Ice Cream Cupcakes

recipe

Ice cream cupcakes

Ice Cream cone cupcakes

Vanilla buttercake

90g butter softened

1/2 teaspoon vanilla extract (I used Queen vanilla bean paste)

1/2 cup (110g) Caster sugar

2 eggs room temp

1 cup (150g) SR flour

2 tablespoons milk

Ice cream cupcakes

Buttercream frosting

(I made double of this as there's nothing worse than not having enough buttercream)

125grams butter softened

1.5 cups icing sugar

2 tablespoons milk

50g dark eating chocolate, chopped finely

1 tablespoon cocoa powder

Pink food colouring and/or strawberry flavouring

Decoration suggestions:

Strawberry slices

Toasted flaked coconut

finely grated dark eating chocolate

Step 1 - Preheat oven to moderate (180degrees C/160 degrees fan forced). Line 6 hole texas or 12 hole standard muffin pan with paper cases.

Step 2 - 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.

Step 3 - Divide mixture among cases, smooth surface.

Step 4 - Bake large cakes for 25 minutes, small ones about 20 minutes. Place on wire rack to cool.

Step 5 - Make butter cream frosting

Step 6 - Remove cases from cakes. Using a serrated knife, shape cakes into calls so they sit inside cones.

Step 7 - place cakes in cones, spread with frosting, decorate with strawberries, coconut and grated chocolate

Buttercream frosting

Beat butter in small bowl with electric mixer until light and fluffy, beat in sifted icing sugar and milk in two batches. Divide mixture among four small bowls. Add chopped chocolate to one and sifted cocoa to another. Using colouring, tint one pink and leave one plain.

Ice cream cupcakes