MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ice Cream Cone Cupcakes
 Categories: Cakes, Desserts, Chocolate
      Yield: 12 Servings

MMMMM--------------------------CUPCAKES-------------------------------
     12    Wafer cup cornets (Ice cream
           - cones with flat bottoms)
    125 g  Unsalted butter;
           - room temperature
    125 g  Golden caster sugar
      2 lg Eggs
    100 g  Self-raising flour
     30 g  Cocoa
      5 tb Milk
      1 ts Vanilla extract

MMMMM--------------------------FROSTING-------------------------------
    150 g  Unsalted butter;
           - room temperature
    180 g  Cream cheese
    400 g  Icing sugar
           Pink paste food colouring
      6    Chocolate flakes (sticks);
           - halved

  Equipment:

  12-hole mini muffin tin
  Ice-cream scoop
  Plastic piping bag, fitted with large star nozzle

  Set oven @ 190°C/375°F. Stand cornets (cones) in the tin's holes.

  Put the butter and sugar into a large mixed are cream until light
  and fluffy. Incorporate the eggs slowly. Sieve the flour, cocoa,
  and add in with the milk and vanilla. Beat together until combined.
  Using an ice-cream scoop, divide the mixture between the cornets.
  Bake for 20 minutes. Cool cone cakes completely.

  Make the frosting by putting the butter, cream cheese, and 200 g
  icing sugar into a bowl and beat together until smooth. Be careful
  not to spray icing sugar all over your kitchen by either place a
  tea towel over the bowl or partly incorporate it by hand first. Add
  the rest of the icing sugar and beat until smooth.

  Spoon half of the frosting into another bowl, add a couple of drops
  of pink food colouring and mix together until evenly coloured.

  Spoon the pink cream cheese frosting into one side of a piping bag,
  then the vanilla into the other. Pipe a large swirl on the top of
  each cake. Push in a chocolate flake.

  Recipe by Jessica Dady

  Recipe FROM: https://www.goodto.com

  Uncle Dirty Dave's Archives

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