Ice Cream Cupcakes
Ingredients
Ingredients
For the recipe Ice Cream Cupcakes
For the Cupcakes:
| 165 g | Margarine |
| 165 g | Caster Sugar |
| 3 | Medium Eggs |
| 5 ml | Dr. Oetker Madagascan Vanilla Extract (1 tsp) |
| 165 g | Self-Raising Flour |
| 12 | Ice-cream Cup cones |
For the Decoration:
| 400 g | Dr. Oetker Vanilla Buttercream Style Icing |
| Chocolate Flakes | |
| Dr. Oetker Bright and Bold 4-Cell |
preparation
Preparation
For the Cupcakes
Pre-heat oven to 180°C (160°C /Gas Mark 4). Place the ice cream cones into a cupcake tin – to hold them upright when baking.
Cream together the butter and sugar until light and fluffy.
Gradually beat in the eggs and Vanilla Extract, if the mixture starts to curdle, add a little flour.
Fold in the remaining flour with a metal spoon.
Divide the mixture into the ice-cream cones and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool on a cooling rack.
To Decorate
Once cooled place the Vanilla buttercream in a piping bag fitted with a star nozzle. Pipe a buttercream swirl onto the top of each ice-cream cupcake. Cut the flakes in half and place onto each cupcake and finally sprinkle with the Bright and Bold Sprinkles to finish!
Nutritional Information for the recipe Ice Cream Cupcakes
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
1537
kJ
367 kcal |
1599
kJ
382 kcal |
| Fat | 16.63 g | 17.32 g |
| Carbohydrate | 50.86 g | 52.98 g |
| Protein | 3.72 g | 3.87 g |