Sweet Whirls of Summer
Tags: best cake ever, cake, Country House, homebaking, homemade cake, Irish food, Irish ingredients, private catering, recipes
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Nothing says Summer Holidays quite like a “99” Ice Cream Cone with a Flake & some sprinkles or syrup.
These cupcakes are inspired by this iconic Summer favourite and great fun to make with the children.
My secret to a great texture is the addition of ground almonds in the cupcake batter.
Health Warning: This Buttercream Icing is seriously addictive!!!!
Food & Recipes
Monday 22nd June 2020
by Kela Hodgins
Cupcake Batter:
- 175g softened butter or Stork “Margarine with Butter”
- 175g caster sugar
- 1 tsp vanilla extract
- 3 free range eggs
- 55g ground almonds
- 150g self-raising flour
Buttercream Icing:
- 225g butter, softened
- 1tbsp cream or milk
- 1 tsp vanilla extract
- 350g icing sugar sifted
- Cadbury Flakes
- Sprinkles
- Raspberry Jam, warmed & strained of seed
- Makes 12 cupcakes.
- Line cupcake tin with papers & preheat oven to 180C or 170C fan oven, Gas Mark 4.
Method:
1. Beat butter & caster sugar together until light & fluffy, then beat in the vanilla extract.
2. Add eggs in one at a time, beating between each addition. Sift in the flour, add the ground almonds and gently fold to combine.
3. Spoon mixture into cases and bake in preheated oven for 20-25 mins or until golden brown. Transfer to wire rack and cool completely.
4. To make Buttercream icing, beat the butter, cream & vanilla extract together until well combined then gradually add in the sifted icing sugar. Keep beating until pale and fluffy.
5. When cupcakes are completely cold, spoon icing into a piping bag with a large star nozzle and pipe icing over the cupcakes into peaks to look like ice cream cones.
6. Stick the flake in the icing, add sprinkles and raspberry jam / syrup to taste.
7. Happy Summer Holidays!!!
