Method

Preheat the oven to 350°F (175°C).  Line a 24-cup mini muffin pan with paper baking cups.  Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3  minutes.  Spoon the batter into t e cups.  Bake for 20 minutes.  Remove from the oven and cool for 5 minutes.  Then remove the cupcakes and cool on a rack.  Peel off the paper baking cases, and place the cupcakes inside the ice cream cones.

To make the frosting, beat the confectioners' sugar, butter, and salt using an electric mixer.  Add the cream and vanilla, and beat until smooth.  Pipe the mixture in a swirl on top of the cupcake.  Shake some sprinkles on top.

Store without frosting in an airtight container for up to 2 days.

Makes 2 dozen

Reprinted with permission form ©Quintet Publishing Limited, 500 Cupcakes, by Fergal Connolly, published by Sellers Publishing

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