Summer Baking: Ice Cream Cone Cupcakes

Is it an ice cream? Is it a cupcake? It’s a celebration that The Great British Bake Off is back. That’s what it is.

Paul Hollywood’s steely stare is back and Mary Berry’s delightful way of saying ‘layers’ (watch out for it). Mel and Sue’s innuendos, union jack bunting, blue plasters and an entire batch of new contestants who will inevitably get teary over tarts. I can’t wait.

Most important of all though, you can’t watch an episode of the Bake Off without some kind of baked treat to hand. When I discovered that Martha from a few series back had teamed up with Waitrose, I was immediately lured in by the recipe cards showing off her incredible baked creations. And believe it or not, they aren’t thatย impossible to recreate at home.ย Hallelujah!ย 

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These ice cream cone cupcakes are simply an ice cream cone filled with fluffy vanilla sponge and a dollop of whipped meringue on top, complete with chocolate flake. One word against them – they aren’t that easy to actually eat. Prepare to have meringue on your nose.

YOU WILL NEED:

For the cones

  • 12 flat bottomed ice cream cones
  • 12 squares of dark chocolate
  • 125g butter, softened
  • 125g caster sugar
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 125g self-raising flour
  • 1/2 tsp baking powder
  • 5 tbsp milk

For the icing and topping

  • 120g caster sugar
  • 80g golden syrup
  • 2 large egg whites
  • 1/2 tsp vanilla extract
  • 6 Cadbury flakes, halved
  • Coloured sprinkles

TO MAKE:

Preheat the oven to 180C, gas mark 4.

Place each cone into a muffin tray. Place a square of chocolate in the bottom of each and put in preheated oven for 5 mins.

Beat the butter and the sugar. Add eggs one a time and the vanilla extract. In a separate bowl, combine flour and baking powder. Add to mixture gradually until it is a thick batter. Pour in the milk. Distribute between cones, make sure you don’t overfill them. Bake for 20-25 mins.

For the icing, place sugar, syrup and 2 tbsp water in a pan. Cook on a medium-high heat until it reaches 118C on a sugar thermometer). Beat eggs whites until soft peaks form then, with the mixer on a slow speed, pour in the hot sugar. Increase to high speed and whip until mixture is thick and glossy. Add the vanilla extract.

Using a piping bag, pipe and swirl and decorate with half a flake and sprinkles.

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