I made these Sundae Cupcakes for Cupcake Camp London 2010. They were my biggest seller of the day and were gone in an hour! They're just so darn cute!
These are hi-hats made to look like an ice cream sundae. I made "banana" cupcakes. I didn't use real banana. I made banana flavored milk using Nesquik in one of my favorite vanilla cake recipes (keeps the cake light and fluffy). I prefer to use real bananas in muffins since it gives a much denser cake.
Banana Nesquik Cupcakes
adapted from 52 Cupcakes
Ingredients
2 3/4 cups self-rising flour
1 cup unsalted butter at room temperature
2 cups sugar
4 large eggs at room temperature
1 cup milk
1/2 cup banana Nesquik
1. Line muffin tin with cases and pre-heat oven to 350 F/180 C. In a large bowl cream the butter using an electric mixer on medium speed until smooth. Add the sugar gradually and beat until fluffy.
2. Add the eggs one at a time, beating well after each addition. Mix the milk, Nesquik and vanilla in a pitcher (taste to see how banana it is you can add more to your liking, I did!).
3. Add the dry ingredients in three parts, alternating with the banana milk. With each addition, beat until the ingredients are incorporated.
4. Spoon batter into liners about 3/4 full (I do 2 cookie scoops) and bake for 20-25 minutes. Cool for 15 minutes and remove from tins to cool on a wire rack.
Seven Minute Frosting
adapted from Martha Stewart's Cupcakes (makes enough to frost 24)Ingredients
1 1/2 cups plus 2 tbs sugar
2/3 cup water
2 tbs light corn syrup (I used golden syrup)
6 egg whites at room temperature
1 tsp vanilla
For the Chocolate Coating
2 bags of white of sprinkled candy melts
1 bag of dark or milk chocolate
red peanut m&m's
1. Combine 1 1/2 cups sugar with the water and golden or corn syrup in a small saucepan. Clip a candy thermometer to the side. Bring to a boil over medium heat, stirring until the sugar dissolves. Boil without stirring until syrup reaches 230 F.
2. While the sugar is boiling whisk the egg whites in a large bowl on medium high speed until soft peaks form. With the mixer running, add the remaining 2 tablespoons sugar, beating to combine.
To Decorate
1. Put the frosting in a piping bag and pipe the highest swirls possible.
2. Place in the fridge or freezer for 10-15 minutes to allow the frosting to slightly harden. During that time place the white candy melts in a microwave safe bowl and heat for 30 seconds at a time stirring each time until melted. This is the "ice cream" part of the sundae.
These speckled candy melts look like ice cream with sprinkles
3. If the chocolate is very thick add about 6 tablespoons of vegetable oil. Don't add too much. Dip each hi-hat in the chocolate until the white frosting is coated letting the excess drip back into the bowl. Or I used a pastry brush to cover the top since the chocolate was a little thick (put bowl back into the microwave for 30 seconds if chocolate starts to harden).
4. Place in the fridge for another 10-15 minutes to allow the chocolate to set. Melt the milk or dark chocolate in a microwave safe bowl for 1 minute or until melted. This will be the hot fudge on top of the sundae. Spoon 1 tablespoon on top of the white chocolate and place an m&m (for the cherry) on top.
5. Place back in the fridge for another 10 minutes until completely set. These don't need to be stored in the fridge. If the proper chocolate is used it won't melt or come off on your fingers. Enjoy!
