A fond farewell summer, it’s been nice to have had you around. Cheerio until next year, mon ami. Welcome autumn, I’m so looking forward to kicking up the golden leaves as they fall from the trees whilst you’re around. And celebrating so many family birthdays including Mr E’s and my own! Hurrah!
I’ve been wanting to try my hand at making these quirky cupcakes for a while now having seen them on Pinterest and the likes, so having some blackberries in the house waiting to be used, I weighed my sponge ingredients and baked these scrummy beauties.
The sponge is a basic Victoria mixture, with a blackberry nestled in the centre, being housed in a flat bottomed wafer ice-cream cone. I did worry slightly that the wafer would spoil by going into the oven but I can confirm that they came out fine. The top of the cupcake is loosely iced with frosting to mimic the ice-cream. The cupcake is then completed with a flake and a drizzle of blackberry sauce! Mmm yum!
These bakes are a delight to look at and eat. Not only are they a little different to the usual paper based cupcakes, but they taste pretty good too. The blackberries cut through the sweet frosting beautifully and the chocolate flake adds an extra treat. They’d be great for a party at anytime of year.
So, let’s get to it and bake!
’99’ Ice-Cream Cupcakes with Blackberries Yum
Difficulty: Easy – Moderate
Freezable: Sorry, untested
Time: 30 minutes hands on; 20 minutes bake time; plus cooling time
You will need:
Muffin baking tray
Hand held electric beater
Large star nozzle
For the sponge & cases
9 Flat Bottomed Icecream Wafer Cones
115g Unsalted Butter, softened
115 Caster Sugar
2 Eggs, beaten
115g SR Flour, sieved
0.5 tsp Vanilla extract
2 tsp Milk
For the Frosting
65g Unsalted Butter, softened
250g Icing Sugar
200g Full Fat Cream Cheese
For the Decoration
2 tsp icing sugar
2 tbsp. water
9 mini flakes (or 3 full size ones cut into thirds)
How to make them:
1. Pre heat the oven to 190c / Fan 170 / Gas 5.
2. Prepare the wafer cones. Cut nine narrow strips of tin foil, scrunch up to make donut ring shapes to sit in the muffin tin. Knock off any excess wafer from the cones, especially from the bases as this will help them stand upright. Sit the wafer cupcakes in the foil donut rings.
3. Make the sponge batter. Place the butter in a large bowl and beat either with a wooden spoon or hand held electric beater or stand mixer. Add the sugar and beat well until pale and fluffy. Add the beaten eggs a little at a time, beating well after each addition. If the mixture looks like it may curdle, add a dessert spoon of the weighed flour and mix to combine. Add the vanilla and milk and mix again. Gently fold in the sieved flour with a large metal spoon or spatula.
4. Fill the wafer cases. Using a teaspoon (or piping bag if you prefer) place a small amount of the sponge batter into the base of each of the wafer cases (no more than 1 teaspoon). Ease the mixture down. Place a small blackberry in the centre of the sponge batter and top with a further teaspoon of the batter. Tease the batter down the sides of the blackberry, smooth the top. Avoid over filling the cases. You’re aiming for the cases to be half to two thirds full. (On the images above, I filled our cones to just beneath the base of the lettering on the cone).
5. Bake the cupcakes. Place the muffin tray in the pre-heated oven and bake for about 20 minutes. You may need to rotate the tray after about 15 minutes. Remove from the oven once a skewer inserted into the cupcake comes out clean. Place on a cooling rack to cool.
6. Make the blackberry sauce. While the cupcakes are baking make the sauce. Place the blackberries into a small pan with the icing sugar and the water. Place over a medium heat and allow to cook. Stir regularly with a wooden spoon, breaking up the blackberries. Once the mixture has thickened a little, remove from the heat and place into a bowl to cool. Once cool you may want to sieve the mixture to remove any seeds.
7. Make the frosting. Place the butter into a good sized bowl and beat with the electric beater to ensure it is soft. Add the sieved icing sugar and slowly mix to combine with a wooden spoon. Add the full fat cream cheese and beat again with the electric beater for 2-3 minutes until it is well combined and creamy.
8. Pipe the frosting. Place the frosting in a piping bag fitted with a large star nozzle. Make a generous swirl of frosting on the top of each cupcake.
9. Finish the decoration. Insert a flake into the top of the cupcake and drizzle with the blackberry sauce.