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Magnum White Almond Cupcakes

White Almond Magnum Cupcakes

Magnum White Almond Ice Cream Cupcakes 
By Sebastian Newman 

Makes: 12 Cupcakes (of each variant) 

For the White Almond Cupcakes:
1 ½ cups flour
¾ cup sugar
2 tsp baking powder
½ tsp salt
½ cup milk
½ cup oil
2 eggs
1 tsp Almond essence

For the filling:
4 White Almond Magnum Ice Creams

For the butter icing:
250g butter, cubed, at room temperature
500g icing sugar, sifted
60ml (1/4 cup) milk
1 tsp Almond Essence 

Line a muffin tray with cupcake wrappers. Preheat oven at 180° C. Sift together the dry ingredients and set aside. Mix together the wet ingredients and beat into the dry ingredients until smooth and creamy. Place in prepared muffin tin and fill ¾ full. Bake for 12- 15 minutes. Cool completely. 
Make the butter icing by whipping the butter until soft and smooth, then add the icing sugar and beat until light and pale. Add in the almond essence and place into a piping bag, fitted with a nozzle of your choice. 
Once cooled, pull out the middle of the cupcakes and set aside. Place your Magnum White almond ice cream into a blender and blend until smooth. Fill the cupcakes with softened ice cream and pipe the butter icing over it. Serve immediately.

Magnum Gert Johan Coetzee M Collection
Website: pleasure.mymagnum.co.za & www.mymagnum.co.za
Facebook: MagnumSouthAfrica
Twitter: @magnumsa 
YouTube: mymagnum 

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