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Hannah's Ice Cream Cupcakes

This fab recipe was given to us by one of our star bakers- Hannah. Thanks Hannah!
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Ingredients

12 ice cream cups
200g (7oz) caster sugar
200g (7oz) butter, softened
4 eggs
200g (7oz) self-raising flower- swap 3tbsp of this for 3tbsp cocoa powder if you want chocolatey cupcakes
5ml (1tsp) baking powder
30ml (2tbsp) milk

Other things you will need

A muffin tin

Instructions

Stand ice cream cups in muffin tray.
Pre-heat oven to 190 degrees/Gas Mark 5.

In a large bowl, whisk all the ingredients together until you have a smooth, soft batter.
Spoon batter into a piping bag, snip the end and fill each ice cream cone -do this rather than spooning it in to avoid mess and air pockets!
Bake in the oven for about 20 minutes or until a knife comes out clean.
Remove Ice cream cones from muffin tray and allow to cool completely. 
Ice using butter-cream, sprinkles and a flake! 

Tips..

Want a chocolate sponge? Swap out 3tbsp of flour for 3tbsp of cocoa powder.

Want to make your own buttercream? Check out our buttercream recipe!
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freecakesbristol@gmail.com
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  • About Us
  • Request a cake
  • Get involved
  • Our partners
  • Cake gallery
  • Volunteer Area