Weekend recipe – Mr Whippy cupcakes

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We all know only too well that summer won’t last forever, and the ice cream has to go back into the freezer eventually. However, these Mr Whippy cupcakes from my food blog It’s not easy being greedy are a great way to trick your mind into believing we are still in the height of summer. And after all, a Mr Whippy ‘ice cream’ will put a smile on your face at any time of year!

These clever little sponges are cooked inside the cornet – don’t worry as the cone will not burn, or even brown.

Mr whippy cupcakesMr Whippy cupcakes – makes 12

For the sponge: 125g self raising flour, 125g butter, 125g caster sugar, 2 eggs, a teaspoon of vanilla extract, a splash of milk to loosen the mixture

For the icing: use a basic buttercream or for a lighter finish use a packet of cream cheese, 2tbsp icing sugar, 100ml double cream

You will also need 12-14 flat bottomed ice cream cones, hundreds and thousands and flakes

Preheat the oven to 180 degrees while you make the sponge mix – my favourite method is to put all of the ingredients into my food mixer and beat until light and airy, but you can use the traditional sponge making method of beating the softened butter and sugar until light and airy, then adding the eggs one at a time along with a spoonful of flour after each to stop the mix curdling, and then the flour, vanilla and milk, constantly beating.

Fill each cone with the sponge mixture approximately three quarters of the way to the top and put each cone into the hole of a muffin tin. Carefully transfer to the oven and bake for 12-15 minutes. You can insert a knife or skewer into the sponge to ensure it comes out clean and is therefore cooked.

While the cakes are cooling you can make the icing. I use a packet of cream cheese beaten together with a couple of tablespoons of icing sugar. I always advise you to taste the mixture as you go: make it as sweet as you like and then add the double cream to the mixture and beat it in until you have an icing which really does resemble a Mr Whippy! You can then transfer the mixture to a piping bag and pipe it in a whippy shape on top of the sponge-filled cornets.

Once all the cornets have been iced, sprinkle each one with hundreds and thousands and add a quarter of a flake to each cupcake. I find the flakes are easier to cut if you have chilled them in the fridge first.

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