From our Flat White Ice Cream to Frances Quinn’s Quinntessential coffee cup cakes, these flat white ice-cream cakes are the very best of both. Baked and served in take-away flat white sized coffee cups, these cakes will bring out your inner barista. Thank-you Frances - you've done it again!
2 tbsp instant
2 tbsp freshly boiled water
100g butter, softened
100g light muscovado sugar
100g self-raising flour
300ml double cream
1 tbsp icing sugar
500ml tub of Jude's Flat White Ice Cream
Cocoa powder to decorate
6 hole muffin tin
6 x 8oz kraft ripple paper cups
Preheat the oven to 180C/160C fan/gas 4. Line the muffin tin with the paper cups. Mix the coffee with the freshly boiled water in one of the cups. Set aside to cool.
Using a hand-held electric whisk, or in a mixer, beat the butter and sugar together until very light and creamy. The mixture will turn from a rich toffee brown to a light, moussey, café-au-lait shade. Break the eggs to the creamed butter and sugar mixture, beating well after each addition. Should the mixture look like it’s curdling, add a spoonful of the flour.
Sift in the flour and fold in until just combined. Finally, stir through the coffee to flavour and loosen the mixture. Spoon and divide the mixture into the paper cups, the mixture should fill each cup 1/3 full.
Bake for about 10-15 minutes until the cakes have risen and a skewer pushed into the centres comes out clean. Leave for about 5 minutes in the tin to cool slightly, then transfer the cups to a rack to cool completely.
Remove the ice-cream from the freezer to soften. Put the icing sugar and double cream in a bowl and whip to soft to medium peaks. Once the ice-cream has reached soft scoop consistency spoon and divide on to each cake and level off with the spoon. Top each with the whipped cream, levelling off the surface to the top of each cup with a palette knife. Dust the tops with cocoa powder and dig in!
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