Tuesday, 16 May 2017

Ice cream wafer cup-cakes

What to do with leftover wafer cups? Of course cupcakes! Actually more like cup-cakes, the cake inside is a lemon muffin. Since they are topped with whipped cream, they can easily pass as ice cream, but they are even better - they don't need freezer! And you can make them as colorful as mine. How? There you go:
Obviously you're gonna need these

Here's the full list to make 12 cup-cakes:

For batter:
200g plain flour (1 and 1/4 cup)
2 teaspoons baking powder
half teaspoon baking soda
150g granulated sugar (3/4 cup)
80g salted butter, melted (if you have only unsalted one, just add a pinch of salt)
150ml milk
1 egg
zest and juice from 2 lemons
12 wafer cups

Mix flour, baking powder, soda and sugar in a bowl. In another bowl Whisk egg a little bit, just to break it, add melted butter (make sure it's cooled down), milk, zest and juice. Pour all the liquid into the dry ingredients and mix well. Place wafer cups in the muffin pan (no need to grease) and divide mixture evenly between them. Bake them for about 25 minutes in 200C. Check with a pick, to make sure they are baked. Take them out of the oven and set aside to cool.

To make whipped cream topping:
500ml heavy whipping cream (double cream will do as well)
3 tablespoons granulated sugar
half teaspoon lemon extract
food colouring

Make sure cream is well chilled (ideally overnight in the fridge). Put cream, sugar and lemon extract in a bowl and whisk with electric mixer until it holds its shape. Divide whipped cream in as many parts as many colours you want and mix each part with different colouring. To get 2-toned topping, I've put 2 colours of cream in one icing bag and then squeezed it on top of the cakes - you can experiment with that.
Enjoy :-)

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