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Mr. Whippy Cupcakes

Mr. Whippy Cupcakes

Enjoy a Mr. Whippy cupcake this summer.

Ingredients

  • Buttercream

Directions

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I don’t know about you but I am loving the hot weather! I’m on my summer holidays at the moment as i’ve slipped a disc so have had to leave work early before I move up North to start a brand new adventure! Being one of the hottest days, silly me decided to put the oven on to do a bit of baking. I had seen some Mr. Whippy cupcakes on pinterest a few weeks back and decided it was the perfect weather to try making my own version.

The vanilla sponge has raspberry jam swirled through it and you can add a flake or some raspberry/chocolate sauce on top of the vanilla buttercream to finish it off.

Step 1
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Preheat the oven to 160º and line a muffin tin with cupcake cases. Cream together the butter and sugar until it is light and fluffy before adding both eggs and mixing until well combined.

Step 2
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Add the flour, vanilla and salt and fold together. Swirl in the spoon of raspberry jam to created the effect of raspberry ripple ice cream (be careful not to mix too much).

Step 3
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Put about a tablespoon of the mixture into each cake case and bake for 20-25 minutes.

Remove from the tin and cool on a wire rack.

Step 4
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Buttercream

Mix together all the ingredients. Add more milk or icing sugar to achieve a thick consistency. Use a piping bag with a star nozzle to create the Mr Whippy effect. To decorate add a flake and a drizzle of sauce.

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  • 50 mins
  • Serves 12
  • Medium
  • 160°c

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Ingredients

Adjust Servings:
100g Unsalted Butter
100g Caster Sugar
2 Eggs
1 tsp Vanilla Extract
250g Self Raising Flour
1 pinch Salt
2 tbsp Milk
1 heaped tbsp Raspberry Jam
Buttercream
50g Unsalted Butter
250g Icing Sugar
1 tsp Vanilla Extract
2 tbsp Milk
3 bars Cadbury Flake
Bottle of strawberry/ Chocolate Sauce
Mega chocolate birthday cake
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Mega Chocolate Birthday Cake
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Marshmallow Brownies