Ice cream-cone cupcakes

This recipe is inspired by Martha Collison's recipe for ice cream cone cupcakes but I have changed it a little .

These cupcakes really appeal to younger children and I love how you get the light and airy sponge, the mallowy and stiff icing and the chocolate from the flake.

Ingredients:

For the sponge:

• 3 eggs + 2 egg yolks

• 150 grams baking spread/ softened unsalted butter/ margarine

• 140 grams caster sugar

• 160 grams self-raising flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon vanilla bean paste

• 2 tablespoons of milk

For the Marshmallow icing:

• 1 teaspoon vanilla extract

• 2 egg whites

• 1 teaspoon of cream of tartar

• 120 grams caster sugar

• 60 grams golden syrup

Recipe:

For the cake:

1. Pre-heat your oven to 180°C.

2. Place 14 ice cream cones in a cupcake tin.

3. Cream your butter and sugar together for 2 minutes until light and fluffy.

4. Add in your eggs and egg yolks, one at a time mixing for 30 seconds in between each one.

5. Sift in your salt, baking powder and self-raising flour and mix really gently until all is combined.

6. Add in your milk and mix again.

7. Put your mixture into your ice-cream cones being careful to put the batter in the cup and not on the edges or else the batter on the edges will burn. Fill the ice-cream cone up to 3/4 of its height.

8. Bake in the oven for 12-16 minutes.

9. Once a skewer has come out clean once poked inside, the cupcakes are ready so take them out of the oven to cool.

For the icing:

1. Put the sugar and the golden syrup into a sauce pan and melt the sugar on low heat

2. Start whisking your egg whites in a really clean bowl or else you will have difficulty making the egg whites froth up (I really recommend you use a stand mixer for this part as it really comes of use when you are going to add the syrup).

3. Once the egg whites and frothy, add your cream of tartar and whisk until stiff peaks .

4. Once the sugar is completely dissolved with the golden syrup, pour it into the egg whites, with the stand-mixer on low speed in a thin but steady stream until all of the syrup is in the egg whites.

5. Your egg whites might turn golden in color, don't worry this is normal just keep mixing and once the egg whites cool down, the mixture will turn white in color.

6. Mix for about 5-10 minutes until really glossy, white and super stiff.

7. Put your icing in a piping bag fixed with a star nozzle and pipe your icing onto your cooled cupcakes so that it looks like an ice-cream.

8. Add sprinkles and a flake to top and your ice cream-cone cupcakes are ready to serve.