Cupcake ice creams

Ingredients

Cupcakes

1 x 340g cake mix
1 egg
half a cup milk
12 Patty pans

Frosting

250g butter
500g icing mix
2 tblsp water
Red, blue and yellow food colouring

Decoration

1 pkt Fairy Fives sprinkles
Lollies to fill cones to half way
12 small ice cream cones
Cachous (edible silver balls)

Method

Cupcakes

Mix cake batter as directed on the pack making sure you do beat it for the full 4 minutes as directed. Line a cupcake/muffin tin with patty pans. Spoon equal amounts into each pan.

These were baked at 160C for 15 minutes. Leave in the tin for 10 minutes and then cool on a wire rack.

Frosting

Beat softened butter until it is very pale and creamy (about 3 mins) and gradually add sifted icing sugar and vanilla. It will look too thick at times but as the sugar dissolves it becomes light and fluffy. With the mixer running slowly add 2 tablespoons of room temperature water and the frosting will puff up a little.

Divide the frosting between 3 bowls and add 2 drops of each colouring to the separate bowls and mix in.

Fill the 12 cones halfway with lollies (otherwise they are top heavy) and peel the patty pans off. Take some frosting on your spatula and spread it around the sides and just under the base of a cupcake and push it into the cone so it is wedged.

Taking a generous dollop of frosting on your spatula cover the entire cake and swirl it around to resemble soft serve ice cream.

Decoration

To add the sprinkles, dip fingers into water and then sprinkles and gently press onto the frosting. Add silver cachous to the top of each cone.