The only
change I made was the addition of the toffee sauce:
110g
unsalted butter, room temperature
110g caster
sugar
3 eggs
110g
self-raising flour
1tsp baking
powder
1tsp vanilla
essence
12
flat-based ice cream cones
3 or 4
Cadburys chocolate flakes
For the
icing:
225g unsalted
butter at room temperature
450g icing
sugar
2tsp vanilla
essence
Method
Preheat the
oven to 180°C/350°F/gas 4. Cut squares of tin foil and place them in the holes
of a muffin tin. (I used a mini muffin tin which fitted them perfectly) Place the ice cream cone in each piece of foil and wrap the
foil around the cone.
Cream the
butter and sugar together until pale and fluffy. Beat in the eggs one, at a
time. Sift the flour and baking powder together and add this a third at a time
to the batter. Add the vanilla.
Divide the mixture
evenly between the cones. Place in the centre of the oven and bake for about 20
mins. Place on a wire rack and leave to cool.
I used
a straw to poke a hole through the middle down to the bottom of the cone, I
then used a new syringe to fill the cavity with shop bought toffee sauce (the
sort you would put on ice cream)
Make the
icing. Beat the butter so that it is pale and creamy and add the icing sugar
and the vanilla.
Using a
piping bag with a star-shaped nozzle, pipe the icing onto the cupcakes. Sprinkle
with hundreds and thousands and add a chocolate flake to each.
I’m thinking
of experimenting with raspberry ripple and mint choc chip versions…
