Ice Cream Cone Cupcake

11月的最后一天了。老公的姐姐终于带着不舍的心情告别了我们。

闹了两个星期，我家终于回归平静。

凌晨3点起身后，就不能再入眠。

索性把客人睡过的床单，被单，毛巾清洗一番。

再煮个早饭让老公带上班。

整整两星期没有跑步了，决定去跑跑。

妹妹来电说要一起逛街，吃饭。

虽然累了，但想到接下来的日子也会很忙，还是去见见她，顺便把圣诞礼物送给她。

就这样我又出发了。

回来后，突然想起之前做的蛋糕，还没发给Min, 而且今天是最后一天了；

还是解决了这个任务再休息吧！

 

食谱取自Women's Weekly

我会参加会 Min'sBlog 主办的Aspiring Bakers #13: Enjoy Cupcakes! (November 2011)

Ingredients:

• 12 ice cream cones
• 125g unsalted butter, softened
• 125g caster sugar (i used 85g)
• 1 vanilla pod, cut in half and seeds reserved
• 2 eggs
• 125 g self-raising flour
• 3 tbsp milk

To decorate

• 120g butter, 220g icing sugar, 1tsp finely grated lemon rind, 2tsp milk
• multi-coloured sugar strands

Method:

1. Preheat the oven to 180C.
2. Stand the cornets in a 12-hole muffin tin − one in each muffin hole.
3. Whisk the butter, sugar and vanilla seeds together using an electric hand whisk or beat with a wooden spoon until pale and creamy. Gradually whisk in the eggs until just combined. Add the flour and milk and whisk again until combined and fluffy.
4. Divide between the cornets and bake in the oven for 20−25 minutes until golden and risen.
5. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to go cold.
6. Cream butter and icing sugar and rind in a bowl with electric mixer until pale and fluffy; beat in juice.
7. Put the buttercream into a piping bag with a large star nozzle. Pipe a large swirl, on to the top of each cupcake.
8. Scatter over the sugar strands.