|Cookies & cream ice cream cone cupcakes, as made by EJ|
|Oreo ice cream cone cupcakes|
This recipe makes 10 ice cream cone cupcakes
Ingredients for the cupcakes:
10 Askeys wafer cup cones
1 egg, separated
120g caster sugar
40ml rapeseed oil
1tsp vanilla extract
1tsp instant coffee
120g self-raising flour
75g crushed Oreos
For the icing:
200g butter (softened)
500g icing sugar
10 mini Oreos
To make the cupcakes:
Pre-heat the oven to 170C (fan)
Use an electric mixer to whisk the egg white until it forms soft peaks, add the caster sugar and mix until combined, add the egg yolk and stir through. With the mixer on a low setting, gradually pour in the milk, rapeseed oil, vanilla extract and coffee. Once this is evenly combined, sift in the flour and mix into a smooth batter. Add the crushed Oreos and fold in with a spoon.
Arrange the wafer cups on a baking tray and spoon the mixture in. Leave approximately 1cm - 1.5cm space at the top of each cone to allow the mixture to rise. Bake in the pre-heated oven for 25-30 minutes, test the cupcakes with a cocktail stick - if the stick comes out clean the cakes are done.
Transfer to a wire rack to cool - be careful handling the cones when they are hot as they will be quite fragile.
To make the icing and decorate:
Use an electric mixer on a medium setting to combine all of the icing ingredients together - sift in the icing sugar to get rid of any lumps, add the liquids gradually keeping an eye on the consistency as you go. Mix until the ingredients are combined and the buttercream is a good piping consistency.
Prepare a piping bag with a large closed star nozzle and spoon the buttercream in. Pipe a generous swirl on top of each cupcake. Top with a mini Oreo and chocolate sprinkles.
|Cookies & cream ice cream cupcakes|