Strawberry Milkshake Cupcakes
Recipe by Sarah Sibley

Recipe by Sarah Sibley

Strawberry Milkshake Cupcakes

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

Strawberry Milkshake Cupcakes

Strawberry Milkshake Cupcake Recipe

Cook Time: 25 minutes
Author: Sarah Sibley

Ingredients

  • 175 g Soft Butter Stork
  • 175 g Caster Sugar
  • 4 heaped tsps Strawberry Milkshake Powder
  • 30 ml Milk
  • 3 x Medium Eggs
  • 175 g Self-Raising Flour
  • 500 g Fondant Icing Sugar
  • 225 g Unsalted Butter softened
  • Few drops pink food colouring
  • Pink & white sugar balls or sprinkles

Instructions

  • Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  • Line a muffin tin with 12 large muffin sized cupcake cases.
  • Cream together the butter and sugar until pale and creamy.
  • Slowly add the beaten eggs.
  • Add the flour and mix thoroughly until smooth.
  • 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.
  • Add the paste and a few drops of pink colouring to the batter and mix thoroughly.
  • Carefully spoon the batter into the cases.
  • Bake for around 25 minutes or until the sponge springs back when pressed lightly.
  • Remove from the tin and leave to cool on a wire rack.
  • Add the softened butter to the icing sugar and mix together until creamy and lump free.
  • In a small bowl or cup mix together the remaining milkshake powder and milk until it forms a smooth paste.
  • Add the paste and a few drops of pink colouring to the buttercream and mix in until completely blended.
  • Once the cakes are cool pipe a swirl of frosting onto each cake and top with sprinkles.
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!

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