Wednesday, 24 February 2010

Ice Cream Cone Cupcakes

I can just imagine a gaggle of little girls at a birthday party in the sunshine cooing over ice cream cone cupcakes. The ones in the photo above have strawberry flavour cream cheese frosting - but you could use any type of frosting, ice cream or even whipped fresh cream.

The good thing about ice cream cone cupcakes is that they'll last longer in the sunshine ! Once the frosting has set, they seem remarkable portable to take on a picnic.

I've been playing with an adapted recipe from Katiecakes in several different ways. You'll find the chocolate cake recipe I've been using below.

Poured into the 11 cell mini cheesecake mould, I made some little sponges. The sponges are slightly bigger in diameter and much deeper than they would be if made in mini muffin trays. The edges taper slightly to the 11 cell mini cheesecake / cupcake mould - but much less so ... or at least more graduated than in a mini muffin tray.

The cakes made in this mould were a perfect fit into Askey's Ice Cream Cone Cups. I filled the little space left at the bottom with Nutella chocolate spread - but I reckon Marshmallow Fluff would be as good (if not better) for that purpose. Saying that - I haven't seen Marshmallow Fluff in a LONG time. Asda in Norwich used to stock it many moons ago.

Chocolate Cake Mix

Makes 9 > 10 standard cupcakes or approx 40 mini muffins or 33 little sponges from 11 cell cheesecake / mini cupcake mould

1 cup milk
3/4 cup of caster sugar (tho granulated works ok !)
1/3 cup mild olive oil / sunflower oil
2 x teaspoon cider vinegar
1 cup plain flour
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda

Add wet to dry ingredients. Mix with electric beaters until no lumps remain. Bake at 180deg until skewer comes ou clean - approx 20mins for cupcakes, 8 mins for mini muffins and mini cakelets, 10 mins for the mini cheesecake mould

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