It’s holiday season here in the UK, and regardless of whether you travel abroad to a beautiful golden beach or stay more local to home, there’s often lots of ice creams and 99’s to be enjoyed. The recipe I’m sharing today is a fun twist on the classic ice cream cone. Infact it’s not an ice cream at all, but a cupcake styled as an ice cream!
One of the great things about these ice cream themed cupcakes (other than the fact that you could playfully fool your children!) is that every single part of them is edible (well, apart from the stone in the cherry on top, though you could pit them if you like!) There’s no paper cupcake cases to be gathered and binned as the cupcakes are baked in the flat bottomed wafer ice cream cones! Just to be upfront, the cones do become a tiny (and I mean tiny) bit more crisp after the bake but other than that these substitute cupcake cases aren’t at all affected by being in the oven.
These Black Forest Ice Cream Styled Cupcakes are just as easy to make as your regular cupcakes too, afterall we’re simply replacing the disposable paper cases with edible wafer cones! Simply steady the flat bottomed ice cream cones in the muffin tin (I talk through this in the printable recipe below), part fill them with your cake batter and then bake! How easy is that!
The other great thing about these summery cupcakes is that they’d be great for so many occasions, whether that’s a party for a child or adult, a summer fate, or even a charity bake sale.
They’re also great for a bit of playful fun by tricking the children into thinking they are ice cream!
So, here’s how to make Black Forest Ice Cream Styled Cupcakes
delicious flavours of a Black Forest Gateau. They’re filled with a
chocolate sponge with a hint of kirsch, topped with an ice cream style
swirl of butter cream and finished with a cherry and that all important
drizzle of chocolate!
Hands on time: 30 mins Bake time: 20 – 25 mins Yield: 11 – 12 cupcakes
For the Cupcake Batter
- 11 – 12 Flat Bottomed Ice Cream Cones (we used Askeys)
- 115g Butter, unsalted & softened
- 60g Caster Sugar
- 55g Golden Caster Sugar
- Pinch of Salt
- 3 tsp Kirsch (optional)
- c35g Dried Cherries
- 85g SR Flour
- 30g Cocoa Powder
For the Butter Cream Frosting
- 250g Butter, unsalted & softened
- 450g Icing Sugar
- 1 tbsp Milk
For the Chocolate Ganache
- 70g Dark or Milk Chocolate
- 70ml Double Cream
- 11 or 12 Fresh Cherries, washed. Consider pitting them.
Notes: a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour and eggs. Simply weigh the butter, sugar and flour to the same weight as the eggs. Of course the value may be slightly different to the 210g listed in the ingredients above. b) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better cupcake sponge. c) I filled each of the Askeys flat bottomed cones almost two-thirds full – up to the base of the writing where the cone begins to jut out. Avoid overfilling the cones. d) You may find it easier to use a piping bag to fill the cones with the cake batter. Ensure enough of the piping bag is cut away for the dried fruit pieces to pass through. e) Consider mixing a teaspoon of kirsch into the made chocolate ganache, considering who they are intended for.