Strawberry milkshake cupcakes Recipe

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makes:

15

Skill:

easy

Cost:

cheap

Prep:

20 min

Cooking:

30 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Strawberry milkshake cupcakes are the height of decadence with a fun and flirty twist. Combining two of your kids favourite things to make the ultimate treat, these strawberry milkshake cupcakes are so good, even the adults won’t be able to resist. These cupcakes are the perfect pretty bake to enjoy with an afternoon cup of tea or serve at a kids’ birthday party.

Ingredients

  • 150g unsalted butter
  • 300g golden caster sugar
  • 1tsp vanilla extract
  • 3 large eggs, separated
  • 284ml carton buttermilk
  • 2tbsp bright red gel food colour
  • 1tsp violet gel food colour
  • 250g plain flour
  • 30g cornflour
  • 2tbsp cocoa
  • 1tsp white wine vinegar
  • 1tsp bicarbonate of soda
  • For the frosting
  • 125g unsalted butter
  • 225g icing sugar, sieved
  • 4tbsp instant strawberry milkshake powder
  • 1 drop pink food colouring paste
  • 280g full-fat cream cheese

Method

  • Heat the oven to 180°C. Pop the cupcake cases into muffin trays.

  • Cream together the butter and sugar, beating until pale and fluffy. Gradually whisk in the vanilla extract and the egg yolks.

  • Pour the buttermilk into a jug and stir in the red and violet food colouring. (You need plenty for a strong beetroot colour.)

  • Sift together the flour, cornflour and cocoa. Fold in half the dry ingredients and half the buttermilk. Mix until just combined. Repeat with the rest of the flour mixture and buttermilk.

  • Whisk the egg whites until stiffly peaking. Mix the vinegar and bicarbonate of soda together. Gradually fold into the cake mixture with the egg whites. Use an ice-cream scoop to evenly divide mixture between 15 cupcake cases. Bake for 30 mins, or until a skewer inserted into the centre comes out clean. Cool in tins for 10 mins, then turn the cakes on to cooling racks to cool completely.

  • Put the butter in a processor and blend to soften. Add the icing sugar, milkshake powder and pink colouring paste. Blend until smoothly combined.

  • Add the cream cheese and just mix for 5-10 seconds (don’t keep the motor running longer than necessary).

  • Spread the milkshake frosting over each cupcake. Pop toppers on to decorate.

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