Ice Cream Cupcakes
This Ice Cream Cupcake recipe is an awesome way of combining two of my favourite treats!
- 100g unsalted butter, softened
- 150g caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 220g plain flour, sifted
- 30g unsweetened cocoa powder, sifted
- 1/2 teaspoon baking soda
- 175ml low-fat buttermilk
- Cream Cheese Icing:
- 40g butter, at room temperature
- 125g cream cheese, cold
- 300g icing sugar
- 1 teaspoon of vanilla extract
- 12 flat bottomed ice cream cones, e.g. 7cm tall and 6cm wide
- Edible sprinkles
Follow my recipe below or print it out here.
Step 1
Preheat oven to 180°C or 160° for a fan oven.
Step 2
In a large bowl, using an electric mixer, beat butter and sugar until light and creamy. With mixer on low, beat in 1 egg at a time, then add the vanilla extract.
Step 3
Sieve the flour, cocoa and bicarbonate of soda and slowly fold into the mixture.
Step 4
Finally add the buttermilk in a gentle stream and mix well. Add another tablespoon of buttermilk if the mixture is too thick. The mixture should be just falling off the spoon.
Step 5
Sit the flat-bottomed ice cream cones in muffin trays – this helps keep them steady.
Step 6
Spoon the batter in to each cone filling to just below the top.
Step 7
Bake for 20 minutes or until a tooth pick inserted into the middle comes out clean with no mixture sticking to it. Then allow to cool on a wire rack completely before icing.
Step 8
To make the icing, whisk the butter and cream cheese together in a mixer on a low speed. Then add the icing sugar gradually, and finally the vanilla extract. Increase the speed to medium-high and beat for another 3 minutes.
Step 9
Spoon the icing in to a piping bag (if you've got one) and decorate the tops of the cooled cupcakes however you like – I try to make mine look like real ice creams in a cone! Add sprinkles. Why wouldn’t you? It’s a Tilly recipe!
You can print out my recipe here.
