Only Crumbs Remain '99' IceCream Cupcake with Blackberries


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Transfer to a bowl and let cool slightly. Press plastic wrap over the surface of the custard and refrigerate until firm. The chilled custard should be thick and hold in the bowl of a spoon. Make the stabilized whipped cream: Sprinkle the gelatin over the 2 tablespoons of water in a small bowl. Let stand until set.


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Only Crumbs Remain '99' IceCream Cupcake with Blackberries

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Method. Preheat the oven to gas 4, 180°C, fan 160°C. Beat the butter and sugar with an electric whisk or wooden spoon for 5 mins until pale and fluffy. Add the eggs one at a time with 1 tbsp flour, beating well. Whisk in the remaining flour, vanilla extract and milk until just combined.