It’s that time of year again when I break up for the summer holiday and celebrate my birthday. As Hubby & I have known each other for 9 years he knows exactly what I like. With the KitchenAid for my birthday last year and the trip to River Cottage for Christmas he outdid himself yet again this year with an iPhone for me. I’ve been talking about buying myself one for ages, but have been saving up. For my birthday I also got some beautiful flowers, lovely set of new saucepans (after the handles fell off my old ones), microplate grater, Lothian raspberry vodka from Demijohn and some other lovely foodie gifts. What you can’t see in the photo above was that 3rd Birthday was the birthday I got a Fisher Price kitchen set for my birthday, a sign of things to come?
To celebrate my birthday we had a BBQ, something of which has come a bit of a tradition. Thankfully the rain held off and in amongst the various vegetables and raised beds we had a barbecued shoulder of hogget (sourced from a smallholding friend) along with some tomato focaccia, roasted new potatoes, beetroot hummus and salad.
For after the BBQ I made a peach melba jelly and also wanted a nostalgic cake. When I saw the Ice Cream Cupcakes on Mums Who Bake a few weeks back I knew they would be perfect. As a child I can remember how much I loved the marshmallow filled ice cream cones that were a treat and any trip to the seaside was incomplete without a Mr Whippy. As strawberries often featured in my childhood birthday cakes I wanted to add the pulp from the last few strawberries from the garden into the icing.
One thing about traditional cupcakes is that I’m not a big fan of buttercream as I find it too sweet, so decided to try a cream cheese frosting. Well, I have to say I’m converted to cream cheese icing. Although it doesn’t last as long as buttercream and it isn’t as stiff, it’s not as sweet as buttercream and absolutely delicious. I could quite happily just eat the icing! I really enjoyed my making these cakes and I’m going to try and do more swirly icing on cakes now I’ve found an icing I like. Still need a bit more practice with the icing bag and I’m going to try and see if I can find bigger icing nozzles as the shops here have quite a limited selection.
One thing I did learn from this is don’t overfill the ice cream cone or it will dramatically burst and dribble cake mix down the cone.
Strawberry Ice Cream Cupcakes Recipe
- For the cakes
- 125g plain flour
- 125g vanilla sugar (or caster sugar)
- 125g softened butter
- 2 eggs
- 1 tsp vanilla extract
- 1.5 tsp baking powder
- 8 flat bottomed ice cream cones
For the icing
- 240g cream cheese, cold from the fridge (it has to be the full fat version or it won’t work)
- 80g softened butter
- 150g – 190g icing sugar (to taste)
- the pulp of a few mashed strawberries
- 3 full sized flakes cut into 1/4
1) Preheat the oven to 180oc. Beat together the sugar, butter and eggs, then mix in the rest of the ingredients.
2) Line up the cones on a baking sheet. It does make it slightly easier if you put the cones in the cups of a bun pan.
3) Fill up the cones about 2/3 with cake mix. Don’t overfill or they go everywhere! Bake in the oven for 15 min, or until they are golden and pass the skewer test. Allow to cool on a wire rack before icing.
4) Once the cakes have cooled beat together the butter and cream cheese then mix in the sieved icing sugar to taste. Fold in the strawberries then pipe onto the the cakes. Decorate with a flake.
5) If you want the icing to be a bit firmer, chill in the fridge for a few hours.