Ice-cream Cone Cupcakes 夏日雪糕筒Cupcakes
Who want ice-cream??? Seriously, under 45 degree everyday here (in Dubai) , I dream about ice-cream ALL THE TIME! Look, these ice-cream are sooooo adorable, but wait, they are actually cupcakes. How cute is that?!!?!?!?!?
Simply put the cake batter into ice-cream cone, bake it and add the buttercream swirl on it. Add some sprinkles, chocolate chips…this and that….there you go, a very eye-catching and delicious ice-cream cone cupcake!
Let’s try this with your kids and I am sure they will love it!
炎炎夏日，好想吃一口透心涼的雪糕！看清楚，原來是可愛的Cupcake！只要將蛋糕糊倒入雪糕筒內，再焗15-20分鐘，然後把香濃幼滑的牛油糖霜buttercream加在蛋糕上，點綴小裝飾，就做到又養眼又好吃的夏日雪糕筒Cupcake！
趁着放暑假，一起和孩子們動手做甜品吧！
Cream the butter and sugar together, then add in egg, milk and vanilla extract. Mix well.
Sift in flour and baking powder, mix well. You can add some chocolate sprinkles.
Put the ice-cream cone in muffin tins, put the batter into double lock bag, pour the batter into the cone, half way through. Pop in preheated 180C oven, bake for 15-17 minutes or until fully cooked.
For the buttercream : Cream the butter until light and fluffy, for few minutes. Then sift in icing powder, mix well. Add one to two tablespoons of milk, mix well.
Add buttercream in a double lock bag with piping tip. Pipe the swirl on completely cooled cake, add some sprinkles, enjoy!
用電動打蛋器打發牛油和糖，然後下雞蛋、牛奶和雲呢拿香油.
再篩入麵粉和泡打粉，拌勻 (也可加入巧克力碎）
將糕筒放在蛋糕模內，再蛋糕糊倒入密封袋內，再擠入蛋糕糊至一半滿。放入已預熱180度C焗爐，焗約15-17分鐘或至蛋糕全熟.
牛油糖霜Butter Cream 做法： 用電動打蛋器打發牛油數分鐘，至牛油成淡黃色，然後篩入糖粉，拌勻。下一至兩湯匙牛奶，拌勻.
將牛油糖霜放入擠花袋內，在已待涼的蛋糕上擠上糖霜，灑上巧克力碎即成！
- 100 g unsalted butter
- 70 g sugar
- 2 eggs
- 25 ml milk
- 1 tsp vanilla extract
- 100 g all-purpose flour
- 1 tsp baking powder
- chocolate sprinkles
- 120 g unsalted butter
- 220 g icing sugar
- 1-2 tbsp milk
- 100 克 無鹽牛油
- 70 克 砂糖
- 2 隻 雞蛋
- 25 毫升 牛奶
- 1 茶匙 雲尼拿香油
- 100 克 中筋麵粉
- 1 茶匙 泡打粉
- 朱古力碎
- 120 克 無鹽牛油
- 220 克 糖霜／糖粉
- 1-2 湯匙 牛奶
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Cream the butter and sugar together, then add in egg, milk and vanilla extract. Mix well.
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Sift in flour and baking powder, mix well. You can add some chocolate sprinkles.
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Put the ice-cream cone in muffin tins, put the batter into double lock bag, pour the batter into the cone, half way through. Pop in preheated 180C oven, bake for 15-17 minutes or until fully cooked.
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For the buttercream : Cream the butter until light and fluffy, for few minutes. Then sift in icing powder, mix well. Add one to two tablespoons of milk, mix well.
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Add buttercream in a double lock bag with piping tip. Pipe the swirl on completely cooled cake, add some sprinkles, enjoy!
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