Wednesday, 21 March 2012

Ice Cream Cone Cupcakes

Cant't decide between an ice cream or a cupcake?   Have both!

These inventive cupcakes make the perfect summer treat and are bound to impress

Makes:  12
Prep time:  45 mins (including decorating)
Coking time:  25 mins
Total time:  1 hr 10 mins

Disposable piping bag
Large star nozzle

Nutritional information:
Guideline Daily Amount for 2,000 calories per day are:
70g fat, 20g saturated fat, 90g sugar, 6g salt.

To make it easier to fill the cornets, put the cake mixture into a disposable piping bag and snip off the end.  Then pipe the mixture evenly into each cornet.
  • 12 wafer cup cornets
  • 125g unsalted butter, softened
  • 125g caster sugar
  • 1 vanilla pod, cut in half and seeds reserved
  • 2 eggs
  • 125g self-raising fluor
  • 3 tbsp milk

To decorate:
  • 1 quantity buttercream  (see below)
  • multi-coloured sugar strands
  • 3 flake bars, each cut into 3 lengths

Method:  Preheat the oven to 190 degrees C / Gas Mark 5
  1. Stand the cornets in a 12-hole muffin tin - one in each muffin hole.
  2. Whisk the butter, sugar and vanilla seed together using an electric hand whisk or beat with a wooden spoon until pale and creamy.  Gradually whisk in the eggs until just combine.  Add the flour and milk and whisk again until combined and fluffy.
  3. Divide between the cornets and bake in the oven for 20-25 minutes until golden and risen.  Leave to cool in the tin for 5 minutes, then transfer to a wire rack to go cold.
  4. Put the buttercream into a piping bag with a large star nozzle.  Pipe a large swirl, just like a Mr Whippy, on to the top of each cupcake.
Scatter over the sugar strands and finish each with a piece of flake.

Piping an ice cream type swirl scalloped piping tip
  1. Twist the icing bag and grip between your thumb and index finger. Place 
    the other hand at the bottom of the bag and use this to guide the tip.
  2. Applying pressure with your hand at the top of the bag, pipe a star shape in the centre of the cupcake.
  3. Now, pipe round the star keeping an even pressure as you squeeze. Keep piping in a spiral until the star is completely covered. When you reach the end push down slightly and pull up quickly to finish.
  4. Decorate with sprinkles or sugar flowers.

Personal Message  (Try this Cupcake ice cream style swirl)
Step-by-step learn how to get a perfect ice cream style swirl on your cupcakes

Butter cream recipe:
When dissolving the sugar in the egg white, put your clean fingers into the mixture to feel whether all the sugar crystals have dissolved.

  • 3 large egg whites
  • 250g caster sugar
  • pinch of salt
  • few drops of vanilla extract
  • 300 g unsalted butter, softened

  1. Tip the egg whites into a bowl and add the sugar and salt.  Place the bowl over a pan of simmering water and stir until the sugar dissolves completely.
  2. Remove the bowl from the heat and whisk the mixture, preferably using a table-top mixer, until it becomes a thick meringue and whisk in the vanilla extract.
  3. Cut the butter into chunks and whisk it in - the mixture may collapse and go runny, but keep whisking it at full speed and it will combine together to give a fluffy buttercream.

To freeze: The buttercream can be frozen, in a sealed container, for up to 1 month. Allow it to defrost and come to room temperature, then re-beat it before using.
Recipe: Sue McMahon