Friday, October 31, 2008

Patty Cake Cones

I normally leave it up to my friend June to put up recipes, however I made Patty Cake Cones for Mason's blessing and I was so pleased with how they turned out I decided to share the recipe - they're great for kids parties and easy to make! I ended up making 2 lots of the recipe (20 cones) and I noticed a few 'big' kids also eating them - and at the end of the day there were none left

10 ice cream cup cones
60g butter, at room temperature
70 (1/3 cup) caster sugar
1 tsp vanilla
1 egg
150g (1 cup) self-raising flour
2 tbs milk
90g (1/4 cup) Raspberry jam
hundreds and thousands to decorate

300g (2 cups) icing sugar mixture
1 1/2 tsp butter, at room temperature
2tbs water
2-3 drops pink food colouring

1. Preheat oven to 180 C. Divide the cones, base side down, among ten 80ml (1/3-cup) capacity muffin pans.

2. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the egg and beat until well combined. Stir in half the flour and half the milk. Repeat with remaining flour and remaining milk until well combined. Add the jam. Stir slightly to create a swirled effect.

3. Spoon the mixture into a sealable plastic bag. Use scissors to cut one corner form the bag to make a small hole. Pipe the mixture evenly among the cones. Bake for 20-25 minutes or until lightly browned and a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool.

4. To make the icing, combine the icing sugar, butter and water in a heatproof bowl until a thick paste forms, adding a little extra water if necessary. Add the food colouring and stir until well combined. Place over a saucepan of simmering water and stir until warm.

5. Dip the patty cake cones into the icing. Sprinkle with hundreds and thousands, and top with a glace cherry (I omitted the cherry as I don't know any children who actually like them).

Set aside to set before serving.

Patty Cake Cones

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