I am a big fan of illusion baking, which is why I knew I wanted to make these Ice Cream Cupcakes for summer!
Judging by the response I got for my Cheeseburger Cupcakes and Shortbread Chips (recipe here), it seems like a lot of you enjoy an illusion bake too!
There’s something really strange about eating something that looks like one type of food… but tastes like another!
The best bit is, with ice cream, I can take it or leave it, but I LOVE cupcakes!
If you have children then these are a definite winner for birthday parties, and they are always a talking point at BBQs and garden parties!
It is surprising how easy they are to make. There are no fancy tricks or natural artistic skills involved, honestly.
If you have baked my recipes before, you will likely have already pretty much made these, but just not put them in the cones (and that’s probably the easiest bit!).
There isn’t even any colouring involved! Buttercream icing naturally comes out pretty much the same colour as vanilla ice cream anyway, but if you wanted to, you could use food colouring gel if you want to make it look like a particular flavour, however I wanted to stick to the classic ‘Mr Whippy’, ‘99’ ice cream.
I would recommend using the cup cones rather than the pointed ones so that they can stand alone, and I would also recommend using the fairy cake cases as they are not as deep which allows them to fit better in the top of the cones.
Here’s how I made these Ice Cream Cupcakes
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Ingredients (makes 12)
5 oz Caster Sugar
5 oz Butter/Margarine
5 oz Self Raising Flour
1tsp vanilla extract
12 ice cream cones
12 oz butter/margarine
20 oz icing sugar
sprinkles of your choice
Chocolate sauce (optional)
6 flakes, halved
What you’ll need to make these Ice Cream Cupcakes
12 Cupcake cases/fairy cake cases
Medium Open Star Nozzle
Wire Cooling Rack
Prepare by preheating the oven to 180C and place 12 cupcake/fairy cake cases in a cupcake tin.
1. Firstly, place the caster sugar and butter/margarine in a mixing bowl and whisk until light and fluffy.
2. Add the eggs, one at a time, and mix until combined.
3. Add the self raising flour and 1tsp vanilla extract, and mix until combined.
4. Divide the mixture evenly between the 12 cupcake cases.
5. Place the cupcake tin on the middle shelf of the preheated oven and bake for 15-20 minutes until risen and golden brown.
Tip – Do not open the oven door to check on the cupcakes unless you think they are done. Only check by looking through the door. When you think they are done, open the door and quickly press on the top of the cupcakes, be careful not to burn yourself. If they spring up when you take your finger away, they are ready to come out, if they sink, close the oven door carefully and bake for longer.
6. When the cupcakes are ready, remove them from the oven, place them on wire cooling rack and leave to cool.
1. Once the cupcakes have cooled completely, remove the cases and place them inside the ice cream cones until only the top is showing. Cut down the sides of the cakes if you need to.
2. Place the butter/margarine in a mixing bowl and whisk to break it down.
3. Add the icing sugar, half at a time, and whisk to combine, until a smooth paste is formed.
4. Add 1tsp vanilla extract and whisk to combine.
5. Place the buttercream icing in a piping bag with a medium open star nozzle. I used the JEM 2M nozzle that I’ve linked for you in the ‘what you’ll need section’ above.
6. Pipe an ice cream swirl from the outside in on top of the cupcake.
7. Decorate with sauce and/or sprinkles as you wish, I used Tesco Belgian sauce and sugar strands.
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