Tuesday, 19 March 2013

Ice-Cream Cone Cupcakes

Anyone who knows me, knows I absolutely adore cupcakes. My apartments is littered with cupcake paraphernalia from tea-towels  to teapots, cushions to magnets and everything in between. I love making cupcakes, enjoy decorating them and love to surprise people with exciting and interesting flavour combinations. The hilarious thing about it all is I don't actually love eating cupcakes. I love how they look, I love how people react to them when I make them, but in the grand scheme of things, they don't really float my boat. This morning I was pondering an alternative and interesting way of displaying cupcakes and considered some of my favourite flavours in dessert and this is what I came up with. These incredibly inviting ice-cream cone cupcakes filled with raspberry cupcake and topped with a rich and indulgent white chocolate frosting. This recipe has made me reconsider my position on my love of cupcakes and that truly is saying something. 

Raspberry Cupcakes 
with White Chocolate Frosting

Raspberry Cupcakes
120g self raising flour
140g caster sugar
Pinch of salt
40g of butter (at room temperature)
120ml whole milk
1 egg
1/4 teaspoon of vanilla extract
80g raspberries
8 flat bottomed ice-cream cones

White Chocolate Frosting
100g white chocolate
6 tbsp cream
65g butter (at room temperature)
30ml milk
250g icing sugar

For the cupcakes
1. Preheat the oven to 170°C.  Put the flour, sugar, salt, and butter in a mixer and beat on slow       speed until everything is combined.
2. Whisk the milk, vanilla extract and egg together and add to the flour mixture. Next add the      
    raspberries and mix for a couple of minutes until the batter is smooth but do not over mix. 
3. Spoon the mixture into the flat bottomed ice-cream cone cases until two-thirds full and bake 
    in a muffin or cupcake tray in the preheated oven for 20-25 minutes, or until the cake 
    bounces back when touched.
4. When the cupcakes are cold, spoon the white chocolate, vanilla frosting on top using a 
    piping bag fitted with a medium sized star nozzle.

For the frosting
1. Beat the butter, milk and half the icing sugar together until well combined. Gradually add the       remaining icing sugar and mix using a hand mixer on high speed for a smooth creamy 
    consistency is achieved. 
2. Melt the white chocolate in a heatproof bowl set over a pan of hot water. Once the chocolate 
    is melted remove from heat and allow to cool slightly. Then add the buttercream mixture 
    along with the cream and mix well. 
3. Place in the fridge for 10 minutes before placing in a piping bag and decorating the tops of 
    the ice-cream cones.

E-D's Notes
- There are so many fantastically creative options for decorating these pretty ice-cream cones 
  further. Why not add a flake for the authentic '99' look, or add some colourful sprinkles on top.
- I stuck with the traditional white tops for my white chocolate icing but feel free to get a little 
  crazy with food colouring.
- Likewise with the cupcake mixture, if you want your cake mixture to look really dramatic when 
  the cone is cut, add a little red food colouring to enhance the colour.

1 comment:

  1. These went over a treat in Dromsally. Had them described to me in detail ;) Well done x


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