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Ice Cream Brownie Delight

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All you need

For Cupcake

  • 1 pack White Wings Angel Babycakes 245g
  • 1 egg (beaten)
  • 30mL (1 Tbsp & 2 tsp) water
  • 30mL (1 Tbsp & 2 tsp) oil

For Frosting

  • 5g (1 tsp) margarine spread or soft butter
  • 10mL (2 tsp) water

For Frosting

  • Red food colouring
  • 18 iced flowers

    Preparation
    • Preparation time: 15 mins
    • Cooking time: 10-15 mins
    • Serves: 18
    1

    Preheat

    Preheat oven to 180°C (160°C for fan-forced). Place 18 patty cases onto an oven tray.
    2

    Mix

    Place cupcake mix, beaten egg, oil and water into a mixing bowl. Mix with a wooden spoon until combined.  Divide batter evenly between the 18 cupcake cases using a teaspoon.
    3

    Bake

    Bake for 10 - 15 minutes or until cupcake tops spring back lightly when touched. Stand for 5 minutes on oven tray. Remove cupcakes from oven tray and place on a wire rack to cool.
    4

    Ice

    Place icing mix, water and margarine or soft butter in a mixing bowl. Using a wooden spoon, mix until smooth and glossy. Add red food colouring to icing mixture to achieve desired pink colour. For a runnier icing, add an extra tsp (5mL) of water. Spread icing over the top of each cold cupcake and place iced flower in centre.
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    Check out this delicious recipe from White Wings
     
    martina commented on 04-Mar-2010 02:03 PM5 out of 5 stars
    It tastes like heaven.

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