I baked these Strawberry ice cream style sundae cupcakes the other day, it is summer after all and if you can’t have ice cream have cake that’s my philosophy anyways… I don’t really bake as much as I used to as I don’t have the time but I do miss it. Besides,
scoffing eating the finished product is always the best part, right? Here’s how I made them and the ingredients you’ll need if you want to give them a go yourself.
what you will need
140 grams of white sugar
a pinch of salt
20 grams of cocoa powder
100 grams of self raising flour
1 and a 1/2 teaspoons of baking powder
40g of unsalted butter (at room temperature)
1/4 teaspoon of vanilla extract
120ml of fresh whole milk
Pre heat the oven to 170 degrees, whilst the oven is warming up. In a large mixing bowl add the flour, the sugar, the salt, the baking powder and the butter. Mix on a high speed until it’s all nicely combined. Then in a small jug, whisk the egg, milk and vanilla extract together, then add it to the bowl with the dry ingredients, and continue mixing on a high speed until the mixture is nice and smooth.
Take a baking tray and fill it with paper cupcake cases, now for the tedious part. Carefully spooning the cupcake mixture into the cases. Once all of the cupcake cases are filled, place them in the oven for around 20 minutes. To make sure they’re done, place a skewer through the middle of the cupcake, if it comes out clean they’re done! If it comes out gooey with cake mix, they need to go back in for a little longer. Leave them to completely cool before decorating them with butter cream.
How to make the butter cream icing
100g of unsalted butter
200g of icing sugar
straws for decoration
Sift the icing sugar into a large bowl to remove any lumps, in another bowl whisk the butter until it becomes soft. Add a drop of Strawberry flavouring at a time and taste, to see how strong you want the flavour to be. Slowly add the icing sugar, and stir until it starts to stiffen. I like to place the bowl of icing in the fridge for around 15-20 minutes or so before piping, as it can become warm, which means it won’t hold or stay in place on the cupcakes. When the icing is chilled, spoon it into a piping bag and pipe it onto the cupcakes, add as many sprinkles to decorate as you wish and pop a cherry on top, add a paper striped straw (for decoration only) then they are good to go!
What do you think?