Ice Cream Cone Cupcakes Recipe
New research has shown that the cupcake beats the Victoria sponge when it comes to the most loved cake.
In celebration of the mighty cupcake, Whitworths have given us this delicious, and fun, recipe for you to try at home.
It’s perfect for the summer and a really easy way to impress your family and friends!
Ice Cream Cone Cupcakes
Ingredients:
Whitworths fine caster sugar
200g unsalted butter, softened
4 large eggs
200g self-raising flour
1 tsp baking powder
12-15 flat-bottomed ice cream cups
120g butter softened
225g Whitworths superfine icing sugar
1-2 tbsp milk
½ tsp vanilla extract
Chocolate flake bars
Sprinkles
Strawberry sauce
Method:
Preheat the oven to 180°C/ Gas Mark 4.
Place the butter and Whitworths fine caster sugar in a large mixing bowl. Using an electric whisk or wooden spoon, beat the butter and Whitworths fine caster sugar together until the mixture is very pale in colour and fluffy.
Gradually beat the eggs into the creamed mixture, one at a time, until well combined. Sift the flour and baking powder into the bowl and using a large metal spoon, fold in lightly until no traces of flour remain.
Sit the ice cream cups on a baking tray and divide the mixture evenly.
Bake in the oven for 12-15 minutes, or until risen and golden, or until a skewer inserted into the centre of the cake comes out clean. Transfer to a cooling rack.
Buttercream –
Beat the butter in a large bowl until soft using either an electric hand whisk, or a wooden spoon. Add half the Whitworths superfine icing sugar and beat until smooth.
Add the remaining Whitworths superfine icing sugar and one tablespoon of the milk and beat the mixture until smooth. Add additional milk if necessary to loosen the mixture. Finally, add the vanilla extract and continue to beat until fully combined.
Using a flower nozzle, fill a piping bag with the buttercream and pipe over the cooled cakes to resemble soft-whip ice cream.
Decorate and serve.
Tagged in Baking Recipes Ice Cream Food & Drink