Iced Cupcakes Recipes

ICED CUPCAKES

Steps:

• Line two 12-hole muffin pans with 16 paper cases. Place the butter and sugar in a large bowl and beat together until light and fluffy, then gradually beat in the eggs. Sift inthe flour and fold into the mixture. Spoon mixture into paper cases.
• Bake in a preaheated oven, 190'C/375'/Gas Mark 5, foe 15-20 minutes. Transfer to a wire rack to cool completely.
• To make the topping, sift the icing sugar into a bowl and stir in just enough warm waterto mix a smoth paste that is thick enough to coat the back of a wooden spoon. Stir in a few drops of food colouring, if using, then spread the topping over the cupcakes and decorate, as liked
• Enjoy

ICE CREAM CUPCAKES

Steps:

• Brush melted bittersweet chocolate on the inside of a foil cupcake liner and freeze 10 minutes. Add 2 more layers of melted chocolate, freezing after each. (You¿ll need 1 ounce of chocolate for each cup.) Peel off the liners and fill the cups with ice cream. Pipe whipped cream on top, decorate with sprinkles and return to the freezer.

ICE CREAM CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease or line 24 cupcake or muffin cups with paper baking liners.
• Stir cake mix, water, oil and eggs in large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Drop 2 tablespoons of batter into each cupcake cup. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 8 to 10 minutes. When the cupcakes have cooled completely, cover and freeze until hard, about 4 hours.
• Spoon about 1/2 cup of the softened ice cream into each cup and gently pack it into the cup. Cover and return to the freezer until frozen, about 4 hours. Frost the cupcakes with the prepared frosting and serve.

ICE CREAM 'CUPCAKES'

Steps:

• Mix cookie crumbs and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
• Top with 1 scoop ice cream, using 1/3-cup scoop. Drizzle with syrup; top with COOL WHIP and sprinkles.
• Freeze 3 hours or until firm.

CHOCOLATE SANDWICH COOKIE ICE CREAM CUPCAKES

Steps:

• Line eight holes of a 12-hole cupcake tin with paper cases. Tip the cookies into a food processor and blitz to a fine crumb, or do this in a bowl using the end of a rolling pin. Measure 215g of the crumbs into a bowl and mix in the melted butter. Divide the mixture between the paper cases, pressing it into the bases slightly.
• Pour the cream, condensed milk and 55g of the remaining crushed cookies into a bowl, and whisk until just starting to thicken, about 5 mins. Spoon the mixture evenly over the chocolate cookie bases, then freeze for at least 2 hrs or overnight until solid. Will keep frozen for up to two days.
• Just before serving, make the topping. Whip the cream with the icing sugar using an electric whisk until it's a pipeable consistency. Spoon into a piping bag fitted with a star nozzle and pipe a swirl of whipped cream over each cupcake. Decorate each with a whole cookie and remaining cookie crumbs. Serve immediately.

CUPCAKE RECIPE

Steps:

• Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
• Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
• Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
• Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
• To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
• Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
• If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.