Ice Cream Cupcakes Recipe
Uploaded by Renshaw Baking
- 200 g caster sugar
- 200 g unsalted butter - softened
- 4 large eggs
- 200 g self-raising flour
- 1 tsp baking powder
- 12 flat-bottomed ice cream cups
- 400 g Renshaw Vanilla Frosting
- Multi-coloured sprinkles
- Chocolate Flakes
Preheat the oven to 180°C/350°F/gas mark 4.
Place your flat-bottomed ice cream cones in a cupcake or muffin tray. You can wrap the outside of the cones in tinfoil to help prevent discolouration when baking.
Place the butter and caster sugar in a large mixing bowl. Using an electric whisk or wooden spoon, beat together until the mixture is very pale in colour and fluffy.
Gradually beat the eggs into the creamed mixture, one at a time, until well combined.
Sift the flour and baking powder into the bowl and using a large metal spoon, fold in lightly until no traces of flour remain.
Spoon the mixture evenly into the ice cream cones, but don't fill them.
Bake for 12 to 15 minutes and remove when light, fluffy and golden brown.
Leave to cool on a wire rack.
When cooled, pipe a swirl of Renshaw Vanilla Frosting onto each ice cream cupcake and decorate with sprinkles.
Stick a chocolate flake gently into the piped icing at an angle.