Olympic torch cupcakes

Feature writer, Kaye, tells us how we can make Olympic torch cupcakes – great for kids and adults!

Olympic Torch Cupcakes

I don’t know about everyone else, but I’ve been really getting in the spirit of the Olympics lately. These cupcakes, or ‘conecakes’, have great kid appeal! And they’re easier than they look.

Recipe (makes 8)

For the cupcakes:

  • 175g sugar
  • 175g butter or margarine
  • 175g self raising flour
  • 2 teaspoons vanilla essence/extract
  • wafer ice cream half cones

For the icing:

  • 115g butter
  • 250g icing sugar
  • 1 teapoon vanilla
  • dash milk
  • orange food colouring (or red and yellow)

Olympic torch cupcake step 1

Making the cupcakes:

  1. Cream your butter and sugar together until fluffy.
  2. Beat your eggs and add to the mixture with the flour in an egg-flour-egg-flour pattern until used up.
  3. Add your vanilla last of all. This recipe calls for two teaspoons of vanilla, as the wafer flavour overpowers a single teaspoon.
  4. Spoon into your ice cream cones. My children took turns to do this part! Be sure to fill them no more than three quarters full, to make sure they don’t overflow when baking. Stand them in a deep muffin tin inside a paper case if you wish. I did this as a precaution in case we overflowed!
  5. Bake them in an oven at 160C for around twenty-five minutes or until a cocktail stick comes out clean.
  6. Leave to cool.

Olympic torch cupcake step 2

Making the topping:

  1. While you are waiting for the cupcakes to cool, mix together your butter and icing sugar on a medium speed (in a clean bowl!).
  2. Beat in the vanilla, milk (approximately two tablespoons) and one teaspoon of orange food colouring (or half a teaspoon each of red and yellow).
  3. If your icing is a little too liquidy, just add more icing sugar (a tablespoon at a time) until it is firm enough to be piped. ┬áIf your cupcakes aren’t cool enough to frost yet, pop your buttercream in the fridge until you need it.
  4. Once your cupcakes are cool, fit your piping bag with a star tip nozzle. Before you start filling the piping bag with buttercream, flick a few tiny drops of orange or red food colouring around the inside of the bag.
  5. Fill the piping bag with buttercream.
  6. Starting from the edge of your cupcake, pipe all around the edge and slowly spiral upwards to a point. As you pipe you will notice subtle streaks of colour from the splashed food colouring. It’s such a minimal amount of food colouring that you cannot taste it, but it really adds interest to the Olympic flame!

I do hope you will give these a go. I think they’ll make the perfect afternoon treat for kids and adults alike!

+Kaye Dooler

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