I was amazed by the little cupcake ice cream when I read Jasmine's blog (from 'The Sweetylicious'). I told myself I had to try them & here they are...
Chocolate cupcakes with buttercream, sprinkled with peanuts & topped with a sweet cherry
Recipe (by Donna Hay)
Chocolate cupcakes
- 125g butter
- 125ml milk
- 165g caster sugar (I reduced to 155g)
- 100g dark chocolate, melted
- 2 eggs
- 16 storebought flat base ice-cream cones
- 190g plain flour
- 80g dark chocolate, extra, chopped (I used white chocolate chips)
- 1 teaspoon baking powder
- 2 tablespoons cocoa powder
Method:
1. Preheat oven to 160°C.
2. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy.
3. Gradually add the eggs and beat well after each addition. Sift over the flour, baking powder and cocoa and beat until combined. Fold through the milk and stir in the chocolate.
4. Place the ice-cream cones on a baking tray and place some white chocolate chips in the base of each cone. Spoon the cupcake mixture into the cones and bake for 20–25 minutes or until cooked when tested with a skewer.
5. Allow to cool & decorate as desired.
wow these ice-cream cone cakes looks good! the cone won't topple when you put in the batter ah cathy?
ReplyDeleteHey Jess,
ReplyDeleteYup, they don't topple when you put in batter, but you gotta be very careful when putting your tray of cones into the oven (my oven is slightly away from my kitchen). *^_^*
cathy (: im glad you try them and it looks really nice! next time when my nephew dont bug me for rainbow sprinkles, i'll top it with berry (: (:
ReplyDeleteoh my. these are absolutely cute!!
ReplyDeleteYeah crustabakes! They taste great too *^_^*
ReplyDeleteIt is beautiful. Do you need to cover the cone with foil or something to prevent it from getting burnt.
ReplyDeleteHi Diana,
ReplyDeleteThere's no need to cover them with foil. I just leave the tray on the lowest rack in oven.
Thanks, CaThY
ReplyDeleteThanks, CaThY
ReplyDeleteYeah crustabakes! They taste great too *^_^*
ReplyDelete