I'm very excited to share these scrumptious cupcakes!
I have to confess I was a bit worried before I started baking because I wondered how on earth the wafer cones were going to survive the oven!
Added to this I also had my nieces visiting who were more than a little excited to learn their workaholic Auntie had taken up cupcake baking! So if these much promised delights turned out to be a disaster I was going to have egg on my face!
No worries! I'm happy to say they were a success... hurrah hurrah!
Working almost 24/7 running a business I do have this sense of guilt that I shouldn't be indulging myself, but have to say creating cupcakes is soooooo much fun! By the time I'm arranging them on the table I'm starting to behave like a over-hyped child in a sweet shop! I couldn't recommend it more!!
It's also a relief that they look wonderful and taste delicious! The thought that I'm going to put on a lot of weight is hurled to the back of my mind!
So here we go with the recipe...
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{ ice
cream cone cupcakes recipe }
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Makes 10
Cupcakes
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Ingredients { for the
cupcakes }
125g (4½oz) unsalted butter
125g
(4½oz) caster sugar
2
large eggs (beaten)
1
TSP vanilla extract
125g
(4½oz) plain flour
1½
tsp baking powder
2
TBSP MILK (room temperature)
10
wafer cones (flat bottomed)
10
chocolate flakes
Instructions
1. Preheat oven
to 180°C/Gas Mark 4 and place each wafer cone into your muffin tin
2. Cream
together the sugar and the butter in a mixing bowl until light and fluffy
3.
Beat eggs and add gradually (so not to curdle) to the creamed mixture – stir in
the vanilla extract
4. Add the sifted flour and baking power by folding into the mixture. When all incorporated add the milk and stir until nice and smooth. 5. Spoon the mixture into each wafer cone and place your tray into the centre of the oven. bake for 20-25 minutes 6. after taking your cones out of the oven leave in the muffin tin for about 10 minutes to cook before turning out on to a wire rack to cool further.
Ingredients { for the
buttercream }
250g (9oz) unsalted butter
500g (1lb 1oz)
icing sugar (sifted)
1 tsp vanilla
extract
Instructions
1. cream the butter gradually folding in the icing sugar
2. when all is incorporated add the vanilla
extract and mix well with an electric mixer for 1-2 minutes until pale and
fluffy
3. Use a star shaped nozzle for your piping
bag and pipe high generous swirls on top of each cupcake – insert your
chocolate flake
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tips: make sure all your cones are intact! if any have a crack or split near the top the cone will just break down in the oven and it will look a sorry mess!
fill your cones to the top so they raise
above the level giving more height to your “ice cream”.
if you are buying cadburys chocolate flakes you
can cut them in half and and slice down the middle to halve again so that you
get four flakes from one bar
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