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Recipe for Raspberry Icecream Cakes

     Makes nine cakes
  • 225g (8oz) butter, softened
  • 75g (3oz) Icing sugar
  • 200g (7oz) Self Raising flour
  • 50g (2oz) cornflour
  • 3 tablespoons milk
  • A few drops of vanilla extract
  • Fresh raspberries or jam
  • Whipping cream (for decoration)
  • 9 ice cream cup cornets

Preheat the oven to 180­°C (350°F/Gas 4). Measure all the ingredients into a large bowl and beat well until thoroughly blended and smooth. The mixture needs to be soft enough to pipe so add a little more milk if too stiff. Spoon the mixture into a large piping bag fitted with a large star nozzle. Place a cone in each hole of a bun tin. This will steady the cones. Quarter fill each cone by piping directly into the cone. Then place two raspberries onto the mixture and pipe up to the top, repeat in the other cones. Bake at the bottom of the oven for about 25 minutes. Leave to cool. To serve either dusted lightly with icing sugar or pipe on a little whipped cream and top with a raspberry. Best eaten the same day as the cones start to loose their crispness.


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