Ice Cream Cupcakes
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Ingredients:
280g Caster Sugar
240g Plain Flour
80g Unsalted Butter
2 Eggs
3tsp Baking Powder
½ tsp Vanilla Essence
200ml Milk
Butter Icing:
500g Icing Sugar
160g Unsalted Butter (soft)
40ml Milk
Red food colouring
Method:
Makes 12 Cupcakes
Prepare a muffin tray with 12 muffin cases and preheat the oven to 160 degrees.
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Start by creaming together the butter and sugar in a bowl until pale and fluffy. Then add in the two eggs and continue mixing.
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Once the eggs have been combined, sift in the flour and baking powder. Continue to stir the mixture together until all the lumps have been removed.
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Add in the vanilla essence and milk and continue to stirring the mixture.
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Now you can spoon the cupcake mix into the prepared cases. Using a spoon, transfer the mixture into each case, filling each case just ¾ full. This allows room for the cakes to rise.
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Place the cupcakes in the oven for 18-20 minutes, until golden brown.
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After the cupcakes have cooked, transfer them onto a wire rack to cool.
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Whilst the cakes are cooling you can prepare the butter icing.
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Weigh out the icing sugar and butter and place them into a bowl. Make sure the butter is soft as this will make it easier to make the butter icing.
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Mix the ingredients together and add in the milk to form a white fluffy icing. Separate the icing into two separate bowls, half in each.
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Next, add red food colouring to one of the bowls of icing. Add a little at a time and stir between each addition, to get the right pink colour.
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One you have prepared both butter icings, transfer the icing into two separate piping bags.
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First pipe the pink icing onto the top of the cooled cupcakes, followed by the white icing.
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Once you have iced all cakes, to finish each cake place a glace cherry on top, sprinkle with hundreds and thousands and place a wafer slice in each cake.
