Mini Ice-cream Cakes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
12
- For the muffins
- ¾ cup all-purpose flour
- 1 cup condensed milk
- 1 egg
- ½ tsp vanilla extract
- 0.333 cup butter (softened)
- 1 ½ tsps Baking powder
- For the decoration
- 12 sugar cone
- 24 Raspberries
Preparation steps
1.
For the muffins: heat the oven to 180C, 350F, gas 4. Grease a 12 hole muffin tin.
2.
Put all the ingredients for the muffins in a mixing bowl and beat with an electric whisk for 2-3 minutes until pale and fluffy.
3.
Spoon into the muffin tins and bake for 15-18 minutes until springy to the touch and golden. Cool in the tins for 5 minutes, then remove and cool on a wire rack.
4.
To decorate: cut the ice cream blocks into 12 slices. Place a vanilla slice on each muffin and a raspberry ice cream slice on top. Attach a sugar cone in the top and decorate with raspberries. Serve immediately.
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