- If you try too hard, you're doing it wrong (little nugget of wisdom from my older brother).
- Things come to you when you don't expect it.
- A little effort goes a long way.
These may sound all too familiar but as a close friend mentioned a few days ago, knowing and putting into action are two very different things. That's another nugget of wisdom for you to ponder on. We all have gotten much too comfortable with a routine, that's probably what stops us from doing.
"I began to realize how simple life could be if one had a regular routine to follow with fixed hours, a fixed salary, and very little original thinking to do." - Roald Dahl
That's a pretty dull life.
On a lighter, fun note, guess what I made today?
..CUPCAKES IN CONES!
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| Aren't they precious?! |
I saw these while perusing through Chockylit's cupcake blog archives and thought it was such a cute idea. Cupcakes and frosting that look like ice cream? Genius! I love pretty food. Food that is presentable is half a battle won.
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| Almost all the basic necessities |
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| Measure everything out.. |
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| And mix! |
I was a little worried about how the cupcakes were gonna be balanced on the baking tray, so I cut an X through the base of cupcake holders and poked the cones through.
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| Transfer batter into something with a pour spout |
I halved the recipe, and in the end only had enough batter for 9 cones. Pour only 2/3 into cone because the batter will rise like crazy. I had a few overflows, which got me slightly irritated. Also, don't wait too long to bake after filling in batter or cones will get soggy and batter will seep through.
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| Coloured sprinkles! |
I forgot to take a picture of the cones before piping on frosting. You can see how they look like in the Chockylit post, but what does it matter? We want to get to the end, and quick!
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.
.
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| Ta-dahh!! |
I added cocoa to the frosting that my favourite food blogger, The Pioneer Woman, made using this recipe, and it tastes much better than regular frosting but a little too wet to pipe on for a convincing 'softee' look. I added more sugar then added sprinkles!
Conclusion: These were pretty to look at, but I don't think I'd make them again because it required a lot of washing up and they were unstable after frosting was piped on. Quite a number flopped over and the frosting was ruined but still edible, of course. Also, it was a little difficult to eat cake and frosting at the same time without getting frosting on your nose. They were, however, super yummy!
Here's the recipe for those who'd like to make these precious treats:
Ice Cream Cone Cupcakes
Adapted from Chockylit and Tastykitchen
Cupcakes:
1 cup flour
1 cup sugar
1/4 cup (4 tbsp) unsweetened cocoa powder
3/4 tsp baking soda
3/4 cup milk
1/4 cup (56.7g) butter
1 teaspoons vanilla
1 egg
Preheat oven to 350F or 176C. Measure out everything but egg into mixer bowl. Mix on low speed until incorporated, then beat on high for 2 mins. Add egg, beat on high for another 2 mins. Pour batter into ice cream cones and leave an inch between batter and top of cone. Bake for 20 mins or until cake tester (e.g. toothpick) comes out clean.
Chocolate frosting:
5 tbsp flour
1 cup milk
1 tsp vanilla
1 cup (227g) butter
1 cup granulated sugar
1 tbsp cocoa powder
Whisk flour into milk in a saucepan over heat until it thickens, stirring constantly. Remove from heat and let cool to room temperature. Stir in vanilla. In a separate mixing bowl, cream butter, sugar and cocoa until light and fluffy. Add in flour milk mixture and beat everything until it resembles whipped cream. Here I add more sugar(1/4 cup) to let it stiffen for piping.
OR
Use this buttercream recipe from original Chockylit post for a nicer piped top:
113g butter
3.5 cups powdered sugar, sifted
2 tbsp milk
1/2 tsp vanilla
1/4 cup cocoa powderw
Beat butter until creamy, then add 2 cups of sugar, milk, cocoa and vanilla and beat until combined. Add more sugar to get consistency that you want. Pipe on with a star or rounded tip.
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