Instructions

Preheat oven to 175C.
Line a 24-cup mini muffin tin with paper baking cases.
Combine the cupcake ingredients in a large bowl. Beat with an electric whisk for 2-3 minutes until smooth and pale.
Spoon the batter into the cases.
Bake for 20 minutes.
Cool in tin for 5 minutes, then place on a wire rack to cool.
Peel off the baking cases and place the cupcakes inside the ice-cream cones.
Icing: Beat the sugar, butter, and salt using an electric whisk.
Add the cream and vanilla, and beat until smooth.
Pipe the mixture in a swirl on top of the cupcakes.
Shake some sprinkles on top.