DIY: Ice-cream Cone Cupcakes
I noticed little cupcake cones popping up a fair bit on Pinterest (from the warmer northern hemisphere, no doubt) and thought I’d give them a go. I’m really pleased with how they turned out and even though they’re not really ice-cream, der – somehow they do manage to put you in a warm, summer mood!
To re-create your own you’ll need to make the cupcake batter from scratch (or even store bought if you feel like a short cut).Here’s my favourite recipe:
200g unsalted butter, softened
1 teaspoon vanilla extract
1 cup caster sugar
2 1/2 cups self-raising flour, sifted
1/2 cup milkHere’s how to do it:
Preheat fan-forced oven to 180°C. Line muffin tin with paper patties followed by the ice-cream cones.
Beat the butter, vanilla and sugar in a bowl with an electric mixer until light and fluffy. Add the eggs 1 at a time ensuring you beat them after each addition. Stir in flour and milk in half intervals.
It’s important to add something to the mixture at this stage – unlike normal cupcakes, which are round and stout, the ice-cream cone forces a longer shape meaning much of the cupcake is contained within the cone un-iced. So to avoid a dull batch of baked goods, add some chocolate chips or fruit like berries or mangoes to your mixture.
Fill the cones 2/3 full with mixture and bake for 15 to 17 minutes or until a skewer comes out clean.
Allow the cupcakes to cool before icing and adding sprinkles.
For more baking and DIY tutorials – check out thedustyfoxx.tumblr.com.Words by Nadia Draga.