Ice-cream Cone Carrot & Pineapple Cupcakes Recipe Video

Barry and Phoebe try to make cupcakes in ice-cream cones.

Summary

Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelMedium
Health IndexJust EnjoyServings9
CuisineCourse
TasteMethod
Main IngredientInterest Group

Ingredients

For icing
 Lemon juice1 Teaspoon
 Icing sugar1 Cup (16 tbs)
 Butter1⁄4 Cup (4 tbs)
 Cream cheese1⁄4 Cup (4 tbs)
 Sugar sprinkles1 Tablespoon
For cupcakes
 Pineapple chunks1 Tablespoon, crushed
 Carrot1⁄4 Cup (4 tbs), grated
 Eggs2
 Vanilla essence1 Teaspoon
 Hazelnut oil1⁄4 Cup (4 tbs)
 Flour1 Cup (16 tbs)
 Caster sugar125 Gram
 Baking soda2 Teaspoon
 Cinnamon1 Teaspoon
 Hazelnuts1⁄4 Cup (4 tbs), chopped
 Ice cream cone9

Nutrition Facts

Serving size

Calories 446 Calories from Fat 155

% Daily Value*

Total Fat 18 g27.1%

Saturated Fat 5.6 g27.8%

Trans Fat 0 g

Cholesterol 67.5 mg

Sodium 408 mg17%

Total Carbohydrates 67 g22.4%

Dietary Fiber 1.5 g5.9%

Sugars 43.5 g

Protein 5 g11%

Vitamin A 17.8% Vitamin C 1.5%

Calcium 3.6% Iron 11.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the oven to gas mark 4/ 350 degrees F.
2. For icing – in a bowl, mix together lemon juice, icing sugar, butter and cream cheese. Set aside in fridge.

MAKING
3. In a large bowl, mix together pineapple, carrot, eggs, vanilla essence and hazelnut oil. Set aside.
4. In another bowl, stir together flour, caster sugar, baking soda, cinnamon and hazelnuts.
5. Pour in wet ingredients into the dry ingredients and mix well.
6. Fill the ice cream cone to 2/3rd with batter. Place cones in a baking tray.
7. Bake in oven for 20 minutes.
8. Take out the cupcakes from the oven and let it cool.

FINALIZING
9. Frost the cupcakes with icing and decorate with sugar sprinkles (Hundreds & Thousands).

SERVING
10. Serve cupcakes with milk.
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