Monday, 16 May 2016

Recipe: Clotted cream ice-cream cone cupcakes


When I think of summer - I immediately think of ice-cream!

But seen as though I am all about the cupcakes, I thought I'd mix it up a little and make some summery ice-cream cupcakes.

And my favourite type of ice-cream?

Clotted cream, of course.

And obviously, they have to have raspberry sauce and a flake.



There are few of these recipes about but the addition of the clotted cream in the butter cream really gives these an extra creaminess.

They would look perfect at a summer party or BBQ.


I also found the recipes out there really conflicting on whether to spoon or or pipe your mix into the cone, how much to fill your cones up and whether to wrap your cones in foil or not.

This recipe works out perfect every time based on filling your cone 3/4 full with cake batter using a piping back to ensure your mixture goes right to the bottom. There will be no big air bubbles that way and it is much easier to get it into the cone and neater once baked - I tried a few with spooning the mixture in and they were just a mess!


The kids loved these so much and ate them like a real ice-cream - licking the butter cream from the top first.

And the best bit?

They're a lot less messy than a melting ice-cream cone!


This recipe makes 12 cupcakes.

INGREDIENTS
For the cakes:
175g softened butter
175g self-raising flour
175g caster sugar
3 large eggs
1.5 tbsp baking powder
1 tsp vanilla extract
12 flat bottomed ice-cream cones

For the butter cream:
113g pot of clotted cream
500g icing sugar
200g softened butter
1/2 tsp vanilla extract

For the decoration:
Raspberry sauce
4 cadbury's flakes (each cut into 3 pieces)

METHOD
1. Pre-heat the oven to 180c and place the 12 cones into a muffin tin. Add all of the cake ingredients into a stand mixer and mix until smooth.

2. Spoon the mixture into a piping bag, cut off the end and pipe into the cones, making sure you start right at the bottom, until 3/4 full.

3. Carefully put the tray of cones into the oven and bake for 20-23 minutes, until golden and springy.

4. Take out and cool on a wire rack. Meanwhile, to make the butter cream: mix half of the icing sugar into the softened butter thoroughly before adding the clotted cream and then the remaining icing sugar to form a soft consistency that is stiff enough to pipe.
If your butter cream is too wet, add more icing sugar. 

5. Spoon the butter cream into a piping bag with a star nozzle and pipe tall swirls onto each cake.

6. To finish, decorate with a swirl of raspberry sauce (or sauce of your choice - chocolate maybe?) and push in a piece of flake.



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