Upside Down Ice Cream Cone Cupcakes

Upside Down Ice Cream Cupcakes

These Upside Down Ice Cream Cone Cupcakes would make a lovely summer party treat. Kids will love the upside cones, and in our experience, children love baking (or at least helping with baking!).

Sign up for our free Newsletter stuffed full of ideas, competitions and offers. PS Did we mention it’s free?

Prep Time: 50 minutes (plus cooking and setting)
Cooking Time: 25 minutes
Makes: 12


  • 12 Dr. Oetker Muffin Cases
  • 125g (4½ oz) baking margarine, softened
  • 125g (4½ oz) caster sugar
  • 7.5ml (1½ tsp) Dr. Oetker Madagascan Vanilla Extract
  • 2 large eggs, beaten
  • 175g (6oz) plain flour
  • 2 sachets / 10g (2 tsp) Dr. Oetker Baking Powder
  • Dr. Oetker Hot Pink Gel Food Colour

To decorate:

  • 12 wafer ice cream cones
  • 50g (2oz) Dr. Oetker Fine Cooks’ White Chocolate
  • 1 jar Dr. Oetker Hundreds and Thousands Sprinkles
  • 1 can Dr. Oetker Vanilla Easy Swirl
  • 1 can Dr. Oetker Pink Easy Swirl
  • 100g (3½ oz) Mini marshmallows


  1. Preheat the oven to 180°C (160°C fan assisted oven, 350°F, gas mark 4). Put 12 Muffin Cases in a cupcake or muffin tin.
  2. Put the margarine in a mixing bowl, add the caster sugar, eggs and Vanilla Extract. Sift the flour and Baking Powder on top and using an electric whisk on a low speed, gently blend the ingredients together. Increase the mixer speed and whisk for a few more seconds until thick and well mixed.
  3. Spoon half the mixture into 6 of the Muffin Cases. Squeeze half the tube of Pink Food Colour Gel into the remaining mixture and then mix well. Divide the pink mixture between the remaining Muffin Cases. Smooth the tops and bake in the oven for about 20 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.
  4. To decorate, carefully trim the top from each cone using a serrated knife to make mini cone shapes approx. 9cm tall. Break up the White Chocolate into a small heatproof bowl and place on the top of a small saucepan of barely simmering water to melt. Remove from the water and cool for 5 minutes.
  5. Tip the Sprinkles into a small bowl. Working on one cone at a time, carefully dip the top edge in melted chocolate and gently tap the cone against the side of the bowl to remove the excess chocolate. Dip the cone in Sprinkles and then place, dipped-side down, on a board lined with baking parchment. Continue to decorate the remaining cones. Leave the cones in a cool place until set.
  6. When ready to serve your cupcakes, following the instructions on the can of Vanilla Easy Swirl, and using the star nozzle, starting in the centre of a plain vanilla cupcake, pipe a continuous spiral of Easy Swirl over the top of the cake to cover it completely; sprinkle with a few Sprinkles. Using the same technique, cover the tops of the pink cupcakes using Pink Easy Swirl, and decorate with Sprinkles.
  7. For the cones, pack the centre of each cone with mini marshmallows. Holding each cone upright, carefully pipe a generous swirl of Easy Ice on to the cone to make a swirl. Decorate with a few sprinkles and then pop upside down on top of a cup cake so that is resembles a dropped ice cream cone. When you have decorated all the cones, your cupcakes are ready to serve and enjoy!

Dr. Oetker Baking is calling on non-bakers and self-confessed kitchen disasters to take the Dr. Oetker Faker to Baker challenge. By following easy weekly video tutorials on Dr. Oetker Baking’s Facebook page, participants can learn to bake like a pro in five weeks. To enter the challenge, follow the tutorial and post a photo of your tasty creation, using the hashtag #FakerToBaker on the Dr. Oetker Baking Facebook page. Five weekly winners will receive a Dr. Oetker Baking Hamper filled to the brim with baking goods. The public will then vote on these photos to crown the Ultimate Faker to Baker, who will receive their very own KitchenAid. 

Over to you now. Have you made these Upside Down Ice Cream Cupcakes? Tell us how you got on in the comments below. 

Leave a Reply