White Chocolate and Rasberry Ripple Cone Cakes

These are a play on the classic 99er coated in raspberry sauce. The recipe produces an ice cream that doesn't melt. These are perfect for a kid party or a summer treat that can survive the heat.

Ingredients:

Cake:

300g Self-Rasing Flour
150g Caster Sugar
235ml Milk
1 Egg
50g Melted Butter
1 TSP vanilla essence
200g Rasberries
150g White Chocolate Chips

Vanilla Buttercream:

250g Icing Suger
70g Butter
2 TBSP Milk
2 TSP vanilla Essence
Rasberry Sauce

Ice Cream Cones and Flakes

Method:

Preheat the oven to 200C and butter a cupcake tin (or Muffin tin).

Weigh out the flour, sugar and white chocolate chips and mix together.

In a separate bowl, beat the wet ingredients together (milk, butter, egg, vanilla essence).

Now gently add the wet ingredients to the dry, as well as raspberries. Fold the two mixtures together until all the flour is combined but the mixture is still slighty lumpy. Over working the mixture will alter the texture of the cakes making them resemble cupcakes more than muffins. I prefer muffins but if you prefer cupcakes - keep beating.

Once you are happy with the consistency, spoon the mixture into the muffin cases/tin and bake in the oven for 20mins.

Remove from the oven and leave to cool completely.

Once cooled, make the buttercream by beating the sugar, butter and milk in a bowl.

Then pipe the icing onto the individual muffins so they resemble a 99er. Now drizzle in Rasberry sauce and add a flake. then pop the cake into an ice cream cone. then VOLIA a ice cream that doesn't melt.

Strawberry and Vanilla Yoghurt Cake

This cake is extremely moist and surprisingly light. You can play around with the flavours, I have done toffee in the past, fruits of the forest and pineapple and mango. As long as you keep the quantities the same, don't be restricted by the flavours listed here.

Ingredients:

275g Self Raising Flour

170g Caster Sugar

Optional (Strawberry Chunks or White Chocolate Chips)

125g Vanilla Yoghurt

125g Strawberry Yoghurt

120g Melted Butter (cooled)

3 Eggs

1 TSP Vanilla Extract

1 TBSP Milk

Method:

1. Mix the flour and Sugar together in a bowl.

2. In a separate bowl mix the yoghurt, melted butter, milk and vanilla extract together, then add one egg at the time beating the mixture thoroughly between each addition.

3. Then fold the dry ingredients  into the wet. Do not stir, you want the cake to remain light and airy. Add optional ingredients at this point.

4. Spoon the mixture into a cake tin or muffin cases - based on your own preference/requirements. 

4. Back for 40mins at 170C.