99 Ice Cream Cone Cupcakes

2015-08-16 13.32.57 2015-08-16 13.33.06 2015-08-16 13.33.13 2015-08-16 13.33.19 2015-08-16 13.33.26 2015-08-16 18.17.50

I saw these made by another lady and I just knew I had to make them…

The recipe I went by was from a book called ‘bake me I’m yours… Christmas’ by D&C

Traditional Sponge Cake page 74/75:
Ingredients-
Butter 150g (5 1/2 oz)
Caster Sugar 150g (5 1/2 oz)
3 Medium Eggs (which I used from my mother-in-law’s chickens)
Self-Raising Flour 150g (5 1/2 oz)

Method-
1. Preheat oven to 160 0C/325 oF/Gas Mark 3 and put the cupcake cases into your tin.

2. You can either use a large electric mixer or a electric handheld mixer to beat the butter and sugar together until light and fluffy. Meanwhile crack your eggs into a separate bowl, add the eggs occasionally beating well between each addition. You can add vanilla extract if you wish.

3. Sift the flour and add to the mixture and mix carefully until just combined.

4. Even out the mixture into the cake cases and use a palette knife or the back of a spoon to even the mixture.

5. Bake in the oven until a skewer inserted into the centre of your cakes comes out clean. Check small cakes often, my cakes took around 35 mins roughly in a gas oven.

6. Allow to cool.

For the buttercream I used the same book on page 86:
Ingredients-
100g (3 1/2 oz) Butter
200g (7oz) Icing Sugar
15ml (1 tbsp) milk or water

Method-
1. Place the butter in a bowl and beat until light and fluffy.

2. Sift the icing sugar into the bowl and continue to beat until the mixture changes colour.

3. Add just enough milk or water to give a firm but spreadable consistency.

I used a piping tool I have which has groves to create the wavy edges in the icing, and I topped with flakes and also come hundreds and thousands etc to decorate.

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