This combination of two favourite sweet treats – cupcakes and ice cream cones – is the best of both worlds. When packing them to transport, snuggle them into a cookie tin, then insert a few toothpicks into cones around the edge of the tin and one in the centre to support some plastic wrap so you don't mar the icing.
- Portion size 18 servings
- Credits : Canadian Living Magazine: February 2013
Ingredients
Chocolate Malt Icing:
Method
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in bananas and vanilla. Whisk together flour, baking powder, baking soda, salt and cinnamon; stir into butter mixture alternately with buttermilk, making 2 additions of dry ingredients and 1 of buttermilk. Scoop into ice cream cones. Set in mini muffin cups.Bake in 350 F (180 C) oven until cake tester inserted in centre of cake comes out clean, about 24 minutes. Let cool on rack.
Chocolate Malt Icing: Meanwhile, in bowl, whisk drink mix with cocoa; stir in 1/4 cup boiling water until smooth. Let cool. Whisk in icing sugar.
In separate bowl, beat butter until creamy; beat in sugar mixture. Gradually beat in chocolate until smooth and soft peaks form when beaters are lifted, about 2 minutes. Using piping bag fitted with plain tip, pipe icing onto cones. Top with sprinkles. (Make-ahead: Store in airtight container for up to 24 hours.)
Nutritional facts Per piece: about
- Fibre 2 g
- Sodium 197 mg
- Sugars 28 g
- Protein 4 g
- Calories 337.0
- Total fat 16 g
- Potassium 224 mg
- Cholesterol 55 mg
- Saturated fat 10 g
- Total carbohydrate 46 g
%RDI
- Iron 12.0
- Folate 21.0
- Calcium 5.0
- Vitamin A 12.0
- Vitamin C 2.0
