Sunday, September 16, 2012

Ice-cream cone cupcakes

The prepared cone with aluminium foil to avoid browning

With the cake batter, ready to bake
The chocolate buttercream

Nicely presented with frosting and decorated with choc chips and Pretz Stick

Another shot
 All you need is some ice cream flat based cones and your favourite cake recipe.

Here's my version ( Good for 6 cones) :

For the cake batter :

85g self raising flour
60g castor sugar
60g butter
1 egg
1/2 tbsp milk

- Cream butter + sugar till creamy, add in egg. Once all incorporated, fold in flour in 2 batches and add in milk.
- Scoope batter into the prepared cones. Bake at preheated oven of 160 degree celcius for about 20-25 mins or till cooked (depending on your oven). Use a cake tester.

For butercream : 125g butter
                            30g icing sugar
                            1/2 tbsp cocoa powder, mix with 1/2 tbsp hot water, mix to a paste
                            1 tsp vanilla essence

- Beat butter and icing sugar till soft and fluffy. Add in cocoa paste and vanilla essence.

Frost your cupcake as desired.

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