Ice-cream cone cupcakes

Ice-cream cone cupcakes

As it's National Cupcake Week, everyone is cooking up a storm, and to help those who may not be so adept in the kitchen, here's a simple recipe to make something really different. 

Baking company Whitworth's have come up with a recipe for cupcakes in an ice-cream cone, and to aid you in your baking, they've also launched a range of sugars, perfect for baking. There's no need for fuss either, as the Twist and Sprinkle sugar pot has a built-in sieve, and the other sugars in the range come in a resealable pouch, so you can cook something tasty, with less washing up!

Preparation time: 15 minutes
Cooking Time: 15 minutes
Makes: 12-15 servings

Ingredients:

  • 200g Whitworths for Baking Fine Caster Sugar
  • 200g unsalted butter, softened
  • 4 large eggs
  • 200g self-raising flour
  • 1 tsp baking powder
  • 12-15 flat-bottomed ice cream cups

To decorate:

  • Chocolate flake bars
  • Sprinkles
  • Strawberry sauce

For the buttercream:

  • 120g butter softened
  • 225g Whitworths for Baking Superfine Icing Sugar
  • 1-2 tbsp milk
  • ½ tsp vanilla extract

Tip: For chocolate buttercream, add 50g of cocoa powder and add a few extra drops of milk.

Method:

  1. Preheat the oven to 180°C/ Gas Mark 4.
  2. Place the butter and Whitworths for Baking Fine Caster Sugar in a large mixing bowl. Using an electric whisk or wooden spoon, beat the butter and Whitworths for Baking Fine Caster Sugar together until the mixture is very pale in colour and fluffy.
  3. Gradually beat the eggs into the creamed mixture, one at a time, until well combined. Sift the flour and baking powder into the bowl and using a large metal spoon, fold in lightly until no traces of flour remain.
  4. Sit the ice cream cups on a baking tray and divide the mixture evenly.
  5. Bake in the oven for 12-15 minutes, or until risen and golden, or until a skewer inserted into the centre of the cake comes out clean. Transfer to a cooling rack.

Buttercream method:

  1. Beat the butter in a large bowl until soft using either an electric hand whisk, or a wooden spoon. Add half the Whitworths for Baking Superfine Icing Sugar and beat until smooth.
  2. Add the remaining Whitworths for Baking Superfine Icing Sugar and one tablespoon of the milk and beat the mixture until smooth. Add additional milk if necessary to loosen the mixture. Finally, add the vanilla extract and continue to beat until fully combined.
  3. Using a flower nozzle, fill a piping bag with the buttercream and pipe over the cooled cakes to resemble soft-whip ice cream.
  4. Decorate and serve.

 

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