Cupcake ice creams
- 1 x 340g cake mix
- 1 egg
- half a cup milk
- 12 Patty pans
- 250g butter
- 500g icing mix
- 2 tblsp water
- Red, blue and yellow food colouring
- 1 pkt Fairy Fives sprinkles
- Lollies to fill cones to half way
- 12 small ice cream cones
- Cachous (edible silver balls)
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.
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.
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.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.