[schema type=”recipe” name=”Easy Ice Cream Cupcakes Recipe” author=”Rachel Howard” pubdate=”2013-01-06″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2013/01/ice-cream-cone-cupcakes.jpg” description=”These cakes get so much attention yet they are extremely easy to bake. Children and adults adore them!” prepmins=”15″ cookmins=”20″ ]
It’s these cakes that sparked the idea of starting a blog. I made them for an afternoon tea party and a friend suggested I started a blog when everyone was asking how I made them. So here I am! They are so easy, you can get your kids to help make them!
The recipe is from Fiona Cairns. The cake is an orange flavoured sponge and I used an orange buttercream for the topping.
[callout title=Ingredients for the orange drizzle cake:]
- 250g unsalted butter – softened
- 250g golden caster sugar
- Grated zest of 2 large oranges
- 75ml freshly squeezed orange juice
- 4 eggs – lightly beaten
- 250g self-raising flour – sifted
- A box of 21 flat based ice cream cones (I found these at Tesco)
[/callout]
[callout title=Ingredients for the orange buttercream icing:]
(any flavour buttercream can be used. See below for alternative ideas)
- 300g unsalted butter – softened
- 400g icing sugar – sifted
- Zest of 2 oranges – finely grated
- Juice of 1 orange
Ingredients/equipment for decorating:
- Piping bags (I use the plastic piping bags from Sainsbury’s – £2.49 for a pack of 10)
- Large piping nozzle (I use this one – but just get the biggest you can find as it makes the job a lot easier!)
- Chocolate sprinkles, hundreds and thousands, chocolate flakes etc etc
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How to bake the cakes:
- Preheat the oven to 170ºC/fan 160ºC/340ºF/gas mark 3
- Place all the ice cream cones on a baking tray
- Cream the butter, sugar and zest until very pale, light and fluffy. This will take at least 5 minutes in an electric mixer
- Add the eggs gradually, beating between each one along with adding 1tbs of flour to prevent the mixture curdling
- Fold in the remaining flour
- Slowly mix in the orange juice
- Divide the cake batter between the ice cream cones
- Bake for 15-17 minutes.
- Leave to cool on a wire rack
How to make the buttercream:
- In an electric mixer, beat the butter until really pale and fluffy
- Add the icing sugar and beat for at least 5 minutes until light and creamy
- Slowly mix in the orange zest and juice
To Decorate:
- Spoon the buttercream into the piping bag and swirl onto the cupcake cones
- Sprinkle your decorations over the top – anything goes!
And there you have it! I found these cakes really simple to make and they seem perfect for a children’s party. I wondered what the cone would taste like when eaten with the cake but it actually works well. And there are so many different varieties you can make with the buttercream –
Just substitute the orange juice and zest with the following for different flavoured icing:
- VANILLA – 2 tsp vanilla extract
- CHOCOLATE – 100g 70% cocoa solids chocolate, melted and cooled
- COFFEE – 2 tbsp strong black coffee
- LEMON AND OR LIME – zest of 2 fruits, finely grated, and juice of 1, added slowly at the end
- LIQUEUR – 1 tbsp, added slowly at the end
- NUT – 150g roasted, ground and cooled nuts
And thats it! Ice cream cupcakes, a great novel twist on the cupcake theme.
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