Vanilla Ice Cream Cupcakes

Never before have I been so excited to write a blog post! I’ve been meaning make these ice cream cupcakes ever since I saw them in a magazine and this week, I finally got round to making them. I think they are perfect for summer and, it means you can have the best of both worlds – cake and an ice cream!

ICE-CREAM CUPCAKESice-cream cupcakes

7 Ice Cream Cones (Halved ones, with flat bottoms)
4 oz Unsalted Butter, Softened
4 oz Caster Sugar
4 oz Self-Raising Flour
2 Medium Eggs
1/2 Teaspoon of Vanilla Essence

3 oz Unsalted Butter
6 oz Icing Sugar, Sifted
Splash of Vanilla Essence
Splash of Milk (Potentially! Only if frosting is too thick)
7 Chocolate Flakes


1. Preheat your oven to gas mark 4, ensuring that the shelves are in the centre.

2. Place a sheet of silver tin foil over a round sponge tin and make 7 holes in the foil to insert a cone in each. The silver foil will ensure that the cones stay upright and give extra support to the cone once the cake batter is added. Alternatively, you could also use a cake or muffin tray although, I think this method gives extra support.

Ice-Cream Foil

3. Cream together the butter and sugar until smooth and creamy.

4. Add in the eggs, and gradually sift in the self-raising flour.

5. Add in the vanilla essence and give a final mix together until all the ingredients are combined and a smooth, creamy, cake batter has formed.

6. Equally divide the batter between each of the cones. Fill them about two thirds of the way up as these will rise in the oven and therefore you don’t want the batter overflowing as this will make the piping difficult later.

Ice-Cream Fill Cones

6. Bake in the centre of the oven for 20 to 25 minutes or until golden brown.

Ice-Cream Cupcakes (2)

7. Once the cakes are cooked, leave them to cool on a wire rack. With mine, I also poked a small hole in the bottom of each cone to release the steam, to prevent the cones from becoming soggy. (No soggy bottoms here!)

8. For the buttercream, cream together the butter and icing sugar.

9. Add in the vanilla essence, and if the frosting is too thick, add in the a splash of milk also.

10. Pipe the frosting onto each of the cupcake cones. If the cakes have slightly risen over the top of the cone, simply take a slice off using a knife so that the surface is flat.

11. Finally, decorate each with flake and sprinkles!

Ice Cream Cupcake  Ice-Cream Cupcakes (3)


– Charlotte x

| Previous Recipe Cupcakes with Rainbow Frosting |

Cupcakes with Rainbow Frosting

Not so much of a recipe for this post, I guess more of a tutorial or how to. I recently discovered a YouTube channel called My Cupcake Addiction (you should definitely check them out, I’ll put their link below!) and I found a video about how to ice cupcakes with a rainbow effect. Now as this was my first attempt, mine didn’t quite turn out as spectacular as I saw in the video but I guess practice makes perfect! Nevertheless, I still thought they were worth writing about as I think rainbow icing is SUCH a cool idea!

First of all, you’ll need to make your cupcakes. You can adapt this Victoria Sponge recipe to make the cupcakes, simply divide the mixture between cake cases rather than split the batter between two sandwich tins.


Rainbow Cupcake

5 oz Unsalted Butter, softened
10 oz Icing Sugar, sifted
1 to 2 tsp Milk (optional)
3 Different Food Colourings


1. In a bowl, beat together the butter and sifted icing sugar until a smooth creamy frosting begins to form.

2. If the mixture needs loosening, add a splash of milk. (Be aware that the food colouring will also loosen the frosting so don’t put too much milk in!)

3. Equally divide the mixture into three bowls. In each, add a splash of food colouring and mix until well combined. (The more food colouring you add, the darker the frosting becomes). I wish I had added a few more drops to make my icing a little darker but its best to add a little at a time and judge as you go.

Rainbow Icing

4. This is the part that gets a little messy (in my case very messy!) In a piping bag (I’d use a disposable, clear piping bag, just so you can see what your doing) spoon in one of the coloured frostings, aiming to keep it to one side.

5. Repeat this process with the next colour, placing the next coloured frosting next to it.

6. Finally add in the third colour. Ideally, in your piping bag, you should have three columns of different food colouring or two on the bottom and the third colour on top if you are using a small piping bag. This stage got a little messy for me and I ended up with a piping bag like this! Ideally it should have gone pink, green and then yellow frosting in three straight lines so that the three colours pipe at the same time. Unfortunately, this didn’t happen, but hopefully it’ll all go well for you!


7. Once all the frosting is spooned into the piping bag, its time to decorate your cupcakes by piping a swirl onto each. I’ve added a few extra decorations to mine to make them a little bit more jazzy but decorate yours as you wish!

Rainbow Cupcakes Rainbow Cupcake Icing


– Charlotte x

| Previous Recipe Rocky Road |

Don’t forget to check out My Cupcake Addiction on YouTube!]

Cadburys Chocolate Cupcakes

This Easter I was lucky to receive not one, but two (!) Cadburys Wispa Easter Eggs and so have gathered a little collection of chocolate bars.  Oddly enough, I’ve been a little slow working my way through these and so thought why not use these in one of my recipes as you can’t get much better than having cake and chocolate together, right? So I hit the internet looking for a recipe, and this is what I came up with….

CADBURYS CHOCOLATE CUPCAKES Cadbury CupcakesCadburys Choc Cake

– 100g/4 oz Unsalted Butter, Softened
– 100g/4oz Caster Sugar
– 100g/4 oz Self-Raising Flour, Sifted
– 2 Medium Eggs
– 25g Cocoa Powder

– 100g/ 4 oz Unsalted Butter, Softened
– 100g/4 oz Icing Sugar, Sifted
– 75g Cadburys Chocolate, Melted
– 1 or 2 Wispa Bars (Alternatively you can choose any other kind of decoration or simply leave them plain with frosting)


1. Preheat the oven to gas mark number 5, ensuring the shelf is in the centre.

2. Place 12 cake cases in a cupcake tin.

3. Cream together the softened butter and the caster sugar in a bowl.

4. Gradually add the self-raising flour, eggs and cocoa powder and stir until a smooth creamy mixture forms.

5. Divide the mixture equally between the cake cases and bake in the centre of the oven, gas mark 5, for 15 minutes.

6. Whilst the cakes are cooling, its time to prepare the buttercream frosting! Cream together the butter and icing sugar.

7. Either in the microwave or in a bowl over a simmering pan of water, melt the Cadburys chocolate. Leave this to cool for a few minutes.

8. Add the melted chocolate to the butter and icing sugar and mix until a smooth, creamy frosting forms.

9. To each cake, either pipe or spoon some of the frosting.

10. To decorate roughly chop up the Wispa bars and sprinkle on top of the frosting. (Keep the Wispa bars in the fridge beforehand so that when it comes to chopping them, they don’t melt with warm hands! I very quickly learnt this after making these mint chocolate cupcakes!)

So that’s it! Only 10 steps to making these chocolatey treats! Enjoy!Cadburys Chocolate Cakes

Chocolate Cupcakes Cadburys

Mint Chocolate Cupcakes

So I found a recipe by Nigella Lawson for these cute Mint Chocolate Cupcakes. I have to admit I’m not a huge fan of mint as I tend to associate it with toothpaste and so wasn’t particularly keen on the idea of a chocolate cake with toothpaste squirted on top. Nevertheless, as a request from my family, I decided to give them a go. Aside from the disastrous icing (I’ve learnt that I am useless with a piping bag!) I was pleasantly surprised by how they turned out!


Mint Chocolate Cupcake 2


– 225 grams/8 oz self-raising flour
– 4 tablespoons of cocoa powder
– 1  teaspoon  baking powder
– 225 grams/8 oz caster sugar
– 225 grams/8 oz  unsalted butter
– 4 eggs
–  1 teaspoon of peppermint essence
– 100 grams/4 oz plain chocolate chips (optional)


– 115 grams/4 oz  unsalted butter
– 225 grams/8 oz  icing sugar (sifted)
– 1 teaspoon of peppermint essence
– drop of green food colouring
– plain chocolate for grating on top (optional)


1. Preheat your oven to gas mark no. 4

2. Place 18 paper cake cases into a cake/muffin tin.

3. In a bowl, sieve the flour, baking powder and cocoa. (I’d recommend using a good quality cocoa powder if you can get your hands on some, I used Green & Black’s cocoa powder.)

4. Cream together the butter and sugar in another bowl, adding the eggs one at a time. Beat together.

5. Gradually add in your flour mixture.

6. Add in the mint essence.

7. Add in the chocolate chips if using and give a final stir.

8. Spoon the mixture into your cake cases and bake for about 25 minutes in the centre of the oven. If the sponge springs back up orMint Chocolate Cupcake 3 no mixture appears on the fork you poke them with after 25 minutes – then they’re ready!

9. Leave to cool.

10. For the icing, beat the icing sugar and butter in a bowl, adding in the mint essence and just enough food colour to turn the icing mint green.

11. Pipe the icing onto each cupcake and decorate with grated chocolate if using. (Tip! Keep your chocolate in the fridge before grating. I soon learnt that it is very difficult to grate a warm chocolate bar with warm hands!)

12. Eat!

Hope you enjoy these minty treats!

PS. They don’t taste like toothpaste! 😉

Chocolate Button Fairy Cakes


Let’s start off with a classic – the fairy cake. Easy to make, easy to eat!


150g/6oz Softened Butter
150g/6 oz Caster Sugar
150g/6 oz Self-Raising Flour, Sifted
3 Medium Eggs
1/2 Teaspoon of Vanilla Essence (Optional)

125g/5oz Sifted Icing Sugar
15ml Water
Food Colouring (Optional)
Your Choice of Decoration (Chocolate Buttons, Sprinkles, Jelly Beans… be creative!)


 1. Pre-heat oven at gas mark 4 or 180ºC / 350ºF

2. Place 12 fairy cake cases in a cake case tin.

3. Cream together the butter and sugar until it becomes a light, fluffy mixture and pale in colour.

4. Add in the 1/2 a teaspoon of vanilla essence if required.

5. Beat in the eggs, one at a time, whilst adding a tablespoon of sifted flour with each egg.
(Tip! As soon as the self-raising flour hits the mixture, it begins to react with the other ingredients and the air, affecting its rising ability. Therefore, as soon as your done with this step, get your mixture in the oven – sharpish!)

6. Divide the mixture equally between the 12 cake cases and bake in the middle of the oven for 15 to 20 minutes or until golden brown.
(Tip!  Try to avoid opening the oven whilst the case are cooking as the air may cause the mixture to sink! To check if your cakes are ready, using a fork or skewer, insert this into the cake. If the fork comes out clean anChocolate Button Cupcakesd is not sticky, your cakes are ready! If not, pop your cakes back in the oven for a few more minutes.)

7. Once your cakes are cool, its time for the fun part – decorating! Sift the icing sugar into a bowl, gradually adding the water.
(Tip! If icing is too watery, add additonal icing sugar. If icing is too thick, add more water. Icing is tricky to get spot on first time, therefore judge your mixture carefully.)

8. If using food colouring, add in half a teaspoon to change the colour of your icing. The more colouring you add, the dark your icing will become. Avoid adding to much colouring, in case it ruins the taste of your icing.

9. Add a blob of icing to each cake, using the back of a teaspoon to swirl the icing into a circle.

10. DECORATE! Add your buttons, jelly beans, or sprinkles to your fairy cakes. To decorate as I have, place a chocolate button onto the icing first. Then add a blob of icing on top of this chocolate button before adding the second white chocolate button on top.
(Tip! Icing acts as a glue, so use this to layer up your decorations!)

11. Once set, its time to EAT and ENJOY! 🙂