Summer inspired Ice Cream Cupcakes
Electric or hand whisk
Mixing Bowl
Muffin Tray
Weighing Scales
Measuring Spoons
Piping bag
Large star Nozzle
Spatula
Ingredients:
12 Ice cream Cones
3 Eggs
170g of Self Raising Flour
170g of Golden Caster Sugar
170g of Butter (Unsalted)
1 Tsp of Vanilla Extract
8 Chocolate Chips for each Ice Cream Cone
For the Icing:
500g of Icing Sugar
12 Ice cream Cones
3 Eggs
170g of Self Raising Flour
170g of Golden Caster Sugar
170g of Butter (Unsalted)
1 Tsp of Vanilla Extract
8 Chocolate Chips for each Ice Cream Cone
250g of Butter (unsalted)
½ tsp of Vanilla Extract
Sprinkle decorations
12 Chocolate flakes
Method:
1. Preheat the oven to 180°C (gas mark 4, fan 160°C). Place the Ice cream cones into the muffin tray and place the 8 chocolate chips into the bottom of the cone to weight it down.
2. Mix together the sugar and butter until pale and fluffy. Add one egg at a time and beat well. Fold in the flour and the vanilla extract until mixed well.
3. Place a large spoonful of the mix into each cone BUT do not fill to the top. Bake for 20 minutes or until the cakes are golden and bounce back when pressed.
4. Leave to cool. Meanwhile, make the buttercream icing by mixing the icing sugar, vanilla extract and the butter together until smooth.
5. Place a large star nozzle at the end of the piping bag then add the buttercream into a piping bag and swirl over the cakes.
6. Place the flake into the buttercream and sprinkle with sprinkles.
Tips
½ tsp of Vanilla Extract
Sprinkle decorations
12 Chocolate flakes
Method:
1. Preheat the oven to 180°C (gas mark 4, fan 160°C). Place the Ice cream cones into the muffin tray and place the 8 chocolate chips into the bottom of the cone to weight it down.
2. Mix together the sugar and butter until pale and fluffy. Add one egg at a time and beat well. Fold in the flour and the vanilla extract until mixed well.
3. Place a large spoonful of the mix into each cone BUT do not fill to the top. Bake for 20 minutes or until the cakes are golden and bounce back when pressed.
4. Leave to cool. Meanwhile, make the buttercream icing by mixing the icing sugar, vanilla extract and the butter together until smooth.
5. Place a large star nozzle at the end of the piping bag then add the buttercream into a piping bag and swirl over the cakes.
6. Place the flake into the buttercream and sprinkle with sprinkles.
Tips
You don't just have to use vanilla extract you can switch it up by changing the flavour maybe strawberry, caramel or even swap the mix for chocolate cake.
You could also add sprinkles into the cake mix.
Why not add food colouring into your buttercream.
Mistakes
First time I attempted to make Ice Cream Cupcakes I over filled them and they ended up with the mix all down the side and a soggy cone.
Mistakes
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