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Torch cupcakes
- Prep time:
- 40 min
- Cook time:
- 20 min
- Serves:
- 6
Cheer on your favourite sport this summer with ceremonious flaming cupcakes. Perfect for sharing with friends.
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Tips and suggestions
- Cooks Tips...
- Decorate these cupcakes with edible glitter if you have some!
For more sports-inspired cakes and biscuits see our sports recipe gallery
Ingredients
For the cakes
- 12 ice cream cone wafers, with flat bottoms
- 125 g butter, at room temperature
- 125 g caster sugar
- 2 eggs
- 125 g self-raising flour
- 2 tbsp cocoa powder
- 4 drops vanilla essence
- 3 tbsp milk
For the flame icing
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. For the cakes: Heat the oven to 180C/160C fan/gas 4. Place cones into a cupcake tin, standing them upright.2. Cream the butter and sugar together until light and fluffy, then beat in the eggs, flour and cocoa. Beat milk into the mixture until smooth.
3. Pour batter into cones, filling each ¾ full or to the ridge of the cone. You may find it neater to pipe the cake batter into the cones using a piping bag with a large round nozzle.
4. Bake for 15-20 minutes until a skewer inserted into the center comes out clean. Leave to cool.
5. For the icing: Beat the butter until soft. Add half of the icing sugar and beat until smooth.
6. Add the vanilla essence, remaining icing sugar and milk. Beat until creamy and smooth.
7. Place the icing into two bowls. Stir yellow colouring into one bowl, and orange into the other until they are suitably flame coloured.
8. Put orange icing into one disposable piping bag, and yellow icing into another (you do not add a nozzle at this point, just transfer the icing into the bag). Snip just half an inch off the tip of each bag. Don’t cut it too small, otherwise the icing won’t come out - but if it’s too large it will get messy!
9. Take another clean piping bag, and cut a hole big enough to take a large star nozzle. Drop the nozzle into the piping bag and place the yellow and orange bags in so the tips sit in the nozzle. Twist the top of the bag so no icing escapes, and gently squeeze the icing out onto a plate until the two colours come out.
10. Now pipe swirls of yellow and orange icing onto each cooled cake, so it looks like an olympic flame.
Comments & Ratings
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Latest Comment
View all comments (4)You dont use the pointy cones, you can buy ones with flat bottoms
MichelleS24463
Posted 12 Aug 2012 10:31 AM
Cupcakes looked fantastic BUT...cones went stale and soft very quickly. Any ideas how to stop this?
HelenT71238
Posted 07 Aug 2012 5:41 PM
Please someone let me know how to stand pointy cones upright in a cupcake tin!!
ErainaL67576
Posted 31 Jul 2012 10:57 AM
How do you get the cones to stand upright in a cupcake tin, they have pointy bottoms?
ErainaL67576
Posted 27 Jul 2012 11:08 AM
This recipe is classed as intermediate
Avg User rating
3.75 / 5 (16 votes cast)
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