June 22, 2016

Amazing Ice Cream Cupcakes

Aren’t these Ice Cream cup cakes brilliant? Such a cool idea for a kids party, and so much easier to make then you think. No messing with cake cases, you simply bake the cakes in the cone then the whole thing is just gobbled up!

Discovered over on La Receta De La Felicidad, the most importantly thing to remember when shopping for ingredients for this recipe is to make sure you get the mini half cones with the flat bottoms or they won't be able to stand up in the oven. And yes, I know what you’re thinking… doesn't the cone burn in the oven? Amazingly no, with the moisture of the wet cake mix the heat just makes them a little crisper making them all the more delicious!

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AMAZING ICE CREAM CUP CAKES

Preparation: 15 minutes

Cooking: 20 min

Servings: 12

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INGREDIENTS:

For the cupcakes:

250 g of butter at room temperature

Sugar 250g

4 eggs

1 teaspoon baking powder 

1 pinch of salt

250g flour

12 based ice cream cones

For the icing:

500 ml whipping cream

250g of chocolate

Sugar 100g

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INSTRUCTIONS:

Start by preheating the oven to 180 °C, and placing 12 cones on a cookie sheet lined with baking paper.

Put the butter and sugar in a large bowl and beat until well mixed.

Add the eggs one at a time while still mixing, do not add the next egg until the previous one is mixed in well. 

Next add the flour, baking powder and salt, mix well to combine.

Distribute the mixture between the cupcakes - using a pastry or icing bag will make for an easier and neater job - the cones should be approx 3/4’s full, bake for 20 mins.

Once cooked take the ice cream cupcakes from oven, and let cool on a rack. They can be kept overnight in an airtight container if needed.

To prepare the cream topping boil the cream and sugar in a pan. When it boils, remove from the heat and add the chopped chocolate.

Let it stand for a few minutes and then stir until completely melted. The cream needs to be left to completely cool in the fridge, you can leave it in the fridge overnight until the next day stored in an airtight container. 

Once completely cooled or the next day, with an electric mixer beat the chocolate cream topping at maximum speed. 

Place the topping in an icing bag with a large curly mouthpiece, then with circular movements distribute it on top of the cakes. 

For a finishing touch sprinkle on some frosting or hundreds and thousands then place back in the fridge until ready to eat.

 

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