November 10: National Vanilla Cupcake Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ice Cream Cone Cupcakes
Categories: Cakes, Desserts, Chocolate
Yield: 12 Servings

MMMMM--------------------------CUPCAKES-------------------------------
12 Wafer cup cornets (Ice cream
- cones w/flat bottoms)
125 g Unsalted butter, room temp
125 g Golden caster sugar
2 lg Eggs
100 g Self-raising flour
5 tb Milk
1 ts Vanilla extract

MMMMM--------------------------FROSTING-------------------------------
150 g Unsalted butter; room temp
180 g Cream cheese
400 g Icing sugar
Pink paste food colouring
6 Chocolate flakes (sticks);
- halved

YOU WILL NEED:
12-hole mini muffin tin
Ice-cream scoop
Plastic piping bag, fitted w/large star nozzle

Set oven @ 190ºC/375ºF. Stand cornets (cones) in the
tin’s holes.

Put the butter and sugar into a large mixed are cream
until light and fluffy. Incorporate the eggs slowly.
Sieve the flour and add in with the milk and vanilla.
Beat together until combined. Using an ice-cream scoop,
divide the mixture between the cornets. Bake for 20
mins. Cool cone cakes completely.

Make the frosting by putting the butter, cream cheese
and 200g icing sugar into a bowl and beat together until
smooth. Be careful not to spray icing sugar all over
your kitchen by either place a tea towel over the bowl
or partly incorporate it by hand first. Add the rest of
the icing sugar and beat until smooth.

Spoon half of the frosting into another bowl, add a
couple of drops of pink food colouring and mix together
until evenly coloured.

Spoon the pink cream cheese frosting into one side of a
piping bag, then the vanilla into the other. Pipe a
large swirl on the top of each cake. Push in a chocolate
flake.

By: Jessica Dady

RECIPE FROM: https://www.goodto.com

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