Wednesday, 14 March 2012

Milk Chocolate Cupcakes in a Ice-Cream Cone!

Milk Chocolate Cupcakes in a Ice-Cream Cone!

I didn't just want a cupcake. I wanted a cupcake in a ice-cream cone! I took a recipe and decided i wanted it to be in a ice-cream cone to make it more fun while making these delicious treats! I thought it would be easy and then i ran into some trouble..

Makes 12 cupcakes

2 1/2 cupcakes all-purpose flour

2 1/2 tsp baking powder

1/4 tsp salt

8 tbsp unsalted butter ( room temperature )

1 3/8 cups sugar

2 large eggs ( room temperature )

2 1/2 tsp pure vanilla extract seeds from a vanilla bean

1 1/4 cups whole milk ( room temperature )

1: Preheat the oven to 350 F. Take a foil pan and wrap the tin foil around the pan and take some scissors and pierce some holes in the tin foil.

2: Sift together the flour,baking powder, and salt on a sheet of parchment paper or wax paper and set aside.

3: In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, or until light and fluffy.

4: Add the eggs one at a time, mixing slowly after each addition.

5: Add the vanilla and vanilla bean seeds to the milk in a large liquid measuring cup.

6: Add one third of the dry ingredients followed by one third of the milk, and mix thoroughly. Repeat. Add the last third of the dry ingredients followed by the last third of milk, mixing slowly until well uncorporated.

7: Scoop the batter into the cupcake cones and bake for 25 minutes ( Check at 25 minutes might be longer) This is where i ran into some problems. I over flow ed the cupcakes while scoopng in the batter and 1 batch never turned out! So i suggest you to not go to the top with batter!

This is a perfect amount!


( I used buttercream icing because i never had the chocolate chips but you can use the recipe i put below )

Milk Chocolate Frosting:

2/3 cup milk ( room temperature)

5 cups confectioners sugar

12 tbsp butter ( room temperature)

5 tsp pure vanilla extract

1/2 tsp salt

2 1/2 cups chocolate chips, melted and then room temperature

Rainbow sprinkles (optional)

1: Combine the milk, confectioners sugar, butter, vanilla, and salt at high speed until light and fluffly and airy, approximately 3 to 5 minutes. Slowly add the melted chocolate until well incorporated.

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