Ice Cream Cone Cupcakes

• 24 flat-based ice cream cones
• 125g MeadowLea margarine spread
• ¾ cup CSR Caster Sugar
• 2 cups White Wings Self Raising Flour
• 2 eggs
• 2 tsp vanilla extract

Icing:

• 300g MeadowLea margarine spread
• 300g CSR Soft Icing Sugar Mixture, sifted
• 2 tsp vanilla extract

To decorate:

• 1 packet Hundred and Thousands
• 6 Flake chocolate bars, 3.5cm lengths

1. Preheat oven to 180°C. Place ice cream cones into a 24 hole mini muffin pan.
2. Place MeadowLea spread, milk, sugar, flour, eggs and vanilla into a bowl. Beat with an electric mixer on low speed for 30 seconds, then increase speed and beat on medium-high speed for 3 minutes longer.
3. Divide mixture between ice cream cones (each about ¾ full). Bake 25 minutes or until cooked. Remove from oven and allow to cool. Trim cake, if necessary, to sit flush to the height of the cone.
4. Place MeadowLea, icing sugar mixture and vanilla in a bowl. Beat with an electric mixer on a low speed for 30 seconds, then increase speed and beat on medium-high speed for 3 minutes longer.
5. Place icing into a piping bag fitted with a large star nozzle and pipe icing onto cones (alternatively, simply pile icing onto cones). Sprinkle with hundreds and thousands and decorate with a piece of Flake chocolate. Ice cream cone cupcakes are best eaten within a few hours of being made.