Ice Cream Cupcakes!
Ingredients
Ingredients
For the recipe Ice Cream Cupcakes!
For the cake:
| serving | Wafer Ice Cream Cones (flat-bottomed wafer ice cream cones) |
| 100 g | Unsalted butter (At room temperature) |
| about 12 ml | Dr. Oetker Madagascan Vanilla Extract (2 tsp) |
| 10 g | Dr. Oetker Baking Powder (2 tsp) |
| 200 ml | Milk |
| 200 g | Caster Sugar |
| 190 g | Plain Flour |
| about 2 | Medium Eggs |
To decorate:
| Dr. Oetker Chocolate Easy Swirl Cupcake Icing | |
| Dr. Oetker Vanilla Easy Swirl Cupcake Icing | |
| Dr. Oetker Milk Chocolate Chips | |
| Dr. Oetker Hundreds and Thousands | |
| Dr. Oetker Sugar Strands | |
| Dr. Oetker Neon Sugar | |
| about 30 g | Glacé Cherries (Approx 6 – 12 Glacé cherries) |
preparation
Preparation
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Wrap the bottom of each wafer cone with a bit of tin foil; this will prevent them from getting too dark.
Place one cone into each cup in the muffin tin.
Cream the sugar and butter until pale and fluffy. Beat in eggs, one at a time, until combined. Stir in the vanilla extract.
Combine the flour and the baking powder in a small bowl. Beat this, alternating with the milk, into the butter mixture.
Divide the batter between the ice cream cones. Bake for 35-40 minutes until a skewer inserted into the centre comes out clean.
Leave the cakes to cool.
Decorate the top of each with Dr Oetker Chocolate or Vanilla Easy Swirl Cupcake Icing to resemble ice cream cones.
Sprinkle over Dr Oetker Chocolate Chips or Hundreds & Thousands. Add a glacé cherry to the top of each.
Sprinkle over Dr Oetker Chocolate Chips or Hundreds & Thousands. Add a glacé cherry to the top of each.
Nutritional Information for the recipe Ice Cream Cupcakes!
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
1934
kJ
462 kcal |
1499
kJ
358 kcal |
| Fat | 15.80 g | 12.25 g |
| Carbohydrate | 75.52 g | 58.54 g |
| Protein | 4.25 g | 3.30 g |
