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Strawberry Milkshake Cupcake Recipe
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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.
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@itssarahsibley
I love to see all your tasty creations!