Ice Cream ‘99’ Cupcakes

Cupcakes are a larger version of the English favourite ‘Fairy Cakes’.  They are very easy to make, being a basic Victoria Sponge recipe.  The baked cupcakes can then be decorated in any way you wish.  However having been inspired by a feature in a magazine, I decided to try out these ‘99’ Ice Cream Cupcakes.

The recipe will make 12 Cupcakes

Ingredients (For the Cakes)

150 grams (5oz) butter or margarine
150 grams (5oz) caster sugar
150 grams (5oz) self-raising flour (sieved)
3 eggs (beaten)
30 mls milk
Half teaspoon of vanilla extract
Paper Cupcake cases
12 hole muffin tin

Turn the oven on to 190? (Gas mark 5)
Put paper cupcake cases into the muffin tin

Put butter and caster sugar into a bowl and beat with a wooden spoon until creamy and very light in colour.  Alternatively mix with an electric mixer.
Slowly add the beaten eggs, beating well after each addition.
Using a metal spoon add the sifted flour and gently fold into the mixture.  Do not beat as the air will be removed and the cakes will have a solid texture.
Add the milk and vanilla extract and gently fold in.
Spoon the mixture into the paper cases.
Bake in the centre of the oven for 15 – 20 minutes.
To tell if the cakes are cooked, press gently in the centre.  The cake should feel firm.
When cooked, remove from the oven and leave in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Ingredients (Butter Cream Decoration)

150 grams (5oz) butter – softened
300 grms (10oz) Icing Sugar – sieved
Half teaspoon of vanilla extract
Icing Bag and large ‘cream’ nozzle
6 Chocolate flakes (Cadbury’s are best) – cut in half
Coloured Sugar Strands or Hundreds and Thousands

Beat the softened butter in a large bowl until very light and creamy.
Slowly beat in the icing sugar.
Mix in the vanilla extract.
Put the butter cream into the icing bag with the large nozzle.
Starting from the outside to themiddle of each cake, create a swirl and finish with a little peak.

Push in half a chocolate flake.

Sprinkle with the sugar strands.

These cakes will keep fresh for 3 – 4 days – although they will probably vanish long before then.

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