Ice cream cupcakes

Thanks to my good friend Corrina who introduced me to the idea of ice cream cupcakes for the first time. Ideal for kids and big kids too! Finding the correct wafers can be tricky as a lot of shops only stock the long narrow ones.

Ingredients
To make 12
200g Plain flour
40g Cocoa
240g Caster sugar
3 Tsp Baking powder
80g Unsalted butter
2 eggs
200ml Milk
2 Tsp Vanilla essence
Box of wafer cones
Flakes to decorate

Icing
226g Butter softened
600g Icing sugar
2 Tsp Vanilla essence
4Tbsp Milk

Method

1. Heat the oven to 180 degrees.
2. In a large bowl mix flour, cocoa, baking powder, and salt and whisk.
3. In another bowl whisk butter and sugar until fluffy. Add vanilla and eggs abit at a time whisking slow.
4. Add milk and flour mix alternatively.
5. Place the wafer in a bun tray puttin one wafer everywhere a bun case should be. Spoon the mix into the wafers. Only fill each wafer to half way or they will overflow.
6. Bake for 18 -20 min. Allow to cool.
7. For the icing whisk the butter for 3 minutes. Sift in the icing sugar, and beat on low speed for 1 min. Add vanilla and milk beat for 3 minutes. 
8. Pipe the frosting onto the cupcakes like you would see on an ice cream cone. Place a flake ontop and cover in sprinkles.