Raspberry ripple ice cream cupcakes
by Helen Jessup
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Ingredients
Dairy
425g of butter
Store Cupboard
175g of caster sugar
3 eggs
1 tsp vanilla extract
175g of self-raising flour
12 ice cream cones, with flat bases
500g of icing sugar
1 tsp raspberry jam
4 chocolate flakes, each cut into 3
Beverages
1 tbsp of water, at room temperature
Fruit & Vegetables
12 raspberries