Ice-creams that won’t melt!
These cupcakes are really fun to make and you can let your imagination run wild with the toppings! Raspberry ripple, mint choc chip, or everyone’s favourite the ’99 flake! Let the children join in and remember…the more sprinkles the better!
For making about 24 Ice-cream Cupcakes you’ll need:
For the cupcake base:
100g/4oz butter, soft
100g/4oz caster sugar
100g/4oz self-raising flour
2 large free range eggs
1 teaspoon vanilla extract (…the best you can find!)
24 flat bottomed ice-cream cones (the big supermarkets sell them)
For the swirly butter ‘ice-cream’ icing:
110g butter
500g icing sugar, sieved
30ml semi skimmed milk
Variations:
Vanilla icing - add 1 teaspoon vanilla extract
Mint icing – add a few drops of peppermint extract and green food colouring
Raspberry ripple icing - add 1 teaspoon vanilla extract and red food colouring
Decorations:
Any thing you like! Why not try sugar sprinkles, tiny chocolate buttons or chocolate flakes.
Method
Start by pre-heating your oven to 180 degrees/gas mark 4
Then make your cupcake sponge bases. Place the butter and caster sugar in a bowl and using an electric whisk (or a wooden spoon if you are feeling energetic!) beat together until it looks pale in colour and fluffy in texture. Add the eggs one at a time, then the flour and vanilla extract. Mix until it is all combined.
Stand your flat bottomed ice-cream cones into the holes of a bin tin and divide the cake mix evenly between them. Bake for 15-17 minutes, when they look golden brown and are springy to touch…they’re ready! Remove the tin from the oven and let them cool completely.
While they are cooling you can make up your ‘ice-cream icing’. Put all of the ingredients into a bowl and whisk until fluffy. If you’d like to try lots of different flavours, separate the mix into 3 bowls. Mix vanilla into one, peppermint extract and green food colouring into another and vanilla and red food colouring into the third. Try not to mix this one up too much as you need to make that ‘ripple’ effect.
Spoon your first topping into an icing bag and use a large star piping nozzle to make beautiful swirling ‘ice-cream’, fill a third of the cones. If you don’t have piping equipment, just spoon it in. Wash the bag and nozzle and repeat with you next topping. Wash again before applying the third topping and then decorate.
Find a nice shaded spot in the garden, spread out your picnic blanket and enjoy! You’ll need to eat them quickly as they will dry out quicker than a normal cupcake.
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