Who doesn't love ice cream right? I most certainly do! And now it's that time of the year again, where the sun is shining (well, shining here and there in tiny bursts, I am in Britain after all, and we all know how up and down the British summer time can be!), but keeping positive, the sun is shining, sandals are out, skirts are on, it's Pimm's O'Clock again - my favourite times of the day I might add - and it's time to eat ice cream instead of lunch. Yes, I do that.
So I decided, it is summer, and being summer I should bake something that fills us with that summer joy, and then it came to mind. Cake is my favourite thing now as a young woman, but as a child I would do anything for ice cream. So, it was obvious, cakes that look like ice cream. The.Way.Forward.
I made these up in Midlands and brought them down to London, now, as a warning, if you go on the tube with delicious looking cakes, you will be the centre of the world and you're head will grow very large with "big ego" syndrome. It was quite humbling actually having so many people stop me and tell me these looked incredible, and I gave one to a homeless man, and got chatting to a couple of guys coming home from the football and also gave them some too (Mum and Rich didn't need 24 cupcakes really, and sharing is caring right?). Really the nicest part of it was the surprise on peoples faces when I just said, "why don't you have one?" - If you're a Londoner you'll know that the tube is not often a hot spot for conversation and nice gestures, but you know what, I'd totally get on the tube again with cakes and happily hand them out, that feeling of engagement with people over something as lovely as food is a feeling I genuinely live for, its the best, and honestly, I still believe everyday that food has the power for social greatness and change, it truly is one of the most basic and beautiful ways of communicating across the world.
These were so fun to make! I highly recommend giving these a go, they're so so simple, it is literally just getting an ice cream come and putting your cake batter in the cone, nothing more to it, very simple, yet very effective! Such a fun little project for young ones, or if you like me, just yourself and some mates, get the sprinkles out, the chocolate and strawberry sauce, the flakes, the cherries and just work your ice cream magic! An odd little bit in me had a feeling of "the other side" the ice cream van person always got to do the fun stuff and I would just scoff away, now I get to decorate as I please and scoff it all up! Perfect.
Ice Cream Cone Cupcakes
Ice Cream Cone Cupcakes
I made 20 cone cupcakes, and split the batch into two to make some chocolate and vanilla
250g unsalted butter
250g caster sugar
250g self-raising powder
2 large eggs
4 tbsp milk
20g cocoa powder (for the chocolate ones if you want to make them, if not, crack on with vanilla!)
12 Wafer Cone Cornets (I used Askey's which come in a pack of 21 - the recipe will fill 21, I just broke one of my cones whilst piping them)
2. Using an electric mixer, cream together the butter and sugar until you get a light and fluffy mix
3. Add the eggs one by one, and mix until just combined
4. On a low speed gradually add the flour and milk - I did this by adding 1 tbsp of milk and then roughly a quarter of the flour a time
5. If you're just making vanilla cones, then whisk in the vanilla now. If you're going for both with the chocolate too, then split the mixture into two bowls placing vanilla into one and cocoa powder into the other and mixing until nicely combined
6. Divide the batter into the cones - an easy way to do this and to end up having no air in your cones is to pipe the mixture into the cornets, its the easy and tidy way that will ensure you won't get any air pockets
7. Bake for 20-25 minutes until risen and golden - once done leave to cool for a few minutes (roughly 5 or so) and then transfer the cones to a wire rack
Should make enough for 20 cones - any left over you can freeze and use at a later date
600g Icing Sugar
250g Unsalted Butter, at room temperature
4tbsp Milk or Cream - use more if the mix is too "stiff" - I always add more or less milk to get the right consistency and "loosen" my buttercream if I need to
2 tsp Vanilla
1. Place the unsalted butter into a bowl and mix with an electric mixture on a medium speed, to achieve a lighter, creamed, butter - do this for roughly 3 minutes or so, the longer you mix your buttercream the whiter you'll be able to make it
2. Add the icing sugar, bit by bit, and - I quartered the icing sugar roughly - after each batch has been incorporated, add the next, and mix on a high speed setting - this will help get a lighter and white icing! Add a splash of the milk only using a tablespoon a time to 'loosen' the buttercream as you need
3. Add the vanilla and combine until well combined
4. Place the buttercream into a piping bag with a star large star nozzle and start piping! For a great tutorial on how to perfect your cupcake swirl check out MyCupcakeAddiction on YouTube and you'll be a pro in no time!
Ready for Decoration!
Then just make sure you have plenty of goodies to decorate your Ice Creams up with, sprinkles, cherries, flakes and chocolate sauces! Get creative, these are brilliant to have them ready as a base and have other decorate them too! Perfect for a party!
Tuck in and watch everybodies face glow with joy at these fun treats!