Ice Cream Cupcakes
Over a year ago
2,221 views
Ingredients
- Vanilla/Chocolate Cupcakes
- 225g softened butter or margarine
- 225g caster sugar
- 225g self raising flour
- 1tsp baking powder
- 4 eggs
- 1tsp Vanilla Extract/essence
- 1tbsp coco powder
- 12 wafer cup cones
- 12 mini flakes
- Buttercream
- 115g unsalted butter or margarine
- 225g icing sugar
- few drops food colouring
- few drops flavouring of your choice
Accompaniment
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Description
A lovely recipe idea for a summer picnic or barbeque. Doesn't matter how hot the weather. These ice-creams won't melt!!
Method
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1
First pre-heat the oven to 175*C /350*F / Gas mark 4.
Next wrap a piece of tin foil tightly around the outside of each wafer cone and sit into a muffin pan.
Place all ingredients in a medium bowl and beat with electric whisk until smooth, light and fluffy.
Three quarter fill 6 of the cones with the vanilla cake mix then beat in the coco powder to the remaining mix.
Repeat by filling the remaining cones with the chocolate mix.
Bake for 12-15 minutes until firm to touch. Remove from oven and allow to cool.
Make the butter-cream by beating the butter and icing sugar together. Colour and flavour the icing to your preference.
Remove the tin foil from the cones then pipe the icing in swirls on top of the sponge to give the appearance of whipped ice-cream.
Decorate as you wish with chocolate flakes, chopped nuts or sprinkles and strawberry and chocolate sauce etc
Then sit back, relax and enjoy!!
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