Ice-cream Cupcakes

Summer is now nearly over -- wait did it even happen?! To be honest it has been REALLY hot over the past couple of days hasn't it? I really want it to be autumn already though. I can't wait for all the autumn leaves, big cosy jumpers, scarves and cold nights drinking big mugs of hot chocolate. To make the most of what is left of summer, I thought I'd make the most summery thing I could think of to bake - ice-cream cupcakes. Not only do these look so cute, but they taste super delicious too! As well as being tasty, the cupcakes look really cute; they would be adorable for both picnics and summer parties. I chose to recreate a traditional ice-cream with the sweet vanilla flavours, multi-coloured sprinkles and chocolate flake, but you can base yours on whatever ice-cream you like. Your cake mix could be rum and raisin, chocolate, strawberry or your favourite flavour of ice-cream. Your icing could be refreshing mint, coffee or a swirling combination of different flavours. You could sprinkle the tops with unicorn glitter, pick 'n' mix, sprinkles or marshmallows (wishing I put glitter on mine now). The recipe is really easy to follow. It's a basic cupcake recipe I've always used and the only difference is that the cakes are baked in ice-cream cones, not cupcake cases! 








1. Pre-heat oven to 160°C and place 12 ice-cream cones onto a large baking tray ready to use for later.
2. Add 4 oz of margarine to a mixing bowl with 4 oz of sugar and mix until a smooth consistency is formed.
3. Next, crack in both eggs and pour in the flour. Gently bind the two together.
4. To make your cupcakes taste more like ice-cream, add 1 tbsp of vanilla extract and stir into the cake mixture. 
5. Evenly distribute the cake mix between the twelve cones (approx 2/3 full).
6. Bake at 160°C for 20-25 mins or when cooked through.
7. Leave to cool for 10 mins. Fill the inside of the cupcake with chocolate or strawberry sauce. I used the Dr Oetker surprise inside cupcake centre in chocolate which made this part super easy.
8. Once the cupcakes are completely cooled it's time to start making the icing. Stir together 5 oz butter and 10 oz of icing sugar until the colour is much lighter in colour and smooth in texture.
9. Pour all of your icing into a piping bag with the star nozzle attached. Following from that, ice the cupcakes in a clockwise direction to create the whipped ice-cream shape. 
10. Lastly, it's time to decorate! Cut each flake into 3 even pieces. Sprinkle a generous amount of hundreds and thousands onto the icing and top it all off with a chocolate flake. Yum!



Will you have a go at baking these ice-cream cupcakes?

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