Ice Cream Sundae Cupcakes

Hi everybody! So today I made these adorable cupcakes as I was going to visit a family friend. They are easier than they look, honestly, and they taste great. Credit goes to My Cupcake Addiction. This lady has her own business in Australia and does tutorials on YouTube and she is absolutely amazing so go check her out! 

So I started with making chocolate cupcakes. This recipe makes 12 cupcakes.

Ingredients:
125 grams butter, softened
3/4 cup caster sugar
2 eggs
1 teaspoon vanilla
1 1/4 cup of self raising flour
1/3 cup cocoa 
2/3 cup milk
50 grams melted chocolate (optional)

Method:
1. Preheat oven to 180ºC. Line Cupcake tray with patty pans. I used colourful ones which i got from Coles.

2. In a large bowl cream butter and sugar until light and fluffy

3. With a fork, lightly beat eggs in a small bowl. Add eggs and vanilla to the butter mixture and beat well

4. Sift flours and cocoa in the mixture. Fold them in the mixture

5. Add the milk until fully combined

6. With a tablespoon, spoon the mixture in the patty pans until they are 3/4 full.

7. Bake for 20 minutes or until a knife or skewer inserted through it comes out clean.

8. Wait 10 minutes and then transfer cupcakes to wire rack and allow to cool completely before icing.

Butter cream icing recipe:

I got this recipe from the back of a icing sugar packet. My cupcake addiction also has a butter cream icing recipe which is similar.

Ingredients:

180 grams of butter, softened

2 1/2 cup of icing sugar, sifted

1/2 teaspoons vanilla

3 tbsp full cream milk (add less milk if adding food colouring)

Method:

1. Blend butter in a large bowl for 5 minutes, until light and fluffy.

2. Sift half the icing sugar into the butter mixture and blend

3. Add vanilla and blend

4. When vanilla is blended through the mixture, add milk

5. Blend milk until fully combined and then sift the rest of the icing sugar in the mixture

6.Blend for another 3-6 minutes.

What you will need to decorate:

Jaffas (or you could use cherry or anything round and red)
Hundreds and thousands or colourful sprinkles
Chocolate for melting ( I used about 100 grams)
Ice cream wafers

So when I had made the butter mixture and the cupcakes had cooled down, I transferred the icing to a piping bag. I used Wilton number 11 tip which is a medium round tip. 

I piped the icing on the cupcakes as you can see below. I piped the icing quite high to allow the chocolate fall down easier and to give a better effect. 

Cut your wafers up so you can be prepared. I cut my wafer in to thirds, and then diagonally halved each third.

 Next melt your chocolate. Place your chocolate is a zip lock bag. Zip the bag up making sure you get all the air out. As you can see mine is a bit messy so what I suggest doing when filling,  is folding down the bags rim and the placing the chocolate in the bag and then zipping it up. 

With some scissors, cut a bit off the corner of the bag

Now it is time to drizzle the chocolate on your cupcakes. When I am explaining how to pipe the chocolate I am looking birds eye to the cupcake so I am looking from the top. 

From the top of the cupcake drizzle five spikes going down the cupcake. It will kind of look like an uneven star from the top. Softly tap the cupcake a couple of times on the bench to help the chocolate run down.

Place your sprinkles on top of the chocolate. Take a wafer that you prepared earlier and place it into the cupcake. Making sure you don't just press it into the icing but in the cupcake as well. Place the wafer on an angle and add a jaffa or cherry on top.

And you are done. A perfect little cupcake suitable for any occasion. Also go check out my cupcake addiction for great simple ideas for cupcakes and cake pops.

With love Angelique xx