Mini ice cream cupcakes

Ingredients for 16 servings:

• 16 waffles (mini ice cream cones)
• 200 g sweets, jelly beans and berries, etc.
• 16 muffins, mini
• ½ Port. Cream, American buttercream from the DB
• Food coloring, blue, red, green

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Surprise cupcakes, ice cream cone cupcakes

Fill the mini ice cream cones (Baileys cups) with candy. I always use about 1 berry and 5 jelly beans per cup. Then place the mini muffins on the cup, press down gently, and perhaps lightly spread the edges with buttercream first. Divide the remaining buttercream into 3 portions and color them with the food coloring. It’s best to use a paste here, as liquid food coloring changes the consistency of the buttercream! Now spread the cream over the muffins. You can choose between an “ice cream ball” or “soft serve” look. Of course, this also works with regular large soft serve cones: however, you would then have to bake/buy regular muffins in addition to the mini muffins and, of course, use more candy for the filling. Then place the muffins upside down in the cup, then “glue” a mini muffin with cream on top and decorate it: soft serve look.