75g unsalted butter, softened
130g creamy (smooth) peanut butter
180g soft brown sugar
1 tsp vanilla extract
120g plain or cake flour, sifted
1 tsp baking powder
¼ tsp salt
12 ice-cream cones, with a flat bottom
Swiss meringue buttercream
120ml egg whites
220g caster sugar
200g unsalted butter
¼ tsp salt
½ tsp vanilla extract
80g dark chocolate, chopped
80ml heavy (double) cream
65g creamy (smooth) peanut butter
2 to 3 drops of food colouring of your choice (optional)
40g sprinkles, or as needed
1. Preheat the oven to 180 deg C. Put the butter, peanut butter and brown sugar in a mixing bowl. Cream this until the mixture becomes light and fluffy.
2. Add the eggs, one at a time, and mix well. Add the vanilla extract and mix until combined.
3. In a separate bowl, mix together the flour, baking powder and salt. Fold half of the flour mixture into the egg batter, followed by the milk, then fold in the remaining flour mixture, stirring after each addition.
4. Fill each hole of a 12-hole muffin tray until two-thirds full with the batter. Bake in the preheated oven for about 15 minutes, or until an inserted skewer comes out clean. Let the cupcakes cool completely on a wire rack, before turning out.
5. Place the chocolate in a heatproof bowl. In a saucepan, gently heat the cream until almost boiling, then pour onto the chocolate. Wait 3 minutes before stirring until all the chocolate has melted. Cool a little before using.
6. Dip the top of an ice-cream cone in the melted chocolate to coat the rim of the cone. Set aside for 10 minutes for the chocolate to set. Push a cupcake firmly onto the cone like a scoop of ice cream. Repeat with the remaining cones and cupcakes.
7. Now make the topping. Add the peanut butter to the buttercream (see unicorn birthday cake recipe for buttercream instructions) and beat until well mixed. Add 2 to 3 drops of food colouring, if using, and beat again to combine.
8. Spoon the buttercream into a piping bag fitted with a fluted nozzle and pipe the buttercream onto the cupcakes to look like ice cream. Scatter the sprinkles on top before serving.
Mum of two Diana Gale, who runs The Domestic Goddess Wannabe recipe blog, contributed this kid-friendly ice cream cone cupcake recipe, which makes 12.
She recently launched her first cookbook, The Domestic Goddess Wannabe: Bakes. Published by Epigram Books, it costs $48.04 (with GST) from major bookstores, www.shop.epigrambooks.sg and www.localbooks.sg.