Ice Cream Cupcakes

Ice Cream Cupcakes (15)

Today is the start of the summer programme at my school – a lively, action-packed seven weeks for the students.  Alas, fun for the students rarely translates into fun for the teachers, as our seven weeks are spent desperately trying to produce crafts that bear a passing resemblance to the photograph on the worksheet, telling students determinedly “It’s yummy!” whilst scraping another culinary intrigue from the oven onto their plates, and desperately hopping around like a monkey in the hopes that they’ll join in and embrace their theatrical sides in drama class.

Ice Cream Cupcakes (17)

So extra treats are needed to guide me through this difficult time.  What could be more appropriate than these cupcake 99s?  Summery, cute, and a throwback to the days when I was the one actually having fun in the summer holidays.  Oh, happy days!

Ice Cream Cone Cupcakes

Makes 8, from Squires Kitchen Bake School

Ingredients:

115g caster sugar

115g butter, softened

2 medium eggs, beaten

115g self-raising flour

few drops vanilla extract

8 flat-bottomed ice cream cones

For the buttercream:

115g butter, softened

1 tsp vanilla extract

285g icing sugar

1-2 tbsp milk

Cadbury’s Flakes

Method:

1.  Preheat the oven to 180C.

Ice Cream Cupcakes (1)

2.  Cream together the butter and sugar until light and fluffy.

Ice Cream Cupcakes (2)

3.  Beat in the egg and vanilla.

Ice Cream Cupcakes (3)

4.  Sift in the flour, fold it in carefully.

Ice Cream Cupcakes (4)

5.  Stand the ice cream cones in a muffin tin.  Spoon the mixture into the cones.

Ice Cream Cupcakes (5)

6.  Bake for 20-25 minutes.

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7.  Leave to cool on a wire rack, then level the tops if necessary.

Ice Cream Cupcakes (8)

8.  Make the buttercream:  beat the ingredients with an electric whisk, gradually adding as much milk as needed to give it a creamy consistency.

Ice Cream Cupcakes (13)

9.  Pipe the buttercream onto the cakes, and top with a Flake!

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