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.