g Cem caster sugar easy pour pack

  • 100g butter

  • 2-3 medium eggs

  • 120g Gem self-raising flour

  • 1-2 teaspoons vanilla essence

  • 80g Gem white chocolate chips

  • 80g raspberries

  • 12 flat-bottom ice cream cones ( Askeys Cup Cones are ideal)

  • For the buttercream:

  • 250g butter

  • 500g Gem icing sugar

  • 2 tsp vanilla essence

  • To decorate:

  • Sprinkles

  • Gem chocolate chips

  • Raspberries

  • Choc Flake bars


Preheat the oven to 200 degrees/180 degrees fan/gas mark 6.
Line 12 holes of your muffin tin with bun cases and then place the flat bottom cones in each case.
In your mixing bowl, cream together the butter and GEM caster sugar using your wooden spoon. You’ll know you’ve finished when the mixture looks white and fluffy.
Crack and add your eggs to the mixture, one at a time.
Add the vanilla essence.
Sift in the flour and combine the ingredients with your wooden spoon.
Gently fold in the raspberries and GEM white chocolate chips. Take care not to overmix.
Bake in the oven for 20 minutes.
Meanwhile, make your buttercream by mixing the butter and GEM icing sugar together using an electric hand whisk. (A top tip is to cover the bowl with a tea towel, this prevents the butter cream flying out of the bowl)
Add the 2 teaspoons of vanilla essence to your buttercream.
When your cupcake cones are baked, allow them to cool slightly. Swirl or pipe your buttercream on top and decorate with your chosen toppings.
Finish by popping in a Flake to recreate the 99 experience.


Lick your lips and enjoy! :)

Leave a Reply

Your email address will not be published. Required fields are marked *

BakingKids friendlyOne Yummy MummyRecipes

Traditional Sponge Traybake

35-45 mins Cook