Frosted berry muffin cones

By Drum Digital
04 January 2014

Serves: 12

Preparation time: 10 min

Cooking time: 20 min


750 ml (3 c) flour

15 ml (1 T) baking powder

2,5 ml (½ t) baking soda

a pinch of salt

125 ml (½ c) butter, softened

250 ml (1 c) sugar

2 large eggs

zest of 1 lemon

375 ml (1½ c) plain yoghurt

15 ml (1 T) flour

375 ml (1½ c) frozen berries, defrosted

12 ice-cream cones


2 egg whites

15 ml (1 T) lemon juice

500 ml (2 c) icing sugar

pink food colouring


  1. Preheat the oven to 180°C. Mix together all the dry ingredients.
  2. In a bowl mix together the butter and sugar until pale and smooth. Add eggs to the mixture, then the lemon zest.
  3. Mix together the dry ingredients and butter mixture. Mix in the yoghurt until smooth, but be careful not to overmix. Sprinkle flour over the drained berries and fold into the mixture.
  4. Place 12 ice-cream cones in a muffin pan. Distribute the dough equally among the cones.
  5. Place in the oven and bake for 20 minutes, then carefully remove from the pan.


  1. Whisk the egg whites and lemon juice together until stiff peaks form. Sift the icing sugar over and beat until stiff. Halve the mixture into two bowls and colour one with pink food colouring.
  2. Spoon into a piping bag and pipe onto the cooled muffins

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