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Baking
Ice Cream Cone Cupcakes
Unique chocolate cupcakes with a berry filling and delicate frosting, baked right inside wafer cones.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whisk the eggs with the sugar, then mix in the warm milk with dissolved coffee and vegetable oil.
2
Fold in the dry ingredients using a spatula until smooth.
3
Portion the batter into the wafer cones (45-50 g each) and bake at 130-150°C (265-300°F) for 25-30 minutes.
4
For the filling, warm the berry puree to 40-50°C.
5
Mix the pectin with sugar, slowly rain it into the puree while stirring, bring to a boil, simmer for 1-2 minutes, and let cool.
6
For the frosting, whip together the chilled heavy cream, sugar, cream cheese, and vanilla until stiff peaks form.
7
Assemble the cupcakes: fill with the berry center and pipe the frosting on top.
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