For the recipe Ice Cream Cupcakes
|165 g||Caster Sugar|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|165 g||Self-Raising Flour|
|12||Ice-cream Cup cones|
|400 g||Dr. Oetker Vanilla Buttercream Style Icing|
|Dr. Oetker Bright and Bold 4-Cell|
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.
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!
|Per Serving||Per 100 g / ml|
|Fat||16.63 g||17.32 g|
|Carbohydrate||50.86 g||52.98 g|
|Protein||3.72 g||3.87 g|
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