Mrs Halter’s Cooking Corner

Hi kids, this is our last recipe before the holidays. So wanted to make it extra fun.


Ice cream cup cakes


Ingredients

12

Ice cream cup cones

170g

Unrefined golden caster sugar

170g

Butter (unsalted)

3

Egg(s) (free range)

170g

Self-raising white flour

1 tsp

Vanilla extract

For the icing

250g

Butter (unsalted)

500g

Icing sugar

½ tsp

Vanilla extract

Sprinkle decorations

12 

Chocolate flakes/cherries 


Method

  • Preheat the oven to 180°C (fan 160°C, gas mark 4). Carefully wrap the outer side of each ice cream cone in foil and stand in the dips of a muffin tin.


  • Cream together the sugar and the butter until pale and fluffy. Add the eggs one at a time and beat well. Fold in the flour and vanilla extract until mixed well.


  • Place a large spoonful into each cone, do not fill to the top. Bake for 20 minutes or until the cakes are golden and bounce back when pressed. Leave to cool and remove foil.


  • Meanwhile, make the buttercream topping by mixing the icing sugar, butter and vanilla extract together until smooth.


  • Spoon the buttercream into a piping bag and swirl over the cakes. Add sprinkles, a flake and enjoy!





 

Goodbye Y5 :'(
Welcome New Reception
 

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Wednesday, 23 September 2020