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OMG I HAVE THE BEST ONES FOR YOU HUNNY!!!
Chocolate covered brownie icecream cone cupcakes
Makes 12 Ice Cream Cone Cupcakes
Cupcake Making time 20 minutes
Cupcake Baking 160 degrees c
COATING
1 1/3 cups choc chips
2 tablespoons of canola or vegeatable oil
Sprinkles for decoration Maybe yellow and blue for Bob the Builder theme or ricepaper bob pictures to place ontop
BATTER
12 Flat bottom ice cream cones
1/2 cup unsalted butter cut into pieces
28 grams chocolate chopped
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla extract
2/3 cup chocolate chips
Cupcake Method:
Position a rack in the iddle of the oven. Preheat the oven to 160c. Cut 6-inch squares of aluminium foil and press them into 12 regular or mini-muffin tin cups, letting the edges of the foil over the hanging edges. Place a cone in each cup, wrapping the foil around the cone to hold it sturdily in the muffin cup. If you jiggle the pan slightly the cones should not fall over.
Put the butter and chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or bottom of the double boiler). Stir until the butter and chocolate are melted and smooth. Remove from the water and set aside to cool slightly.
In a small bowl, stirl the flour, baking powder and salt together; set aside. In a large bowl, using an electric mixer on medium speed beat the eggs and sugar until thickened and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Mix in the Vanilla. On low speed, mix in the chocolate mixture. Mix in the flour mixture until it is incorporated and the batter looks smooth. then Mix in the chocolate chips.
Using a small spoon, fill each icecream cone with about 1/4 cup batter to just bellow the top of the cone.Carefully put the cupcakes into the oven, making sure that the cones are still standing upright.
Bake until a toothpick inserted in the centre comes out with moist crumbs, but not wet batter, clinging to it, about 28minutes. (If the toothpick penetrates the chocolate chips test in another spot)
Let the cupcakes cool in the pan for about 20 minutes.
Meanwhile, make the chocolate coating. Put the chocolate and oil in a heat-proof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water ( or the bottom of the double boiler) Stir until the chocolate is elted and smooth. Scraspe the chocolate coating into a small bowl.
Dip the top of each cupcake cone in the chocolate coating, letting any excess drip off, and replace the cones in the muffin tin. ( You will have some chocolate coating left over for another use or to pour over ice cream; working with a larger quantity of chocolate coating makes it easier for dipping) Let the coating firm for about 10 minutes then sprinkle it lightly with sprinkles..
You can store the cupcakes for up to 3 Days in a dry cool place!!!
These are soo CUTE!! They look like little icecreams but they are actually cupcake icecreams hehe!!
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Here it is.....
Crabapple Bakery's Vanilla Cupcakes:
2 3/4 cups plain flour
2 tsp baking powder
200g softened unsalted butter
1 3/4 cups castor sugar
4 eggs
1 tbs vanilla extract
1 cup milk
preheat oven to 170C.
line two 12-hole muffin trays with cupcake papers.
Sift together the flour and baking powder. In a separate bowl, cream the butter for 1-2 minutes.
Add caster sugar a third at a time, beating for 2 minutes after each addition.
After the last addition, beat until the mixture is light and fluffy and the sugar has almost dissolved.
Add eggs one at a time, beating for 1 minute after each minute or until mixture is light and fluffy.
Add the vanilla extract and beat until combined.
Add a third of the flour to the creamed mixture and beat on low speed until combined. Add half of the milk and beat until combined. Repeat this process.
Add the remaining third of the flour and beat until thoroughly combined; do not over-beat or the mixture will toughen.
Spoon mixture into cupcake papers, filling each about three-quarters full. Bake for 18-20 minutes, or until a skewer inserted comes out clean. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.
Vanilla Buttercream Frosting:
(Makes enough for about 24 cupcakes)
220g softened unsalted butter
1/2 cup milk
1 tbs vanilla extract
8 cups icing sugar
Cream the butter for 1-2 minutes.
Add milk, vanilla extract, and half the sifted icing sugar, and beat for at least 3 minutes or until the mixture is light and fluffy.
Add the remaining icing sugar and beat for a further 3 minutes or until the mixture is light and fluffy and of a spreadable consistency.
Add extra milk if the mixture is too dry, or extra icing sugar if the mixture is too wet.
NOTES
I use SR flour instead of plain and baking soda (leave out baking soda with SR flour)
It is REALLY important to beat for the time allocated as this is what makes them light and fluffy.
My icing is about 3 cups of icing sugar with a few dollops of sour cream and beat with electric beater and colour with food colouring. The icing recipe here makes heaps! It is meant to be swirled in a peak.
I buy white muffin papers from woolies. Sometimes they also come in silver foil and white. They are big cupcakes.
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Deirdre,
I just wanted to post and say I made your cupcakes tonight... OMG they are soooo good!!!!
I used the plain flour & baking powder - and didn't ice them, as I added raspberries & white choc bits to them, I think it may have been too sweet with the icing - and DS always picks the icing off anything anyway!
Thanks so much for the recipe!
I'm keen to make more with different ingredients in them now
2014 BellyBelly RAK Recipient.
I'm not flash at making cupcakes but I swear by the Crabapple Bakery cupcake cookbook. It has so many different cakes!!
I still manage to burn them though! Good luck with your daughter's birthday!
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