Ice Cream Cupcake Cones, the perfect summer holiday bake!
I am delighted to blog swap with Lauren this week. I love to bake and share and this recipe is a really simple and effective one to follow. My blog can be found here.
I make cupcakes almost every week and am often asked how I do the variety of buttercream swirls on top, with many people feeling they are too difficult to try. To be honest I usually check out video tutorials online and practice makes perfect along with a nice smooth buttercream. However it isn’t essential to be able to pipe to get a fabulously effective cupcake.
These ice cream cupcake cones are the ideal summer holiday project to make with the kids. They have a madeira sponge filling which uses the classic crack to get the ice cream scoop look.
175g/6oz butter, at room temperature
175g/6oz caster sugar
250g/9oz self-raising flour
2-3 tbsp milk
1 tsp natural orange flavouring or zest of an orange
12 flat bottomed ice cream cones
150g white chocolate
12 mini ice cream flakes
hundreds and thousands/ sprinkles
Preheat the oven to 175C
Stand the ice cream cones in a muffin tin
Cream together the butter and sugar until its light and fluffy.
I do this in a stand mixer but you can use a hand mixer or even good old elbow grease and a wooden spoon but it is essential to keep beating until you get to a nice light colour with the mixture.
When you first start to mix it is yellow and grainy
When it is ready the grainy texture is much less and the mixture is much paler.
Next add the eggs one at a time, it’s a good idea to break the egg into a small container first so you can rescue any little pieces of shell that might get into it.
Beat well between each addition until the egg mixture is thoroughly incorporated .
Add the flour and fold in gently by hand.
Finally add the milk and orange flavour or zest.
I tried out a new natural flavouring from Blends Ltd http://www.blendsltd.co.uk/ which they kindly sent me to test and was very happy with the natural flavour and smell.
The milk is essential to get a dropping consistency in the batter which helps give madeira its classic crack.
Finally fill the ice cream cones about 2/3rd full, be brave as you want the mixture to rise above the top of the cone and if it bubbles over a little all the better to make it look like a dribbly ice cream. I piped mine into the cones using a disposable bag snipped at the end to make sure I got the mixture right to the bottom and didn’t get too much on the top of the cone.
Bake for 20-25 mins – they are ready when the top is a nice golden brown and feel spongy to the touch. You can test further by inserting a cocktail stick into a cake and if it is clean when it comes out its ready.
Leave to completely cool before you decorate.
Melt the white chocolate either in a bowl over a pan of hot water or in short bursts in the microwave. Keep stirring and leave to cool until the chocolate coats the back of a spoon.
Dip each cake top into the chocolate and swirl until it coats all of the cake.
Top with the hundreds and thousands
make a small cross cut into the to of the cake to push the flake into
add any other toppings you fancy and leave to set.