Thursday, November 10, 2011

Who wants Ice Cream?







Lemon Meringue Cupcake in a cone




These ice cream melts in your mouth, but not in your hands.  You can place them outside the fridge for hours and they will stay in shape.  Simply cos'... these are not real ice cream.

Last month, I bought some ice cream waffle cones, with the intention of making a castle cake for children's day.  But, that did not happen as I ended up making some chocolate cake pops and desserts instead.  With these ice cream cones in my kitchen cabinet, an idea came to my mind - ice cream cupcakes!  



Cut off the bottom tip with a serrated knife


One obvious problem of using these pointed-end waffle cone is they cannot be placed upright without some form of support at the base.  So if you intend to make ice cream cupcakes at home, buy those flat-based waffle cones instead.  Anyway, I just wanted to clear these waffles cones from my pantry (rather than to buy another packet of waffle cones), so I just cut off the bottom with a serrated knife to create a flat base and insert a small piece of Oreo cookie into the cone to prevent the cake batter from leaking,


Ingredients
(makes about 12 ice-cream cupcakes)


Ice cream cones (use the flat-based cones)

Sponge cake
2 eggs
50g sugar
Tiny pinch of salt
50g plain flour, sifted
50g melted butter
1/2 tsp vanilla essence or lemon essence

Method:
1) Whisk eggs, sugar and salt at high speed for about 5 to 6 minutes till stiff.
2) Fold in sifted flour and add in melted butter.  Fold well till batter is shiny.
3) Pour into ice cream cones, almost touching the top.
4) Bake in preheated oven of 160C for about 15 to 20 minutes (test with a skewer).
5) Remove ice cream cones and poke a hole at the bottom with a knife to release moisture.  Set aside to cool.
6) Use a small knife and cut a small hole in the sponge cake.  Fill in with the lemon curd filling.  Pipe meringue frosting on top.  Grill in preheated oven of 200C (top-heat only) to lightly brown the meringue for about 30 seconds (or use a kitchen torch for better results).



Keep the ice cream cone steady with aluminium foil and a small cupcake liner


Lemon curd filling
2 egg yolks
100g sugar
Juice and zest from 1 lemon (about 60ml lemon juice)
1 tbsp butter

Method:
1) Mix all ingredients except butter in a bowl and cook over a pot of simmering water till filling thickens (takes about 5 to 8 minutes.  Need to stir frequently).
2) Remove from heat and stir in butter.  Set aside to cool.


Meringue topping
100g sugar + 1 tbsp sugar
45g water
2 egg whites

Method:
1) Combine 100g sugar and water in a pot and bring to boil on medium heat (do not stir the sugar at all).
2) When the syrup starts to boil, start to whisk the egg whites till foamy.  Add in 1 tbsp sugar and continue to whisk (meanwhile, continue to boil the syrup till thick).
3) When the syrup becomes thick (test with the back of a metal spoon, it should coat the spoon and only drips a little), pour the syrup into the meringue and continue to whisk till cool.
4) Fill the meringue into a piping bag for easy piping on the cone.


Cross-section of the lemon meringue cupcake


These are basically fun or novelty cupcakes to make with kids or for kids' parties.  My girl was very thrilled when she saw these "ice cream" and said they were very yummy. But for adults, baking these cupcakes in normal cupcake liners still works better, as the waffle will turn soggy after a short while.

I will be submitting this post to Aspiring Bakers #13: Enjoy cupcakes! (November 2011), hosted by Min of Min's blog.









4 comments:

  1. So pretty :)
    I used egg cartons made from cardboard to hold up my cones the last time I made mousse cones. Maybe you can try that and bake in them, it's quite steady.

    ReplyDelete
  2. Your ice cream mousse cones look so tempting! Those cardboard egg cartons is really useful, I think I will go buy some eggs ....

    ReplyDelete
  3. May not. I'm too lazy to collect egg shells, plus not a big fan of Angry birds.

    ReplyDelete

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