'99' cupcakes recipe
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
- 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
of the reference intake
- 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.
- 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.
- 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.
Tip: Don't have a piping bag? Use a sandwich bag and snip a small hole in one of the bottom corners.
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