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Recipe

Retro 99 Cupcakes Recipe

OneSixtyDegrees

Servings

12

Prep Time

30 minutes

Cook Time

20 minutes

Take a delicious trip down memory lane with these Retro 99 Cupcakes, inspired by the classic 99 Flake ice cream we all loved as kids. These fun and quirky cupcakes combine light, fluffy vanilla sponge with a surprise centre of rich chocolate ganache. Decorated with silky smooth vanilla buttercream and finished with a crumbly Cadbury Flake, they’re the perfect nostalgic treat for summer parties, birthdays, or just because you miss the old days!

Whether you're baking for a special occasion or simply craving a retro twist on a classic dessert, these cupcakes are guaranteed to bring smiles (and maybe a few happy memories). They’re easy to make, full of flavour, and an absolute hit with both kids and grown-ups. Get ready to whip up a batch of sweet nostalgia!

Retro 99 Cupcakes Recipe

Ingredients

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    • 200g Whitworths Caster Sugar

    • 200g Unsalted Butter, at room temperature 

    • 200g Self-Raising Flour, sifted 

    • 3 Large Eggs, at room temperature 

    • 1½ tsp Vanilla Extract 

    • 3 tbsp Milk 

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    • 50ml Double Cream 

    • 100g Milk Chocolate 

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    • 350g Whitworths Icing Sugar

    • 150g Unsalted Butter, at room temperature 

    • 2 tbsp Double Cream 

    • 1 tsp Vanilla Extract 

    • 6 Chocolate Ice Cream Flakes, cut in half (approximately 4cm in length) 

    • Sprinkles (optional) 

    Directions

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      1. Preheat your oven to 160°C fan and line a 12-hole muffin or cupcake tin with paper cases.
      2. Cream the caster sugar and butter together in a bowl until pale and fluffy.
      3. Add the eggs and vanilla extract, along with a tablespoon of the flour, and beat until fully combined.
      4. Gently fold in the remainder of the flour and the milk using a spatula or metal spoon.
      5. Divide the mixture evenly between the cupcake cases, filling them approximately two-thirds full.
      6. Bake for 20-22 minutes, or until a skewer inserted into the centre of a cupcake comes out clean.
      7. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

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      1. Break the milk chocolate into small pieces and add to a microwave-safe bowl with the cream.
      2. Heat in the microwave for 30-40 seconds, then stir until smooth. If lumps remain, heat again for another 20 seconds and stir until fully melted.
      3. Refrigerate the ganache for 20-30 minutes to thicken. It should have a toothpaste-like consistency.
      4. Once the cupcakes are cool, hollow out the centre of each using an apple corer or the end of a piping nozzle and fill with approximately 2 teaspoons of ganache.

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      1. Use a handheld or stand mixer to beat the butter for 2-3 minutes until pale and fluffy.
      2. Gradually add half of the icing sugar and mix until incorporated. Repeat with the remaining icing sugar.
      3. Add the vanilla extract and double cream, then beat for a further 5 minutes until the buttercream is smooth and creamy.
      4. Pipe the buttercream onto the cupcakes, add a chocolate flake, and decorate with sprinkles if desired.

      5. Enjoy these classic ‘99’ Cupcakes!