99 Flake Cupcakes
Retro 99 Flake Cupcakes! Everyone's favourite ice cream styled in cupcake form.
Servings 12
Ingredients
Vanilla Cupcake Batter
- 175 g butter or margarine softened - use the margarine straight from the fridge
- 175 g caster or granulated sugar
- 3 eggs at room temperature
- 1 teaspoon vanilla extract
- 175 g self-raising flour
- 2-3 tablespoons milk enough to loosen the batter slightly
Vanilla Buttercream
- 200 g butter (salted or unsalted) softened
- 350-400 g icing sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons double cream optional - this lightens the buttercream
Decoration
- Caramel/chocolate/raspberry/strawberry sauce
- Sprinkles
- Cadbury Chocolate Flake bars
Instructions
- Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a cupcake tin with 12 cupcake cases and set aside.
- To make the cupcakes, beat the softened butter with the sugar until fluffy and smooth. Add the eggs one by one along with the vanilla and mix until incorporated.
- Now fold through the flour and mix until no lumps of flour remain. Add enough milk to loosen the mixture slightly - approx. 2-3 tablespoons of milk will do.
- Evenly divide the cupcake batter between the cupcake cases. Bake the cupcakes for 20-25 minutes or until a cake tester comes out clean without any uncooked batter remaining. Leave the baked cupcakes to cool in the tin for a 5-10 minutes, then carefully remove the cupcakes from the tin and transport to a wire rack and allow the cupcakes to cool completely to room temperature.
- Once the cupcakes are fully cooled make the buttercream. Cream the softened butter for a minute or two to soften. Add the icing sugar and the vanilla extract and beat gently together until the butter and sugar has combined. Now continuing creaming for another 2-3 minutes until the buttercream is a light pale colour. Now add the double cream or milk and beat until combined fully.
- Fit a large disposable piping bag with an open star tip nozzle. Fill the piping bag with the buttercream, pipe even swirls on the top of each cupcake, decorate with a drizzle of strawberry sauce and finish with some sprinkles. Finally, place a flake on top of each cupcake.
- The cupcakes will keep stored in an airtight container for up to 3 days.