Lorraine Pascale's Devil's Food Cupcake Cones

24 August 2017

The Great British Bake Off returns to our screens (albeit in a controversial new home) at 8pm on 29th August on Channel Four. If you're feeling inspired by the culinary skills of the new contestants why not make Lorraine Pascale's Devil's Food Cupcake Cones, taken from her new book, Bake.


Devil's food cake is a very rich dark chocolate cake, made with cocoa powder and melted dark chocolate. It makes a delicious surprise filling for these ice-cream themed cupcakes. I recommend piping the cake mixture into the ice-cream cones because it's quick and ensures you get the mixture right to the bottom. Decorate with your favourite ice-cream toppings - I've use sprinkles, but you may prefer finely chopped nuts.

MAKES 12

Ingredients

12 flat-bottomed cones
160g butter
40g dark chocolate, roughly chopped
2 large eggs
160g self-raising flour
40g cocoa powder
160g caster sugar
½ tsp bicarbonate of soda
pinch of salt
2–3 tbsp sprinkles
6 chocolate flakes, cut in half (optional)
 
For the frosting
 
150g butter, softened
350g icing sugar
seeds of 1 vanilla pod or 2 tsp vanilla extract
few drops each of blue and pink food colouring (optional)
 
Equipment
 
12-hole cupcake tin
hand-held electric whisk or stand mixer
disposable piping bag
2 x piping bags with 1cm straight nozzles

Method
 
Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and sit the ice-cream cones in the holes of the cupcake tin to hold them upright.
 
Melt the butter in a small pan over a low heat, and then take the pan off the heat and add the dark chocolate. Leave the chocolate to melt.
 
Lightly beat the eggs. Put the flour, cocoa powder, sugar, bicarbonate of soda, eggs and salt in a large bowl with the melted butter and chocolate mixture. Mix to just combine with the hand-held electric whisk and spoon the batter into the disposable piping bag. Snip off the end to give you a wide hole, and
then pipe into the ice-cream cones, filling them no more than three-quarters full or they will overflow while they are cooking.
 
Place the tin into the oven and bake for 20–25 minutes, or until they are baked. To check that they are cooked, insert a skewer into the centre of a cupcake cone – it should come out clean. Once the cupcake cones are baked, remove them from the oven and leave to cool completely.
 
While the cones are cooling, make the frosting. Put all of the ingredients apart from the colouring into a large bowl and beat well with the hand-held electric whisk or until the mixture goes light and fluffy. You can also use a stand mixer fitted with a paddle attachment to do this. To colour the frosting, divide it into bowls and stir through each food colouring, as desired.
 
Take a piping bag fitted with the 1cm straight nozzle and half-fill it with the frosting. If you have coloured your frosting, use a different bag for each colour. Pipe the frosting onto the cupcakes so that it looks like ice cream, as per the photograph opposite.
 
Add sprinkles to each one, and if you feel like it, stick half a chocolate flake in the top to make it look like our beloved Mr Whippy! Serve.

Bake

Bake

Inspired by The Great British Bake Off but don't know where to start?

With 125 simple recipes, all with simple step-by-step instructions, Lorraine Pascale's Bake will help you whisk, knead, dust and drizzle your way to sweet success. 

Read extract  




 

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