Tesco Food Officialさんのインスタグラム写真 - (Tesco Food OfficialInstagram)「You’ve had 99 flakes... but we’ll bet a cupcake’s never been in 1. These cute, creative ice cream cakes are the perfect treat whatever the weather. Ingredients 125g butter, softened 125g caster sugar 2 large eggs 125g self-raising flour 1 tsp vanilla extract 1 tbsp milk 50g dark or milk chocolate chips 12 cup cornets (with flat bottoms) 4 chocolate flakes, each cut into 3 Tesco Finest raspberry coulis For the buttercream 60g butter, softened 120g icing sugar ½ tsp vanilla extract Method Preheat the oven to gas 4, 180°C, fan 160°C. Beat the butter and sugar with an electric whisk or wooden spoon for 5 mins until pale and fluffy. Add the eggs one at a time with 1 tbsp flour, beating well. Whisk in the remaining flour, vanilla extract and milk until just combined. Fold in the chocolate chips. Put the cornets on a baking tray or in a muffin tin. Use a teaspoon to fill the cones two-thirds full with batter, then smooth the tops. Carefully transfer the tin to the oven and bake for 25 mins until the cakes are risen and golden, and a skewer inserted into the middle comes out clean. Transfer the cones to a wire rack to cool completely. To make the buttercream, beat the butter, sugar, vanilla extract and ½ tbsp boiling water in a bowl with an electric whisk or wooden spoon until fluffy and nearly doubled in volume. Transfer to a piping bag with a star nozzle and swirl onto the cooled cakes when ready to serve. Position the flakes into the icing, then drizzle with coulis to serve. Will keep for up to 4 days in an airtight container.」8月26日 21時04分