'99' cupcakes

Summer wouldn't be complete without a classic '99' flake, and these ice cream cupcakes can be enjoyed whatever the weather! Bake the cakes in ice cream cones and finish with a swirl of vanilla buttercream, a chocolate flake and a drizzle of sweet raspberry coulis for an impressive sweet treat. 

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 12 people

Preparation

1. Preheat the oven to gas 4, 180°C, fan 160°C. Beat the butter and sugar with an electric whisk or wooden spoon for 5 mins until pale and fluffy. Add the eggs one at a time with 1 tbsp flour, beating well. Whisk in the remaining flour, vanilla extract and milk until just combined. Fold in the chocolate chips.

2. Put the cornets on a baking tray or in a muffin tin. Use a teaspoon to fill the cones two-thirds full with batter, then smooth the tops. Carefully transfer the tin to the oven and bake for 25 mins until the cakes are risen and golden, and a skewer inserted into the middle comes out clean. Transfer the cones to a wire rack to cool completely.

3. To make the buttercream, beat the butter, sugar, vanilla extract and ½ tbsp boiling water in a bowl with an electric whisk or wooden spoon until fluffy and nearly doubled in volume. Transfer to a piping bag with a star nozzle and swirl onto the cooled cakes when ready to serve. Position the flakes into the icing, then drizzle with coulis to serve. Will keep for up to 4 days in an airtight container.

Tip: Don't have a piping bag? Use a sandwich bag and snip a small hole in one of the bottom corners.

Ingredients

  • 125g butter, softened
  • 125g caster sugar
  • 2 large eggs
  • 125g self-raising flour
  • 1 tsp vanilla extract
  • 1 tbsp milk
  • 50g dark or milk chocolate chips
  • 12 cup cornets (with flat bottoms)
  • 4 chocolate flakes, each cut into 3
  • Tesco Finest raspberry coulis

For the buttercream

  • 60g butter, softened
  • 120g icing sugar
  • ½ tsp vanilla extract

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Ingredients

  • 125g butter, softened
  • 125g caster sugar
  • 2 large eggs
  • 125g self-raising flour
  • 1 tsp vanilla extract
  • 1 tbsp milk
  • 50g dark or milk chocolate chips
  • 12 cup cornets (with flat bottoms)
  • 4 chocolate flakes, each cut into 3
  • Tesco Finest raspberry coulis

For the buttercream

  • 60g butter, softened
  • 120g icing sugar
  • ½ tsp vanilla extract

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Preparation

1. Preheat the oven to gas 4, 180°C, fan 160°C. Beat the butter and sugar with an electric whisk or wooden spoon for 5 mins until pale and fluffy. Add the eggs one at a time with 1 tbsp flour, beating well. Whisk in the remaining flour, vanilla extract and milk until just combined. Fold in the chocolate chips.

2. Put the cornets on a baking tray or in a muffin tin. Use a teaspoon to fill the cones two-thirds full with batter, then smooth the tops. Carefully transfer the tin to the oven and bake for 25 mins until the cakes are risen and golden, and a skewer inserted into the middle comes out clean. Transfer the cones to a wire rack to cool completely.

3. To make the buttercream, beat the butter, sugar, vanilla extract and ½ tbsp boiling water in a bowl with an electric whisk or wooden spoon until fluffy and nearly doubled in volume. Transfer to a piping bag with a star nozzle and swirl onto the cooled cakes when ready to serve. Position the flakes into the icing, then drizzle with coulis to serve. Will keep for up to 4 days in an airtight container.

Tip: Don't have a piping bag? Use a sandwich bag and snip a small hole in one of the bottom corners.