Neapolitan Ice Cream Cupcakes

Neopolitan Icecream Cupcakes

I spend far too much time on Pinterest. It has absorbed many hours which I could have used more constructively, filling my head with visions of grandeur for my perfect home and perfect wardrobe. Beautiful kitchens, clever storage solutions, nifty ways to light my home, how to turn my coffee table into an ottoman, how I could turn that spare bass drum I might have lying around into a fetching lampshade, wall papering the spare room with paper scraps,I could go on. I pore over these things, I oooo and ahhhhhh, re-pinning the posts that fill me with utter delight so that I can refer back to them when the moment arises.

I live in a Ford Transit campervan for goodness sake, what use are they to me!

However, Pinterest comes into its own, as far as I’m concerned, when it comes to baking inspiration. So long as one can sift through all the gazillion ways to bake with Oreos, there is treasure to be found. Every now and again I see a pin which fills me with utter joy.

And this is where I found this little gem. Baking cupcakes in wafer ice cream cones – genius. Now why didn’t I think of that.

I’m doing some baking for a little girl’s party in April, so I thought I’d have a practice run with them and see if my idea for a neapolitan flavoured cupcake would work. And my golly, it did. You must give these a try, it is worth finding ground freeze-dried strawberries, I bought mine from here but if you want you can pick out all the fruit in Special K summer berries and grind them in a pestle and mortar {leave out the cherry bits, I find they gum up}.

Please bear with me, these instructions are lengthy but nothing too difficult, it’s basic sponge batter at the end of the day!

oven 180 C / gas 4 / 350 F

To begin:

  • 12 wafer ice cream cups {I used Askeys Cup Cornets)
  • 170g {1 + 1/2 sticks } unsalted butter, softened
  • 170g {3/4 cup } caster sugar
  • 3 free range eggs

Stand the wafer cups in a 12 hole muffin pan. Cream the butter and the caster sugar in a large bowl until pale with either a wooden spoon or ideally an electric hand mixer or in a food mixer then add the eggs one at a time with a tablespoon of flour each time.

Now portion this mixture into 3 by weighing the mix then dividing that weight measurement into three with a calculator. Weigh out the thirds into three separate bowls.

For the Chocolate Layer, bowl 1

  • 60g {1/2 cup } self raising flour
  • 1 tbsp cocoa powder
  • 3 tbsp milk

Sift the flour and the cocoa powder together into the first bowl of butter/sugar/egg and fold in with a metal spoon. Stir in the milk. Put this batter into a piping bag and carefully fill a 1/5 of each wafer cup. You could use a spoon but the piping bag is neater. Try not to put too much mix into each cup, leave room for the other flavours! Squeeze out any unused batter, make a regular cupcake or two!

For the Vanilla layer, bowl 2

  • 60g {1/2 cup } self rasing flour
  • 1 tbsp vanilla extract
  • 2 tbsp milk

Sift the flour into the 2nd bowl of butter/sugar/eggs and fold in, stir in the vanilla extract and the milk. Put this batter into the piping bag and squeeze out any chocolate left in there until in runs cream coloured, don’t worry too much though. Pipe over the chocolate layer to about half way up the wafer cups, squeezing out the excess batter ready for the next layer.

For the strawberry layer, bowl 3

  • 60g {1/2 cup } self raising flour
  • 1 tbsp ground freeze-dried strawberry
  • 3 tbsp milk

Sift in the flour and the strawberry, fold in then stir in the milk. Repeat as above, clearing out the vanilla before piping the strawberry mix into the cups. Fill to fairly near the top but leave room for them to rise.

Bake in the oven for about 20 mins, check they are cooked by inserting a skewer {or piece of spaghetti!}, it should come out clean. Leave to cool completely on a cooling rack.

The dodgy phone picture on the right shows that I overdid the chocolate layer somewhat! Hardly any room for the strawberry, but you get the idea.

Now to the icing!

  • 500g {3 + 1/2 cups } icing sugar
  • 250g {2 sticks } softened unsalted butter

Best done with disposable icing bags as you need 3. Or give the bag a quick wash in soapy water between flavours, squeeze the bag as dry as you can inside a teatowel. It is fine to use it damp.

Beat the butter until very soft and pale using a hand mixer or food mixer, sift in a quarter of the icing sugar and beat this into the butter. Repeat this until all the sugar has been added then continue beating until it is light and fluffy. Divide this buttercream into 3 separate bowls, you don’t need to be quite as precise as before.

Chocolate Ice Cream Buttercream, bowl 1

  • 2 tbsp double cream
  • 25g {1 ounce } dark chocolate, finely grated
  • 2 tsp milk

Heat the cream in a small bowl in the microwave until warm enough to melt the chocolate. Stir in all the chocolate and pour this mixture into the first bowl of buttercream, add the milk and beat well. Equip your piping bag with a large open star nozzle and fill this with the chocolate buttercream and pipe a ring onto each of the cooled cupcakes spiralling into the centre without any height. Squeeze out any excess buttercream and give the nozzle a quick wash. Wash the bag quickly too if you are reusing it. I did this on my trial run, but I’m going to get some disposable ones for the next batch.

Vanilla Ice Cream Buttercream, bowl 2

  • 2 tbsp double cream
  • 2 tsp milk
  • 1 tbsp vanilla extract

Add all these ingredients to the second bowl of buttercream and beat well. Pipe a smaller circle on top of the chocolate layer. Wash nozzle and bag as before.

Strawberry Ice Cream Buttercream, bowl 3

  • 1 tbsp ground freeze-dried strawberries
  • 2 tbsp double cream mixed with a tiny drop of red food colouring
  • 2 tsp milk

Beat all these ingredients into the final bowl of buttercream and pipe this delicious strawberry delight in a flourish on the top of each cake. Et Voila!

You could further decorate the cakes with a mini flake, sprinkles, chocolate or strawberry sauce, whatever takes your fancy. I am going to try and ripple some sauce or jam into the sponge of the next batch. I can’t wait!!

Neapolitan cupcakes

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9 responses to “Neapolitan Ice Cream Cupcakes

  1. I once bought two big boxes of flat cornet cones (as they are sometimes impossible to find) and never got round to actually making these ice cream cone cupcakes… I moved house twice and then realised I needed to bin the cones as they’d been out of date for ages and were taking up vital packing space. I’m now settled (and now own a cafe!) I am going to make these babies soon!!! Thnaks for the inspiration xx

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