FOR THE BUTTERCREAM
- 228 grams Butter unsalted
- 375 grams Powdered sugar
- 60 ml Fresh cream
- 1/2 tsp Salt
- 1 tbsp Vanilla
- 12 Ice cream cones flat bottom
- 3 to 4 drops of green food gel color.
- 2 tbsp Sprinkles to decorate
- 12 Dragees or mini stars for the treetops
Preheat the oven at 170 C / 340 F
You can place the ice cream cones in a muffin pan but I just placed them in a baking tray.
Ensure all cupcake ingredients are at room temperature.
Place all ingredients in a bowl – use a whisk or mixer to combine to a smooth consistency
Use an ice cream scooper and divide the batter between 12 ice cream cones
Bake them in the preheated oven for 18 to 20 minutes, or until a skewer inserted comes clean
When baked cooked completely.
In a large bowl with a whisk or mixer and cream the butter for a minute
Add salt, fresh cream and vanilla – mix a minute longer, until well combined
Now add the powder sugar 1 cup at a time.
Once all the powder sugar has been incorporated
Continue to mix on medium-high for 2 to 3 minutes more until you have a light and fluffy buttercream.
The cream in the mixture will whip and give you almost stiff peaks.
Add just enough green food gel color to get a pretty Christmas tree color
Place buttercream in the piping bag with a star tip nozzle.
Pipe an ice cream swirl on the top of each cone cupcake
Top with sprinkles and a little dragee or star on the tip of each swirl to look like a decorated tree.
Calories: 447kcal | Carbohydrates: 52g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 96mg | Sodium: 423mg | Potassium: 88mg | Fiber: 1g | Sugar: 40g | Vitamin A: 831IU | Calcium: 32mg | Iron: 1mg