Cone Cakes with Topping

0
Average: 0 (0 votes)
(0 votes)
Cone Cakes with Topping
share Share
print
bookmark_border Copy URL
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
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?
egg

Preparation 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.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Tags