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'99' cupcakes recipe

31 ratings

Summer wouldn't be complete without a classic '99' flake, and these ice cream cupcakes can be enjoyed whatever the weather! Bake the cakes in ice cream cones and finish with a swirl of vanilla buttercream, a chocolate flake and a drizzle of sweet raspberry coulis for an impressive sweet treat. See method

Serves 12
15 mins to prepare and 25 mins to cook
341 calories / serving
Vegetarian

Ingredients

125g butter, softened
125g caster sugar
2 large eggs
125g self-raising flour
1 tsp vanilla extract
1 tbsp milk
50g dark or milk chocolate chips
12 cup cornets (with flat bottoms)
4 chocolate flakes, each cut into 3
Tesco Finest raspberry coulis

For the buttercream

60g butter, softened
120g icing sugar
½ tsp vanilla extract

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1425kj
341kcal 17%
Fat
18g 26%
Saturates
10g 52%
Sugars
30g 33%
Salt
0.2g 3%

of the reference intake
Carbohydrate 42.2g Protein 4g Fibre 0.8g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Beat the butter and sugar with an electric whisk or wooden spoon for 5 mins until pale and fluffy. Add the eggs one at a time with 1 tbsp flour, beating well. Whisk in the remaining flour, vanilla extract and milk until just combined. Fold in the chocolate chips.

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Put the cornets on a baking tray or in a muffin tin. Use a teaspoon to fill the cones two-thirds full with batter, then smooth the tops. Carefully transfer the tin to the oven and bake for 25 mins until the cakes are risen and golden, and a skewer inserted into the middle comes out clean. Transfer the cones to a wire rack to cool completely.

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To make the buttercream, beat the butter, sugar, vanilla extract and ½ tbsp boiling water in a bowl with an electric whisk or wooden spoon until fluffy and nearly doubled in volume. Transfer to a piping bag with a star nozzle and swirl onto the cooled cakes when ready to serve. Position the flakes into the icing, then drizzle with coulis to serve. Will keep for up to 4 days in an airtight container.

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