Winnie the Pooh played a huge part in my childhood and still remains one of my favorite characters to this day. So much of my food art has been inspired by this silly old bear.
In honor of my favorite Disney character, I came up with these Winnie the Pooh Cupcake Cones. In this adorable dessert, ice cream is replaced by fluffy chiffon cake. You can imagine they were a hit with my boys!
I hope your family enjoys these treats as much as mine!
Serves 8
Prepare egg yolk batter by whisking the egg yolks and sugar together until the sugar melts. Then add in vanilla extract, oil, milk, salt, and yellow food coloring. Mix well.
Sift in cake flour and mix well.
Then prepare egg white meringue by whisking the egg whites with cream of tartar for 1 minute, then gradually pour in sugar and continue to whisk until firm peaks form.
Scoop out 1/3 of the meringue and mix well with the egg yolk batter. Then gently fold in the remaining meringue.
Scoop batter into dome molds (they should be a little bigger than the ice cream cone opening).
Bake at 300° F for 15 minutes, or when a skewer inserted comes out clean.
Let cakes cool down completely before removing them from the mold.
To make Pooh's ears, use a knife to cut cake into slices. Then use a pair of scissors to make his ears.
Use melted milk chocolate to draw Pooh's features. Place the chocolate in a zip-top bag, cut a small hole, pipe on parchment paper, leave in fridge to harden, and then peel off. (You can also pipe directly onto the cake but it will be messier.) Use icing to attach onto the cake.
Coat rim of ice cream cone with melted white chocolate before coating with sprinkles. Be sure to make the frosting appear like it's honey dripping from the cone. Then assemble cake onto the cone.
Add the ears. Use a knife to make two cuts on the area where the ears should be, and dip ears in a little frosting before inserting in. Serve immediately.
Disney.com