Ice-cream cupcakes
Chef:
Dr. Oetker
Prep:
20 mins
Cook:
40 mins
For the cake:
12-cup muffin tin
12 flat-bottomed wafer ice cream cones
Tin foil
200g sugar
100g butter, at room temperature
2 eggs
2 tsp Dr Oetker Madagascan Vanilla Extract
190g flour
2 tsp Dr Oetker Baking Powder
200ml milk
To decorate:
Dr Oetker Easy Swirl Vanilla and Chocolate Cupcake Icing
Dr Oetker Milk Chocolate Chips
Dr Oetker Hundreds & Thousands
Glacé cherries
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Wrap the bottom of each wafer cone with a bit of tin foil; this will prevent them from getting too dark.
Place one cone into each cup in the muffin tin.
Cream the sugar and butter until pale and fluffy. Beat in eggs, one at a time, until combined. Stir in the vanilla extract.
Combine the flour and the baking powder in a small bowl. Beat this, alternating with the milk, into the butter mixture.
Divide the batter between the ice cream cones. Bake for 35-40 minutes until a skewer inserted into the centre comes out clean.
Leave the cakes to cool.
Decorate the top of each with Dr Oetker Chocolate or Vanilla Easy Swirl Cupcake Icing to resemble ice cream cones.
Sprinkle over Dr Oetker Chocolate Chips or Hundreds & Thousands. Add a glacé cherry to the top of each.
Serves
12
Preparation Time
20 minutes
Cooking Time
40 minutes
Main ingredients
Dairy, Flour, Chocolate, Eggs, Sugar
Recipe Type
Cakes & Baking, Cupcakes
Level of Difficulty
Easy
Per serving: 623kcals, 21.6g fat (10.8g saturated), 101g carbs, 43.9g sugars, 9g protein, 1.9g fibre, 0.23g sodium.
