Neapolitan Ice Cream Cupcakes
Vagabond Baking
Vagabond Baking
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Ingredients

  • 180 C / gas
  • 4 / 350 F To begin:
  • 12 wafer ice cream cups {I used Askeys Cup Cornets)
  • 1/2 sticks } unsalted butter, softened
  • 3/4 cup } caster sugar
  • 3 free range eggs
  • 1/2 cup } self raising flour
  • 1 tbsp cocoa powder
  • tbsp
  • 3 tbsp milk
  • 1/2 cup } self rasing flour
  • 1 tbsp vanilla extract
  • 2 tbsp milk
  • 1 tbsp ground freeze-dried strawberry
  • 1/2 cups } icing sugar
  • 2 sticks } softened unsalted butter
  • 1 ounce } dark chocolate, finely grated
  • 2 tsp milk
  • 2 tbsp double cream mixed with a tiny drop of red food colouring

Instructions

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