The only change I made was the addition of the toffee sauce:
110g unsalted butter, room temperature
110g caster sugar
110g self-raising flour
1tsp baking powder
1tsp vanilla essence
12 flat-based ice cream cones
3 or 4 Cadburys chocolate flakes
For the icing:
225g unsalted butter at room temperature
450g icing sugar
2tsp vanilla essence
Preheat the oven to 180°C/350°F/gas 4. Cut squares of tin foil and place them in the holes of a muffin tin. (I used a mini muffin tin which fitted them perfectly) Place the ice cream cone in each piece of foil and wrap the foil around the cone.
Cream the butter and sugar together until pale and fluffy. Beat in the eggs one, at a time. Sift the flour and baking powder together and add this a third at a time to the batter. Add the vanilla.
Divide the mixture evenly between the cones. Place in the centre of the oven and bake for about 20 mins. Place on a wire rack and leave to cool.
I used a straw to poke a hole through the middle down to the bottom of the cone, I then used a new syringe to fill the cavity with shop bought toffee sauce (the sort you would put on ice cream)
Make the icing. Beat the butter so that it is pale and creamy and add the icing sugar and the vanilla.
Using a piping bag with a star-shaped nozzle, pipe the icing onto the cupcakes. Sprinkle with hundreds and thousands and add a chocolate flake to each.
I’m thinking of experimenting with raspberry ripple and mint choc chip versions…