Friends, feast your eyes on these:
Why yes, those are cupcakes baked into ice cream cones. Rocky road cupcakes with marshmallow frosting to be precise. I saw the recipe on A Beautiful Mess and tweaked it a bit. The flags were for Australia day.
For the cupcakes (I got about 23 out of this recipe) you will need:
Mini ice cream cones
2 1/4 cups plain flour
2 cups caster sugar
1/4 cup cocoa
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup vegetable oil
1/2 cup water
2 teaspoons white vinegar
1/2 teaspoon vanilla extract
1/2 cup chopped nuts (I used peanuts)
1/2 cup mini marshmallows
And for the frosting:
1 cup of butter
1 cup of partially melted mini marshmallows
2 cups icing sugar
1. In a large bowl sift and combine the flour, sugar, cocoa, baking soda and salt.
2. In another bowl whisk together the oil, eggs, water, vinegar and vanilla extract.
3. Combine the wet and dry ingredients and stir until nearly no lumps remain.
4. Roughly chop the nuts and measure out the marshmallows.
5. Stir in the nuts and marshmallows.
6. Fill your ice cream cones 2/3 full with batter (I always overfill patty pans and the like, don’t copy the photo above!).
Bake at 180 degrees celsius for about 20-15 minutes or until a toothpick inserted in the centre comes out clean. You will, at this stage, be blown away with what you have created:
Ohhh right. See what I mean about filling them too much? Sweet crunchy overflow.
So the icing is where things got a bit complicated. The recipe said to: cream together 1 cup softened butter with 1 cup partially melted marshmallows. So I put some marshmallows in the microwave and as I tried to beat them with the butter they turned hard very quickly and stuck to the mixer:
Frustrating. If any more seasoned bakers have any advice re this please comment! In the end I creamed together 1 cup of butter and 2 cups of icing sugar with hard marshmallow lumps. The lumps kept clogging my icing bag, but I got there in the end.
And now I am hungry. Go forth and bake!