|Ice cream Cone Cupcakes...yum|
These Ice Cream Cone Cupcakes are a great idea for birthday parties and are as easy to make as normal cupcakes.
|Oreo Ice cream Cone Cupcake|
90g butter softened
1/2 teaspoon vanilla extract
1/2 cup (110g) Caster sugar
2 eggs room temp
1 cup (150g) Self Raising flour
2 tablespoons milk
12 party ice cream cones (flat bottom)
Preheat oven to moderate 180degrees.
Beat butter, extract, sugar, eggs, flour and milk in small bowl with electric mixer until ingredients are just combined. Increase speed to medium, beat until mixture has changed to a paler colour.
Place flat-bottomed ice cream cones in the cups of a regular muffin pan. Pour enough batter into each cone to fill from 1/2 to 2/3 full.
Bake for about 20 minutes. Place on wire rack to cool.
We use a stabilised whipped cream recipe so that our ice cream tops don't "melt". Instructions to make this is as follows:
Soak plain gelatin in cold water for 5 minutes.
Dissolve by placing it in a container over a small pot of simmering water.
Whip the cream until barely stiff.
Add melted gelatin all at once to cream during whipping.
Stop whipping when cream forms soft peaks.
Handy Tips when making stabilised whipped cream:
For 1 cup of cream use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.
For 2 cups of cream use 1 teaspoon gelatin soaked in 2 tablespoons cold water.
For 6 cups of cream use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water.
Then finally decorate with your favourite sprinkles, chocolate, flakes, oreo, whatever tickles your fancy!