One of my many, many projects for the day is something I've been meaning to make for a long time now. I did try once before and well, let's just say it didn't quite work to plan..... After my last attempt I have been a little nervous of making these adorable treats, especially for a Pet Lamb event when every failure costs money. But, since we'll be one of many cupcake companies this weekend, I threw caution to the wind and gave the Ice Cream Cupcake another chance.
Aren't they just so damned cute?! I just keep opening the box and gazing upon their sweetness. Wanna know how to make them? Well read on...
Strawberry Ice Cream Cupcakes
(Adapted from the primrose bakery)
125g plain flour
150g self raising flour
225g caster sugar
1tsp vanilla extract
2 free range eggs
12 flat bottomed ice cream cones
350g icing sugar
2/3 tsp milk
A few drops of red food colouring
1tsp strawberry flavouring (don't worry about getting the real stuff, you want that synthetic taste to give an authentic strawberry ice cream flavour)
First preheat the oven to 180C or 160C fan assisted and line a muffin tray with flat bottomed ice cream cones.
Cream together the sugar and butter till light and creamy. Add the eggs one at a time, beating between each addition. Sift together the two flours into a bowl and add the vanilla extract to the milk.
Add 1/3 of the flour mixture to the batter alternating with 1/2 of the milk mixture, beginning and ending with the flour. Fill each cone 3/4 full of the batter making sure not to over fill as the mixture will rise and bubble over the sides.
Bake for 20 - 25 minutes until golden brown and firm to the touch.
One cool make the frosting by combining the butter with the icing sugar. Add the milk, spoon by spoon until you achieve the correct piping consistency.
Add the food colouring, the strawberry flavouring, fill your piping bag and ice away :)