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| Banana and Chocolate Malt Cake Cones |
2/3 cup (150 mL) butter, softened
1 cup (250 mL) packed light brown sugar
2 eggs
1 cup (250 mL) mashed bananas, (about 3)
1 tsp (5 mL) vanilla
1-2/3 cups (400 mL) all-purpose flour
3/4 tsp (4 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) cinnamon
1/3 cup (75 mL) buttermilk
18 flat-bottom ice cream cones
Chocolate Malt Icing:
3/4 cup (175 mL) chocolate malt drink mix, (such as Ovaltine)
2 tbsp (30 mL) cocoa powder, sifted
1/4 cup (60 mL) icing sugar
1/2 cup (125 mL) unsalted butter, softened
1/3 lb (151 g) milk chocolate, chopped, melted and cooled
2 tsp (10 mL) coloured sprinkles
Preparation:
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in bananas and vanilla. Whisk together flour, baking powder, baking soda, salt and cinnamon; stir into butter mixture alternately with buttermilk, making 2 additions of dry ingredients and 1 of buttermilk. Scoop into ice cream cones. Set in mini muffin cups.
Bake in 350 degrees F (180 degrees C) oven until cake tester inserted in centre of cake comes out clean, about 24 minutes. Let cool on rack.
Chocolate Malt Icing:
Meanwhile, in bowl, whisk drink mix with cocoa; stir in 1/4 cup boiling water until smooth. Let cool. Whisk in icing sugar.
In separate bowl, beat butter until creamy; beat in sugar mixture. Gradually beat in chocolate until smooth and soft peaks form when beaters are lifted, about 2 minutes. Using piping bag fitted with plain tip, pipe icing onto cones. Top with sprinkles. (Make-ahead: Store in airtight container for up to 24 hours.)
