Vanilla Whippy ‘Ice Cream’ Cupcakes

The sun may be setting on those glory days of summer, but we can still reminisce on those happy times, basking in the heat of the English sunshine.  But then, when those memories start to fade, how do we recall the most amazing weather we’ve seen for many a year?  Ice Cream of course.  “Hang on,”  I hear you cry, ” it’s freezing cold, pouring with rain and blowing a gale outside.  I really don’t fancy an ice cream“.  Fair enough, but worry not – we have the answer.  Proper Vanilla Ice Cream Cupcakes, just like Mr Whippy used to make.

The wafer cups are great for baking your cup cakes in.  Don’t fill them too full, don’t leave the unbaked mixture in there for too long and don’t let them burn in the oven.  Apart from that, this is one fun & impressive piece of cake

Suitable for kids of all sizes

Makes 12


  • 125g Butter, softened
  • 125g Sugar
  • 0.5 tsp Vanilla Extract
  • seeds from a Vanilla Pod
  • 2 Eggs
  • 125g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • 3-4 tbsp Milk
  • 12 * Ice Cream Wafer Cups

For the ‘Ice Cream’ Icing:

  • 125g Butter, softened
  • 500g Icing Sugar, sifted
  • 1.5 tsp Vanilla Extract
  • 4-5 Tbsp Milk

To Top:

  • 6 Chocolate Flakes, cut in half with a serrated knife
  • Some sugar sprinkles
  • Raspberry Sauce


  • In a mixing bowl, beat the flour, sugar, vanilla essence & vanilla seeds until creamy
  • Add the eggs and beat for a few seconds before starting to add the flour & bicarb
  • When well combined, add some of the milk to slacken off the mixture, but so much that it’s runny
  • Spoon the mixture into the ice cream cups – it should come between half and 2/3rds of the way up the cup
  • Place the cups on a baking tray, and bake in a pre-heated oven, 170oC Fan, for about 20 minutes until cooked
  • Turn the tray after 15 minutes to ensure that the cups don’t start to brown
  • When cooked, remove the cups from the tray and set on a cooling rack.  The cakes should be cool/cold before you start to ice them
  • To make the vanilla butter cream, beat all of the icing ingredients except the milk, until really smooth.  This will be easiest if the butter is really soft
  • Slacken off the mixture with some of the milk.  You’re looking for a consistency which can be piped, but will hold its shape
  • Set up a piping bag with a large star nozzle.  Spoon in the vanilla icing
  • When the cakes have cooled, start to pipe on the icing.  Start in the centre and work out in a circle to create a bottom layer, then back up and to the centre to create the ‘whippy’ ice cream effect
  • Stick a chocolate flake in the side of the icing at a jaunty angle, pushing it into the cake itself (it may help to stab the cake with a knife first)
  • Add sprinkles and raspberry sauce, then serve!

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