We’ve added a flake to these delightful cupcakes, but you can top them with your favourite ice cream topping – hundreds and thousands, chopped nuts, grated chocolate or even a drizzle of strawberry sauce!
We’ve added a flake to these delightful cupcakes, but you can top them with your favourite ice cream topping – hundreds and thousands, chopped nuts, grated chocolate or even a drizzle of strawberry sauce!
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Yields:
12 serving(s)
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Cal/Serv:
457
Ingredients
For the cupcakes
150g
light muscovado sugar
150g
unsalted butter, softened
2 large eggs, lightly beaten
100g
self-raising flour, sifted
40g
cocoa powder, sifted
11/2tsp.
vanilla extract
12 ice cream cup cones, we used Askeys
For the icing and decoration
100g
white chocolate, chopped
150g
unsalted butter, softened
150g
icing sugar, sifted
75ml
double cream
2tsp.
vanilla extract
3
x 20g Cadbury’s flakes
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Put all the cupcake ingredients (except the cones) into a large bowl, pour in 50ml just-boiled water and beat with a handheld electric whisk for 1min, until smooth and combined. Divide evenly among the ice cream cones and arrange the cones in a large roasting tin, spacing apart.
Step 2Bake for 25-30min, or until a skewer inserted into the centre of the cakes comes out clean. Leave to cool completely in the tin.
Step 3When the cakes have cooled, make the icing. Melt the white chocolate in a small heatproof bowl and set over a small pan of barely simmering water (don’t allow the bottom of the bowl to touch the water). Remove from heat and set aside to cool for 5min, until just room temperature but still melted.
Step 4In a large bowl using a handheld electric whisk, beat the butter, icing sugar, double cream and vanilla, until combined. Add the cooled chocolate and beat for 1min, until pale and silky.
Step 5Scrape into a piping bag fitted with a large star nozzle. Pipe swirls on to the cooled cakes, to resemble a ‘99’ ice cream.
Step 6Halve the flakes to make two short pieces, then cut the halves lengthwise to make 12 long thin strips. Push a flake into the icing on each cupcake and serve.
TO STORE: The iced cupcakes are best eaten on the day, but can be stored in an airtight container in the fridge for up to 2 days. Allow to come to room temperature before serving (the cones will soften slightly).
Per serving:
Calories: 457
Protein: 5g
Fat: 30g
Saturates: 18g
Carbs: 42g
Total sugars: 32g
Fibre: 1g
Baking recipes that are so easy, you could make them in your sleep
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
