Ice-cream or cake?  Cake or ice-cream?  Which to choose?  Debate no further; have it all.  Have both!  Well, almost…

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Last week I was inspired by this divine-looking recipe from Waitrose for cupcakes baked in an ice-cream cone and laced with marshmallow-style icing, with a hidden chocolate treat at the bottom – so we gave it a go.  Surprisingly, flat-based wafer cones (we used these ones) don’t burn in the oven, so as long as you wedge them firmly into muffin trays with some tinfoil, they’re pretty foolproof…

How to bake cupcakes in an ice cream cone

Cupcakes baked in ice cream cones

Once the cupcakes are cooled in their trays, gently slice off any tops which have risen above the cone; you want a nice flat surface for your icing.

Make the icing according to the recipe and then carefully spoon it into a large icing bag.  Unlike buttercream icing, it’s firm and pillowy and almost bouncy.  Voila..!

ice6You can test whether you have the right consistency via a number of different means.

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When you’re ready, pipe a swirl of icing onto the centre of each cupcake and then pipe around it, twisting off to give a soft-scoop flourish to the peak of each cake.

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For a true British seaside traditional effect we added a chocolate flake to half of ours…

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Marshmallow-frosted cupcakes with chocolate flake

And then scattered colourful sprinkles liberally over the rest..

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Once they’re set, the only dilemma is which one to try first..

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But be quick.

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For those in the US, the ever-ready Martha Stewart has a similar recipe here that won’t require you to juggle conversion tables for the ingredients.

Enjoy! And excuse us whilst we have a little lie down to recover from all the taste-testing…

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