Icecream Cupcakes

Surprisingly simple, these make for a great party trick

Decorate with mini-Flake pieces, or hundreds and thousands. For colour, split frosting in half, and add pink food colouring or cocoa.

Nadia French - Super Food Ideas, September 2011, Page 84
Preparation time
3 hours
Makes
24
Category
Baking
Tags
baking, cupcakes, dessert, ice-cream, vegetarian
1/2 cup
cocoa powder
125mL
boiling water
375g
butter
1 1/4 cups
caster sugar
2 tsp
vanilla extract
3
eggs
1 cup
self-raising flour
1/4 cup
plain flour
24
flat-based ice cream cones
2 Tbsp
milk
  1. Preheat oven to 180°C (350°F).
  2. Sift cocoa powder into a bowl. Gradually add boiling water, stirring to form a paste. Set aside.
  3. Beat 125g butter, sugar, and half of vanilla extract in a bowl for 1-2 minutes, or until pale. Add eggs one at a time, beating well after each addition.
  4. Fold flour and cocoa paste into mixture, alternating, until well-combined.
  5. Using a skewer, poke small holes in the base of the ice cream cones. Fill each 2/3 full of cake mixture, then stand on an oven tray.
  6. Bake for 15 minutes, or until a skewer inserted comes out clean. Cool.
  7. Using an electric mixer, beat remaining butter until pale and fluffy (about 5 minutes). Add vanilla, then icing sugar and milk in batches, beating well between additions.
  8. Spoon frosting into a large piping bag, with a 1.5cm fluted nozzle. Pipe frosting on each cone, to resemble soft serve.