Never mind the weather, here is some indoor baking fun - making cupcakes inside ice cream cones.
Makes 21
For the cupcakes:
250g unsalted butter, softened
250g caster sugar
5 medium eggs
250g self raising flour
2 tsp vanilla extract
21 flat-bottomed ice cream cones
For the topping:
250g unsalted butter, softened
500g icing sugar
3-4 tbps water
2 tsp vanilla extract
To decorate:
7 flake chocolate bars, each cut into 3
Preheat the oven to 160 degrees C and put the ice cream cones into
cupcake tins. You might need to make them little foil collars to stop them
falling over during baking.
Make sure to buy the flat-bottomed cones – these Askeys
cones are on sale in most supermarkets.
Cream the butter and sugar together until light and fluffy, then add
the vanilla extract and the eggs one by one. Fold in the flour gently.
Fill each ice cream cone about halfway up – you can either spoon in
the mix with a teaspoon or put the mix in a piping bag and pipe it into the
cones. Bake for 20-22 minutes until golden brown, then allow to cool on a wire
rack. The cupcake will have baked the length of the cone. The ice cream cone doesn't burn or leak or go greasy. For reasons I can't explain it just acts like a cupcake case.
Make the frosting by beating all the ingredients together with an
electric whisk until light and fluffy. You can either add a ball of frosting
with an ice cream scoop, or pipe a Mr Whippy effect using a large closed star
nozzle like this.
Finish off the cupcakes by pushing a third of a flake chocolate bar
into the frosting and adding sprinkles if you’re that way inclined. Enjoy!
