Never Melt Ice Cream

© Rachel Armstrong

Supplies

20 small flat-based ice-cream cones (cupcakes)
1 1/2 tbsp (20g) margarine/butter
1/2 cup caster (superfine) sugar
1 tsp vanilla flavour
2 eggs
2 cup self-raising flour
1/2 cup milk
1 cup chocolate chips

Instructions

Beat margarine or butter, sugar and vanilla until combined.

Add eggs and beat until fluffy.

Fold in flour and milk alternately.

Stir in chocolate chips.

Stand cones on a baking try, distribute mix evenly (around 2 tbs. each).

Bake in a moderate oven – 350°F to 400°F or 175° to 200°) for about 20-25 minutes.

Author’s Note: The cones will not burn in the oven. Icing is optional.

Credit

Rachel Armstrong’s tutorial was taken with permission.