Thursday, April 28, 2011

Ice-cream cone cupcakes

An interesting ideas for cupcakes lover. If you gals have been reading my blog, you should have knew that i am still struggling to bake. Have this scary virus  revolting around my house for almost one month and my kids have already half recovered, but their poor mum caught it at last. Haa!!! Maybe it my will power to be strong for them till they are almost recover and my mentality relax and cave in to the horrible virus. These cupcakes are supposed to be so... beautiful done with a dome and some whipped cream pipe as topping to present it like a real ice-cream, but i was too tired. Even the photo was taken badly. So sorry for the creator :(  But anyway, i am submitting it to: Aspiring Bakers #6: Say Cheese! (April 2011)

These are chocolate and cream cheese cupcakes

(Makes 8 Ice-cream cone cupcakes)
8 pcs ice-cream cone
Cream cheese filling
- 110g cream cheese (room temperature)
- 35g caster sugar
- 1 small egg
Chocolate cupcakes
- 90g plain flour
- 60g caster sugar
- 60g brown sugar
- 20g cocoa powder
- 1/2 tsp baking powder
- 120g chocolate milk ( i used HL milk)
- 40ml melted salted butter\
- 1/2 tbsp lemon juice
- half lemon zest
- 1/2 tsp chocolate paste ( i used vanilla essence)

  • Preheat oven at 190C. Using aluminium foil cover the muffin tray and cut a cross in the hole.
  • Cream cheese filling: Beat cream cheese until smooth, add sugar and egg mix until smooth. Set aside.
  • Chocolate cupcakes: Sift together all flour and add sugar mix well. Using a bowl, mix the milk, lemon juice. lemon zest, vanilla essence and melted butter. Make a well in the dry ingredients, stir in the wet ingredient carefully and scoop into the ice-cream cone. Lastly, spoon the cream cheese mixture on it.
  • Bake in the oven for 25 mins or until skewer comes out clean.
  • Sprinkle some topping on the cupcakes or pipe some cream on top as desire.\
store the cupcakes in an air-tight container.

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