Banana and Chocolate Malt Cake Cones
Banana and Chocolate Malt Cake Cones
Photography by Joe Kim/TC Media
- Preparation time: 30 minutes
- Total time : 1-1/4 hours
- Portion size: 18 pieces
This recipe makes 18 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 337 |
| pro | 4 g |
| total fat | 16 g |
| sat. fat | 10 g |
| carb | 46 g |
| dietary fibre | 2 g |
| sugar | 28 g |
| chol | 55 mg |
| sodium | 197 mg |
| potassium | 224 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 12 |
| vit A | 12 |
| vit C | 2 |
| folate | 21 |
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.
Ingredients
- 2/3 cup 2/3cupbutter, softened
- 1 cup 1cuppacked light brown sugar
- 2 2eggeggs
- 1 cup 1cupmashed bananabananas, (about 3)
- 1 tsp 1tspvanilla
- 1-2/3 cups 1-2/3cupsall-purpose flour
- 3/4 tsp 3/4tspbaking powder
- 1/2 tsp 1/2tspbaking soda
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tspcinnamon
- 1/3 cup 1/3cupbuttermilk
- 18 18flat-bottom ice cream cones Chocolate Malt Icing:
- 3/4 cup 3/4cupchocolate malt drink mix, (such as Ovaltine)
- 2 tbsp 2tbspcocoa powder, sifted
- 1/4 cup 1/4cupicing sugar
- 1/2 cup 1/2cupunsalted butter, softened
- 1/3 lb 1/3lbmilk chocolate, chopped, melted and cooled
- 2 tsp 2tspcoloured sprinkles
Preparation
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 350ºF (180ºC) 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.)
Source : Canadian Living Magazine: February 2013
