These milkshake mice cupcakes are great fun for making with the kids. Using milkshake powder turn your cupcakes into sweet treats for the kids. The kids can help with the making and decorating – and of course the sampling afterwards! Our mummy blogger, Anneliese baked these cakes as part of her goodtoknow blog Mummy’s Little Helpers.
- For the cupcakes:
- 100g unsalted butter, softened
- 150g self-raising flour
- 150g caster sugar
- 20g strawberry milkshake powder (Anneliese used Nesquik)
- 3tbsps milk
- 2 large eggs
- For the icing:
- 35g unsalted butter, softened
- 35g caster sugar
- 80g full fat cream cheese, chilled
- 5 heaped teaspoons strawberry milkshake powder
- For the decoration:
- Mini marshmallowsc
- Chocolate chips
- Jelly beans
- Strawberry 'shoelace' sweets
For the cupcakes:
- To make this cupcake recipe, preheat the oven to 180C/350F/Gas Mark 4. Weigh the butter into a mixing bowl (make sure the butter is very soft). It really is important for the butter to be super soft. My little boy isn’t keen on my noisy hand held whisk so I wanted to avoid using it. We used an old fashioned wooden spoon instead; however, this does rely on the butter being lovely and soft!
- Tip the sugar into the bowl and mix it into butter until the mixture is light and fluffy. Children may lose concentration at this point as it will take a minute or two, so be prepared to help out with this part!
- Weigh in the flour then turn your attention to the eggs. It is a good idea to get your child to crack the eggs into a separate bowl before adding to the rest of the ingredients!
- Grab a little bowl or cup and measure in the milk and milkshake powder and ask your child to mix to combine. It may look a little lumpy and unattractive but don’t be put off, carry on and pour it into the mixing bowl.
- Help your little one give the mixture a good mix and wait until it is smooth before asking them to add dollops to the paper cases. This will no doubt be a messy business, but never mind if a bit of mixture drizzles down the side of the cases. Your child won’t care!
- Place the cakes into the oven and leave them to cook for 20 to 25 minutes. They should be nicely risen and golden in colour. Do not expect the cakes to be pink; leave that to the icing! Leave the cakes to cool.
For the icing:
- To avoid a messy cloud of icing sugar I have left it out and instead opted for a delicious cream cheese icing. For this the super soft butter needs to be creamed together with the caster sugar. Once the mixture is light and fluffy, stir in the cream cheese and strawberry milkshake powder. A word of warning: for goodness sake do not try any of the icing before decorating your cupcakes or you won’t have any left!
- Now it is time for the really fun part; creating little pink mice! To do this help your child spread the icing over the sweet smelling cupcakes, then decorate with sweeties for cute mice faces. We used mini marshmallows for the ears, chocolate chips for the eyes, a jelly bean for the nose and a ‘shoelace’ sweet for the whiskers and tail.
If your kids don't like strawberry milkshake you can swap strawberry for other flavours like chocolate or banana