Carolyn's Cakes in Cones

Okay, being my birthday week, I'm continuing the sweet celebration theme today with this little gem from Carolyn, who blogs at Ordinary World.

Carolyn writes: "Here's a recipe that is quite successful at kids parties: I first made it for my nephew Mason's Baby Blessing (the Buddhist equivalent of a Christening), and I've made it several times since. I hope you like it!"

Cakes in Cones



INGREDIENTS:

10 ice cream cup cones

60g butter, at room temperature

70 (1/3 cup) caster sugar

1 tsp vanilla

1 egg

150g (1 cup) self-raising flour

2 tbs milk

90g (1/4 cup) Raspberry jam

hundreds and thousands to decorate



Icing:

300g (2 cups) icing sugar mixture

1 1/2 tsp butter, at room temperature

2tbs water

2-3 drops pink food colouring



METHOD:

1. Preheat oven to 180 C. Divide the cones, base side down, among ten 80ml (1/3-cup) capacity muffin pans.


2. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the egg and beat until well combined. Stir in half the flour and half the milk. Repeat with remaining flour and remaining milk until well combined. Add the jam. Stir slightly to create a swirled effect.

3. Spoon the mixture into a sealable plastic bag. Use scissors to cut one corner form the bag to make a small hole. Pipe the mixture evenly among the cones. Bake for 20-25 minutes or until lightly browned and a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool.

4. To make the icing, combine the icing sugar, butter and water in a heatproof bowl until a thick paste forms, adding a little extra water if necessary. Add the food colouring and stir until well combined. Place over a saucepan of simmering water and stir until warm.

5. Dip the patty cake cones into the icing. Sprinkle with hundreds and thousands, and top with a glace cherry (I omitted the cherry as I don't know any children who actually like them).

Set aside to set before serving.


Thanks Carolyn!