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Raspberry ripple ice cream cupcakes

by Helen Jessup
Raspberry ripple ice cream cupcakes

Raspberry ripple ice cream cupcakes

PT1H15M

Why not try?

Ingredients

Metric

Imperial

  • 175g of butter
  • 175g of caster sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 175g of self-raising flour
  • 12 ice cream cones, with flat bases
  • 250g of butter, softened
  • 500g of icing sugar
  • 1 tbsp of water, at room temperature
  • 1 tsp raspberry jam
  • 12 raspberries
  • 4 chocolate flakes, each cut into 3
1
Preheat the oven to 180°C/gas mark 4
2
Place the cones into a muffin tin
3
Beat the butter and sugar together until light and creamy. Beat in the eggs one at a time and then add the vanilla extract. Fold in the flour until well combined
4
Spoon the mixture into the cones, filling to approximately 2/3 full
5
Bake for approximately 15 minutes, until the sponge is springy to the touch. Allow to cool whilst making the buttercream
6
Beat the butter together with half of the icing sugar until pale and smooth. Beat in 1 tbsp of the water, and then the remaining icing sugar, and water if needed. Beat well, until very pale and creamy, adding a little more water if it feels too stiff
7
Place a nozzle in your piping bag (I always use a Wilton 1M) and smear the raspberry jam on the inside of the bag before filling with the buttercream
8
Pipe the buttercream onto the cakes in a large swirl and place a raspberry and flake piece on top
Place a raspberry and flake piece on top
 

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