Strawberry Milkshake Cupcakes

These Strawberry Milkshake Cupcakes are always a favorite at kid’s parties. 🙂

Strawberry Milkshake Cupcake Recipe
Yields 12
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 175g Soft Butter (Stork)
  2. 175g Caster Sugar
  3. 4 heaped tsps Strawberry Milkshake Powder
  4. 30ml Milk
  5. 3x Medium Eggs
  6. 175g Self-Raising Flour
  7. 500g Fondant Icing Sugar
  8. 225g Unsalted Butter (softened)
  9. Few drops pink food colouring
  10. Pink & white sugar balls or sprinkles
Instructions
  1. Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  2. Line a muffin tin with 12 large muffin sized cupcake cases.
  3. Cream together the butter and sugar until pale and creamy.
  4. Slowly add the beaten eggs.
  5. Add the flour and mix thoroughly until smooth.
  6. In a small bowl or cup mix together 2 heaped tsps of the milkshake powder with 15ml of the milk until it forms a smooth paste.
  7. Add the paste and a few drops of pink colouring to the batter and mix thoroughly.
  8. Carefully spoon the batter into the cases.
  9. Bake for around 25 minutes or until the sponge springs back when pressed lightly.
  10. Remove from the tin and leave to cool on a wire rack.
  11. Add the softened butter to the icing sugar and mix together until creamy and lump free.
  12. In a small bowl or cup mix together the remaining milkshake powder and milk until it forms a smooth paste.
  13. Add the paste and a few drops of pink colouring to the buttercream and mix in until completely blended.
  14. Once the cakes are cool pipe a swirl of frosting onto each cake and top with sprinkles.
Sarah Sibley http://www.sarahsibley.com/


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