Monday, 20 May 2013

Recipe: ice cream cone cupcakes

Cookies & cream ice cream cone cupcakes, as made by EJ
I love the trend for ice cream cone cupcakes - they're so cute and summery, it's as if the classic cupcake's piped buttercream should have always been repurposed as a faux mr whippy swirl. Something else which is great about these is that you bake the cake batter in the wafer cones, so there's no need for paper cases, they are totally self-contained.


The insides!
Thinking about flavours I wanted to deviate from my usual go-to classics, so decided to go for an all American cookies and cream combo. I wanted to keep things looking classic, so used mini Oreos within the sponge and for decoration. Until I made these cakes, I always thought I didn't like Oreos. Looking back, I'm not sure where this ridiculous assumption came from, they are the very best of store-bought cookies - so I now have almost 28 Oreo-free years to make up for.

Oreo ice cream cone cupcakes
The sponge hidden within the wafer cones is flavoured with vanilla, coffee and crushed Oreos, the buttercream is classic vanilla, decorated with chocolate sprinkles and a mini Oreo cookie. Use ice-cream wafer cup cones to make these (they are sold at most supermarkets), so that the wafer cases are free-standing. It's worth buying more wafer cups than you need, as if your local supermarket is anything like mine, half of them will be crushed when you open the pack.

This recipe makes 10 ice cream cone cupcakes

Ingredients for the cupcakes:
10 Askeys wafer cup cones
1 egg, separated
120g caster sugar
120ml milk
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
4tsp water
1tsp vanilla

To decorate:
10 mini Oreos
Chocolate sprinkles

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

3 comments:

  1. Wow! yours are so cute. I made these a while back: http://riversidebaking.com/2011/08/27/ice-cream-cone-cupcakes/ I wish I thought of taking a cross section photo - so cool. I'll be making this flavour next time :)

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  2. Yours look so cute Stephanie! I loved making these - the cross section occurred as it seemed like the easiest way for my boyfriend and I to split one (and still each have a decent amount of icing and cake), but they do look great inside :)

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  3. What a fab idea! Thy looks so cute : )

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