Wednesday, 14 September 2016

Recipe: Strawberry milkshake cupcakes


So, finally the children are at school & I am back to baking.

We did bake a few things over the summer holidays but with 3 children 'helping' and the cakes pretty much being demolished the second they were decorated, they weren't exactly blog worthy!

Now they are back at school, and the littlest naps, I can do what I love the most.

And seen as they have just gone back, I gave the kids the choice of what they would like me to bake this week as a treat.

The decision was milkshake cupcakes. 

Or cupshakes as I like to call them!


And indeed, like the oh so perfect Mother I am *ahem*, their wish was my command.


Milkshake cupcakes you shall have.

To give them a genuine milkshake taste I used nesquik powder but made it up much thicker, into a paste, to add to my cupcake mixture and the frosting for a double milkshake hit.

And best of all, there was no need to use any additional colouring to get the pink frosting as the colour comes from the nesquik.

I made strawberry, just because that's the kids favourite but you could make chocolate or banana or whatever flavour milkshake powder you can find!

For decoration I added a little straw and strawberry, but next time I think I might add one of those little milk bottle sweets on top in place of the strawberry to make them more fun for the kids!





Ingredients
For the cupcakes:
70g unsalted butter, softened
210g self raising flour
250g caster sugar
1/2 tsp baking powder
210ml milk
2 large eggs
40g milkshake powder

For the frosting:
250g icing sugar
80g unsalted butter, softened
25ml milk
50g milkshake powder

To decorate:
Staws
Fresh strawberries or milk bottle sweets


Method
1. Preheat the oven to 170c and line a muffin tin with 12 cases.

2. Mix the butter flour, sugar, baking powder with a whisk or in a stand mixer until a crumb like consistency.

3. In a jug, mix together the milk, eggs and milkshake powder.

4. Add the wet mixture to the crumb mixture, a little bit at a time on a low speed, then raise the speed and mix until smooth. 

5. Spoon the batter into the cake cases until two-thirds full and bake for 20-25 minutes.

6. Leave to cool slightly before removing from the tin and placing on a wire rack to cool fully before icing.

7. To make the frosting - mix together the butter and icing sugar until combined and there are no lumps of butter.

8. In a jug, mix together the milk and milkshake powder.

9. Gradually pour the wet mixture into the butter mixture and mix until light and fluffy.

10. Spoon into a piping bag with a round tip attachment and pipe swirls on top of the cakes before decorating with your chosen extra's.

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