Ice cream cone coffee cupcakes
Serves:
12
Level:
easy
Prep Time:
15 minutes plus cooling
Cook Time:
30-35 minutes
Ingredients...
- 12 ice cream cup cones
- 150g butter, softened
- 150g golden caster sugar
- 2 tbsp Camp Chicory & Coffee Essence
- 2 large eggs
- 150g self raising flour
For the Icing
- 175g butter, softened
- 300g icing sugar, sifted
- ½ tsp Camp Chicory & Coffee Essence plus extra for drizzling
- Few drops pink food colour
- Sprinkles and chocolate flakes to garnish
Method...
- 1. Preheat the oven to 180oC, gas mark 4.
- 2. Wrap the outside of each ice cream cone with foil and place in the holes of a muffin tin.
- 3. Whisk together the butter and sugar until pale and fluffy. Gradually whisk in the Camp and then the eggs, 1 at a time. Fold in the flour until combined. Spoon into the prepared cones and bake for 30-35 minutes. Remove the foil and allow to cool.
- 4. For the icing, whisk the butter and gradually add the icing sugar until smooth. Whisk in the Camp and the food colouring. Transfer to a piping bag fitted with a star nozzle. Pipe the icing over the cupcakes and decorate with sprinkles and a flake with a little drizzle of Camp.
