Ice Cream Cupcakes Recipe
Hi Cake Cetera readers
My name is Rachel Harden & here is my ice cream cupcakes recipe. I am a keen home baker and would absolutely love my own little café one day – for now though I practice and share my recipes on my blog for others to try. Inspired by the fleeting visit of sunshine a few weeks ago I decided to bake some raspberry ripple ice-cream cupcakes that would be perfect for a summer time picnic in the park.
These cakes are a very simple sponge recipe that with a little bit of decoration are transformed into delicious whippy ice-creams, a fitting end to any summer time celebrations. For all of my sponge-based recipes I revert to my fall to recipe – 50g of flour, butter and sugar per large egg. I find you can’t go far wrong with this sponge base. Of course you can add additional flavouring to transform your sponge any way you like!
To make approximately 12 cupcakes you will need:
- 4 large eggs
- 200g unsalted butter or baking margarine
- 200g self raising flour
- 200g caster sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- Flat bottomed ice cream cones
For the icing:
- 250g softened unsalted butter
- 500g icing sugar
- 1teaspoon of vanilla extract
- 4 tablespoons of raspberry jam
- Chocolate flakes
For my sponge recipes I do tend to use baking margarine rather than unsalted butter. It is much easier to cream with the sugar – particularly for kids! I haven’t found any real differences in the outcome of my bakes when using one or the other. Little hands will definitely find the mixing easier using margarine!
Before starting, preheat your oven to around 180c fan.
I make the sponge:
- Cream the butter and the sugar until light and fluffy
- Gradually add the eggs and the vanilla, making sure you beat well between each addition.
- Sift in the flour and baking powder and gently fold this into the mixture using a spatula.
I don’t tend to use baking power in my sponges – however if baking with kiddies a teaspoon of baking powder won’t hurt and it will help to remedy any slightly heavy handed ‘folding’.
- Stand your ice-cream cones in deep muffin tins before spooning your sponge mixture into each one until approximately half full.
- Bake your sponges for around 20 minutes. To test they are ready, insert a skewer, if it comes out clean they’re done!
Whilst they are cooling you can make the buttercream by combining the butter, icing sugar and vanilla with a dash of milk. If your mixture is took thick to spoon / pipe add more milk. If too loose add more icing sugar.
You then need to heat the jam in a pan before passing it through a sieve and allow to cool. When you are ready to decorate, roughly fold the jam into the buttercream mixture. Don’t mix it too much as you want to create a raspberry ripple effect.
At this point, transfer your icing to a piping bag and when your cakes are completely cool pipe the icing like a whippy ice cream! Add a flake and sprinkles for the finishing touches.
And that’s all there is too it for yummy ice cream cupcakes – if you wanted to add a little extra, you could use more jam and inject this into the sponge so that it has a jammy centre, you could experiment with flavours to create cupcake versions of your favourite ice creams, I think I might try mint choc chip next.
Happy Baking, Rach x
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