Upside Down Ice Cream Cupcakes

Chef: Dr. Oetker
Prep: 50 mins
Cook: 25 mins
Upside Down Ice Cream Cupcakes
Delicious treats to try with the kids over the holidays

100g (3 ½ oz) Mini marshmallows

12 Dr. Oetker Muffin Cases

125g (4 ½ oz) baking margarine, softened

125g (4 ½ oz) caster sugar

7.5ml (1 ½ tsp) Dr. Oetker Madagascan Vanilla Extract

2 large eggs, beaten

175g (6oz) plain flour

2 sachets/ 10g (2 tsp) Dr. Oetker Baking Powder

Dr. Oetker Hot Pink Gel Food Colour

To decorate:

12 wafer ice cream cones

50g (2oz) Dr. Oetker Fine Cooks White Chocolate

1 jar Dr. Oetker Hundreds and Thousands Sprinkles

1 can Dr. Oetker Vanilla Easy Swirl

1 can Dr. Oetker Pink Easy Swirl

Preheat the oven to 180°C (160°C fan assisted oven, 350°F, gas mark 4).

Put 12 Muffin Cases in a cupcake or muffin tin.

Put the margarine in a mixing bowl, add the caster sugar, eggs and Vanilla Extract.

Sift the flour and Baking Powder on top and using an electric whisk on a low speed, gently blend the ingredients together. Increase the mixer speed and whisk for a few more seconds until thick and

well mixed.

Spoon half the mixture into 6 of the Muffin Cases.

Squeeze half the tube of Pink Food Colour Gel into the remaining mixture and then mix well.

Divide the pink mixture between the remaining Muffin Cases.

Smooth the tops and bake in the oven for about 20 minutes until risen, lightly golden and just firm to the touch.

Transfer to a wire rack to cool.

To decorate

Carefully trim the top from each cone using a serrated knife to make mini cone shapes approx. 9cm tall.

Break up the White Chocolate into a small heatproof bowl and place on the top of a small saucepan of barely simmering water to melt.

Remove from the water and cool for 5 minutes.

Tip the Sprinkles into a small bowl.

Working on one cone at a time, carefully dip the top edge in melted  chocolate  and  gently  tap  the  cone  against  the side  of  the  bowl  to  remove  the  excess chocolate. 

Dip  the  cone  in  Sprinkles  and  then  place, dipped-side  down,  on  a  board  lined  with baking  parchment. 

Continue  to  decorate  the  remaining  cones.

Leave  the  cones  in  a  cool  place until set.

When ready to serve your cupcakes, following the instructions on the can of Vanilla Easy Swirl, and  using  the  star  nozzle,  starting  in  the  centre  of  a plain  vanilla  cupcake,  pipe  a  continuous

spiral of Easy Swirl over the top of the cake to cover it completely; sprinkle with a few Sprinkles.

Using  the  same  technique,  cover  the  tops  of  the  pink  cupcakes  using  Pink  Easy  Swirl,  and decorate with Sprinkles.

For  the  cones,  pack  the  centre  of  each  cone  with  mini  marshmallows. 

Holding  each  cone upright, carefully pipe a generous swirl of Easy Ice on to the cone to make a swirl.

Decorate with a few sprinkles and then pop upside down on top of a cup cake so that is resembles a dropped ice cream cone.

When you have decorated all the cones, your cupcakes are ready to serve and enjoy!

Serves
12

Preparation Time
50 minutes

Cooking Time
25 minutes

Main ingredients
Dairy, Flour, Chocolate, Eggs

Recipe Type
Cakes & Baking, Dessert

Special Info
Nut free

Level of Difficulty
Easy

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