Cone Cakes with Topping
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup butter
- ¾ cup superfine caster sugar
- 1 ¼ cups self-rising flour (sifted)
- 3 eggs (beaten)
- 2 Tbsps cocoa powder
- 12 flat-based Ice cream cone
- To decorate
- ¾ cup plain Dark chocolate (melted)
- For the topping
- ⅔ cup unsalted butter
- 2 Tbsps cream (18% fat)
- 2 ½ cups powdered sugar
- 1 cup marshmallow cream
- vanilla extract
- To finish
- colored sugar sprinkles
- sugar heart (decorative)
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. wrap the outer side of each ice cream cone in foil and stand in 12 muffin tins.
2.
Place all the cake ingredients in a mixing bowl and whisk with an electric whisk until blended. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the cones, but not up to the top and bake for about 20 minutes until springy to the touch. Remove the foil and place on a wire rack to cool completely.
4.
Brush the edges of the cones with melted chocolate and leave to set.
5.
For the topping: beat the butter and cream until soft. Sift in the icing sugar and beat well.
6.
Gradually add the marshmallow cream and beat until smooth. Beat in the vanilla.
7.
Spoon into a piping bag and pipe 3 small balls on top of each cake. Sprinkle with sugar sprinkles.
