A fond farewell summer, it’s been nice to have had you around. Cheerio until next year, mon ami. Welcome autumn, I’m so looking forward to kicking up the golden leaves as they fall from the trees whilst you’re around. And celebrating so many family birthdays including Mr E’s and my own! Hurrah!
I’ve been wanting to try my hand at making these quirky cupcakes for a while now having seen them on Pinterest and the likes, so having some blackberries in the house waiting to be used, I weighed my sponge ingredients and baked these scrummy beauties.
The sponge is a basic Victoria mixture, with a blackberry nestled in the centre, being housed in a flat bottomed wafer ice-cream cone. I did worry slightly that the wafer would spoil by going into the oven but I can confirm that they came out fine. The top of the cupcake is loosely iced with frosting to mimic the ice-cream. The cupcake is then completed with a flake and a drizzle of blackberry sauce! Mmm yum!
These bakes are a delight to look at and eat. Not only are they a little different to the usual paper based cupcakes, but they taste pretty good too. The blackberries cut through the sweet frosting beautifully and the chocolate flake adds an extra treat. They’d be great for a party at anytime of year.
So, let’s get to it and bake!
’99’ Ice-Cream Cupcakes with Blackberries Yum
Yield: 9
Difficulty: Easy – Moderate
Freezable: Sorry, untested
Time: 30 minutes hands on; 20 minutes bake time; plus cooling time
You will need:
Muffin baking tray
Tin Foil
Hand held electric beater
Piping Bag
Large star nozzle
For the sponge & cases
9 Flat Bottomed Icecream Wafer Cones
115g Unsalted Butter, softened
115 Caster Sugar
2 Eggs, beaten
115g SR Flour, sieved
0.5 tsp Vanilla extract
2 tsp Milk
9 Blackberries
For the Frosting
65g Unsalted Butter, softened
250g Icing Sugar
200g Full Fat Cream Cheese
For the Decoration
10 Blackberries
2 tsp icing sugar
2 tbsp. water
9 mini flakes (or 3 full size ones cut into thirds)
How to make them:
1. Pre heat the oven to 190c / Fan 170 / Gas 5.
2. Prepare the wafer cones. Cut nine narrow strips of tin foil, scrunch up to make donut ring shapes to sit in the muffin tin. Knock off any excess wafer from the cones, especially from the bases as this will help them stand upright. Sit the wafer cupcakes in the foil donut rings.
3. Make the sponge batter. Place the butter in a large bowl and beat either with a wooden spoon or hand held electric beater or stand mixer. Add the sugar and beat well until pale and fluffy. Add the beaten eggs a little at a time, beating well after each addition. If the mixture looks like it may curdle, add a dessert spoon of the weighed flour and mix to combine. Add the vanilla and milk and mix again. Gently fold in the sieved flour with a large metal spoon or spatula.
4. Fill the wafer cases. Using a teaspoon (or piping bag if you prefer) place a small amount of the sponge batter into the base of each of the wafer cases (no more than 1 teaspoon). Ease the mixture down. Place a small blackberry in the centre of the sponge batter and top with a further teaspoon of the batter. Tease the batter down the sides of the blackberry, smooth the top. Avoid over filling the cases. You’re aiming for the cases to be half to two thirds full. (On the images above, I filled our cones to just beneath the base of the lettering on the cone).
5. Bake the cupcakes. Place the muffin tray in the pre-heated oven and bake for about 20 minutes. You may need to rotate the tray after about 15 minutes. Remove from the oven once a skewer inserted into the cupcake comes out clean. Place on a cooling rack to cool.
6. Make the blackberry sauce. While the cupcakes are baking make the sauce. Place the blackberries into a small pan with the icing sugar and the water. Place over a medium heat and allow to cook. Stir regularly with a wooden spoon, breaking up the blackberries. Once the mixture has thickened a little, remove from the heat and place into a bowl to cool. Once cool you may want to sieve the mixture to remove any seeds.
7. Make the frosting. Place the butter into a good sized bowl and beat with the electric beater to ensure it is soft. Add the sieved icing sugar and slowly mix to combine with a wooden spoon. Add the full fat cream cheese and beat again with the electric beater for 2-3 minutes until it is well combined and creamy.
8. Pipe the frosting. Place the frosting in a piping bag fitted with a large star nozzle. Make a generous swirl of frosting on the top of each cupcake.
9. Finish the decoration. Insert a flake into the top of the cupcake and drizzle with the blackberry sauce.
Enjoy!
Recipes Made Easy
These are fab and Iove the hidden blackberry
Angela - Only Crumbs Remain
Thankyou Jacqui, those hidden blackberries were a lovely surprise for those not realising they were in the middle of the cake batter too 🙂
Angela x
Stuart Vettese
These look so deceptively like real ice-creams – my mind would be very confused but satisfied! Thanks for taking part in Treat Petite x
Angela - Only Crumbs Remain
Ha-ha-ha, thank you Stuart. I think the ice-cream impression helps with the very loose piping of the frosting.
Thanks for popping by and commenting,
Angela x
Kirsty Hijacked By Twins
I have made plain vanilla ice cream cone cakes before for my eldest boys school fair and they were a great success, I love the added fruit in your ones. I must bake again, the twins would love them. Thank you for sharing with #cookblogshare x
Angela - Only Crumbs Remain
Thank you 🙂 We enjoyed the fruit with them, it just broke up the richness of the frosting as well as giving another flavour dimension. They're so much fun aren't they. I expect they went down a treat at your school fair.
Thanks for popping by and commenting Kirsty,
Angela x
Debra Clark
So yummy and fun! Thanks for stopping by and sharing with us at #TryaBiteTuesday – pinned and shared your delicious treat! Hope to see you back next week, thanks again!
Angela - Only Crumbs Remain
Thank you Debra on both counts 🙂
Angela x
Sarah James
I love your ice cream cupcakes Angela, such a fun idea & the perfect way to say goodbye to the summer x
Angela - Only Crumbs Remain
Thank you Sarah 🙂
Angela x
Time to be an Adult
I think I've managed to pick just enough blackberries to be able to give this a go, they look fab!
Angela - Only Crumbs Remain
🙂 thank you x I'm off blackberry picking very soon….more blackberry recipes to come (purple fingers crossed)! If you do give them a go, try not to over fill them. The ice cream cones are really quite deceptive and it's easy to put too much batter mixture in resulting in the mixture over flowing as it bakes. I'd aim to fill it to beneath the lettering on the cone (if that makes sense).
Do let me know how you get on if you try them, and thanks for popping by and commenting,
Angela x
Domesticated Momster
These are great! If I was crazy enough I would make them for my son's class! Thank you for sharing this fab recipe with #foodpornthursdays.
Angela - Only Crumbs Remain
Ha-ha-ha, thanks Trista!
Cheers for popping by and commenting, and you're welcome,
Angela x
Victoria Welton
What a fabulous idea! My daughter would love these. #recipeoftheweek
Angela - Only Crumbs Remain
Thank you Victoria, they're a little quirky aren't they. I gave a couple of them to my parents for them to enjoy and they were really taken with them too. I think they'd be great regardless of age 🙂
Thanks for popping by and commenting,
Angela x
Le Coin de Mel
Oh wow, your cupcakes would be perfect for a birthday party! Pinning right now! #FoodYearLinkup
Angela - Only Crumbs Remain
Thank you. Ooh yes, they certainly would, and not just for the young ones either 🙂
Thanks for popping by and commenting,
Angela x
Charlotte Oates
I used to love blackberry picking at my Granny's when I was little. Sadly I haven't spotted any stray bushes near me, I'm going to have to keep an eye out as they're one of my favourite fruits.
These cupcakes are so much fun and they sound delicious.
Thanks for joining #FoodYearLinkup
Angela - Only Crumbs Remain
Ooh they're a scrummy fruit aren't they, and so easy to pick yourself (when you find a blackberry bush that is). I must say until last yr I'd not seen many for a number of years also, but since Mr E & I have been taking a regular walk at a local nature reserve we've found many bushes there. We seem to be finding them along canal tow paths, some river banks too and simply off the beaten track. I'm hoping to pick some this next week, as they're not quite ripe here in Yorkshire at the moment. Hope you manage to find some.
Thanks for popping by and commenting Charlotte, and you're welcome,
Angela x
Lucy @ Bake Play Smile
These are the cutest little things ever! I thought they were ice-creams!!! How clever. Thanks for linking up with our Fabulous Foodie Fridays party xx
Angela - Only Crumbs Remain
Ha-ha-ha 🙂 I'm so glad they fooled somebody – that's the aim (well not to fool you, but you know what I mean I hope).
Thanks so much Lucy, and you're welcome.
Thanks for popping by and commenting,
Angela x