Mini Cupcake Milkshakes Recipes

MINI CUPCAKE BUFFET

Steps:

• Cook's Note: If you only have 1 mini cupcake tin, it is recommended that you mix up one batch of batter at a time and bake it off individually before mixing the next batter.
• Preheat the oven to 350 degrees F. Line 3 (24-cup) mini cupcake tins with paper liners.
• Evenly divide the cake mix into 3 medium bowls. In each bowl, add 1 egg white, 3 tablespoons oil, and 1/3 cup of one of the juices. Mix each for 2 minutes until the batter is well incorporated. Scoop the batter into muffin cups using a mini ice cream scoop or tablespoon measure, filling each a little more than half full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 10 to 12 minutes. Remove from the oven. When cool enough to handle, place the cupcakes on a wire rack to cool completely.
• In a medium bowl, beat together the butter with the softened cream cheese until combined. Slowly add in the powdered sugar until completely incorporated. Evenly divide the frosting between 3 bowls. Add the remaining 1 tablespoon of one of the juices to each and mix until well combined. Add a couple drops red food coloring to the cherry flavored, a couple drops blue food coloring to the blueberry flavored, and a couple drops yellow food coloring to the pineapple flavored. Mix until well combined
• Place each icing into a resealable bag and snip off 1/4- inch from the bottom corners of each bag. Pipe each flavored frosting atop its corresponding cupcake. If the frosting becomes too soft, chill in the refrigerator until it firms up enough for piping. Garnish the top of each cupcake with its corresponding garnish.

MINI CUPCAKE MILKSHAKES

Steps:

• For the cupcakes: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a mini-muffin pan with cupcake liners. In a large bowl, sift together the cocoa powder, flour, sugar, baking soda and salt. Add the egg, milk, water, oil and vanilla and mix with a wooden spoon or spatula until the batter is smooth. Divide the batter equally into the mini-muffin cups, filling each cup about 2/3 full. Bake until a toothpick inserted into the center of a cupcake comes out clean, with no crumbs attached, about 18 minutes. Transfer the cupcakes to a wire rack and cool completely.
• For the whipped cream: In the bowl of an electric mixer, combine the heavy cream, mascarpone, powdered sugar and vanilla. Whip until the cream has soft peaks, about 2 minutes. Transfer 1/4 cup of the whipped cream into a piping bag and frost 6 of the cupcakes. Decorate the cupcakes with some of the sprinkles. Place the frosted cupcakes in the freezer and chill the rest of the whipped cream in the refrigerator while you make the shakes.
• For the shakes: In a blender, combine the ice cream, milk and cocoa powder and blend until smooth. Add the unfrosted cupcakes and pulse a few times to incorporate, then puree until the cupcakes are mixed well throughout. Pour the milkshakes into 6 glasses and top each with a dollop of whipped cream and a few more sprinkles. Push a straw through each frosted mini cupcake and insert the straws into the shakes.

MINI VANILLA CUPCAKES

Steps:

• Preheat oven to 350°F Line mini muffin pans with paper liners.
• CUPCAKES: Combine evaporated milk and vinegar. The milk will thicken up. Reserve.
• Beat butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well. Add vanilla.
• Combine dry ingredients in a separate bowl. Add half of the dry mixture to wet ingredients. Mix well. Add reserved milk and remaining dry ingredients. Place batter into prepared pans.
• Bake in preheated oven 15 minutes. Cool.
• VANILLA ICING: Beat all the ingredients for 3-5 minutes until smooth and creamy. Ice cupcakes once cooled. Decorate with multi-colored sprinkles.

MINI VANILLA CUPCAKES

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
• Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in a small bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes. Add egg and beat until just combined. Reduce speed to low, then add flour and milk mixtures alternately in batches, beginning and ending with flour and mixing until just combined.
• Divide batter among muffin cups, filling them two-thirds full, and bake until tops are pale golden and a wooden pick or skewer inserted in centers comes out clean, about 15 minutes. Invert cupcakes onto a rack and cool completely.
• For each color, transfer 1/4 cup buttercream to a separate small bowl and tint with food coloring (if using), then frost tops of cupcakes.
• *Wilton Paste Food Coloring available at wilton.com.

MINI VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
• Sift flour, baking powder, and salt into a bowl.
• Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
• Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.

MINI MILKSHAKES

Steps:

• Put the banana, half the milk and half the yogurt in a blender, and blend until smooth. Pour into two or three milk bottles. Divide the blueberries between two skewers to make stirrers, then drop one into each bottle. Stir before serving.
• Put the strawberries and six raspberries in a blender with the rest of the milk and yogurt. Blend until smooth, then divide between two small milk bottles. Push the remaining raspberries onto two skewers to make stirrers as before.
• Blend the mango and coconut milk until smooth, then add a squeeze of lime. Divide between two milk bottles and serve with the lime wedges.

ORANGE DREAM MINI CUPCAKES

Steps:

• Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely., For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops.

MINI CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 mini muffin cups with paper liners.
• Mix flour, brown sugar, white sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Break up clumps lightly with a whisk.
• Mix milk, egg, oil, and vanilla extract together in a separate bowl until well incorporated. Whisk into the flour mixture until well incorporated and there are no clumps. Do not overmix the batter. Fold in pudding with a spatula while scraping the bottom of the bowl. Stir in chocolate chips; batter will be runny and not very thick.
• Pour batter into the prepared cupcake cups with a Wilton® cookie scoop or measuring cup with a spout, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes.