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20130819_120135

Hello!

Hope we all had a restful weekend.

So excited about today’s recipe, had planned on sharing a dessert but thought twice since desserts can be enjoyed by both adult and kids. August is for kids summer treats so I changed plans. These look and taste so good the adult who helps the kids make them will most likely eat half of it, Lol! 😀

And don’t ask me how I know it tastes good :-|.

Simple ingredients but not without challenges! Had to do away with the first batch for two reasons- The cones were too full with the cake batter and the cones toppled over because the base of the muffin pan couldn’t hold them.

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Ingredients:

Cupcakes:

8 flat bottom cones (bought it from Shoprite)

1/4 pack of pound cake mix

1/2 a beaten egg

1 tablespoon of butter / baking margarine

20ml water (Add a little at a time, if possible don’t finish it).

Foil

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Topping:

1 sachet vanilla diary whipping cream (Shoprite)

3 teaspoons vanilla instant pudding (Shoprite)

1/2 cup or 120ml cold milk (I used Hollandia)

A few drops of yellow food colouring *optional

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Decoration:

Sprinkles, chocolate chips, chocolate Vermicelli (I used all 3 because I had them, you can use only 1 if that’s what you have)

Method:

Make topping ahead. Combine first 3 ingredients in a mixer, I use my smoothie maker which is basically a blender just stronger :-).

Mix at top speed for 4 minutes non-stop.

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The recipe said refrigerate but I put mine in the freezer jare. Leave it for at least 2 hours.

On a wire rack, wrap foil over it’s centre. Poke holes into it and carefully place the cones.

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Pre-heat oven but remove the rack and the cones first.

In a mixing bowl, combine the cake mix and butter.

When combined add the half beaten egg and mix.

Next goes in the water, a little at a time.

Your batter should look like this;

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Gently scoop in the cake batter into the cones. Fill just about 1/2 of the cone so it has room to rise.

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Place on the ovens top rack and bake for 15mins then start checking if it’s done by inserting a toothpick.

Once the toothpick comes out clean, remove from the oven and cool.

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I lost 2 cones, they tipped while baking so most of it’s contents spilled. Lost it for camera shots otherwise nothing do them ;-).

Transfer the whipped cream into a piping bag or Ziploc, I used Ziploc.

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Cream right out the freezer, looks hard but that’s fine.

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I added a few drops of yellow food colouring but that’s optional.

Make a small hole at the tip of the bag and go over each cone cake in a circular motion.

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Lavish each cone cupcake with all the Sprinkles in the world. 🙂

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Enjoy!

Azu 🙂

*Tips: I added Instant pudding to the whipped cream to help stabilize it and keep it firm longer. (got that from food network 🙂 )

Don’t carry the cone cakes all at once or they will topple over. Carry them one by one.

Keep remaining cream refrigerated same as  topped cone cakes otherwise the whipped cream will disintegrate.

If you want to make more cone cupcakes simply multiply the ingredients. The cake mix pack comes with instructions. I made just 8 so it can finish today.

If you have aluminium foil take away packs, turn them upside down and make holes using a knife then place the cones in them. Actually holds them better while baking.