Name: Ice-cream cone cakes
Cook time: 25 min
Total time: 25 min
Ingredients: 90 gram butter, softened; 1/2 teaspoon vanilla extract; 1/2 cup (110g) caster sugar; 2 eggs; 1 cup (150g) self-raising flour; 2 tablespoon milk; 125 gram butter, softened; 1 1/2 cup (240g) icing sugar; 2 tablespoon milk; ice cream waffle cones; strawberry slices; toasted flaked coconut; dark eating chocolate, finely grated; Butter cream frosting; 125 gram (40z) softened butter; 1 1/2 cup (240g) icing (confectioners’) sugar; 2 tablespoon milk; 50 gram dark eating chocolate, chopped finely; 1 tablespoon cocoa powder; pink food colouring

Ingredients

90 gram butter, softened

1/2 teaspoon vanilla extract

1/2 cup (110g) caster sugar

2 eggs

1 cup (150g) self-raising flour

2 tablespoon milk

125 gram butter, softened

1 1/2 cup (240g) icing sugar

2 tablespoon milk

ice cream waffle cones

strawberry slices

toasted flaked coconut

dark eating chocolate, finely grated

Butter cream frosting

125 gram (40z) softened butter

1 1/2 cup (240g) icing (confectioners’) sugar

2 tablespoon milk

50 gram dark eating chocolate, chopped finely

1 tablespoon cocoa powder

pink food colouring

Method

1.Preheat oven to moderate (180°C/160°C fan-forced). Line 6-hole texas or 12-hole standard muffin pan with paper cases.

2.Beat butter, vanilla extract, sugar, eggs, flour and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour.

3.Divide mixture among cases, smooth surface.

4.Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.

5.Remove cases from cakes. Using a serrated knife, shape cakes into balls so they sit inside waffle cones.

6.Place cakes in cones, spread with frosting, decorate with strawberries, coconut and grated chocolate.

Butter cream frosting Beat butter in small bowl with electric mixer until light and fluffy; beat in sifted icing sugar and milk, in two batches. Divide mixture among four small bowls. Add chopped chocolate to one and sifted cocoa to another. Using colouring, tint one pink and leave one plain.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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