Honey Ice Cream Cone Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
24 mini flat bottomed ice cream cones

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale (about 2-3 minutes). Place 24 mini ice cream cones in a mini muffin pan. Spoon batter into the cones and fill about 2/3 to 3/4 full. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

for the frosting:
1 1/2 cup icing sugar, sifted
1/4 cup butter, softened
1/2 cup heavy cream
1 tsp. vanilla extract
1/3 cup honey
2 tbsp. multi colored non-pareils sprinkles

2. Beat the icing sugar and butter with an electric mixer and a medium bowl. Add the cream, vanilla and honey and beat again until smooth. Using a piping bag fitted with a large open star tip, pipe a large soft serve style swirl on top of each cupcake. Sprinkle the top of each cupcake with some non-pareils.

Makes approximately 24 mini cupcakes