Strawberry Milkshake Cupcake Recipes

STRAWBERRY MILKSHAKE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line 18 muffin cavities with paper liners. Set aside.
• In a large bowl, beat the cake mix, buttermilk, oil, eggs, dry pudding mix, and strawberry milk drink mix together with an electric mixer for about 2 minutes or until blended. Distribute the batter evenly among the muffin cups, filling until about 3/4 cup full.
• Bake for approximately 15 to 18 minutes or until a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely.
• For the frosting: In the bowl of a stand mixer, cream together butter, vanilla, and strawberry milk powder together until creamy and smooth, about 2 minutes.
• Gradually add om the powdered sugar, about 1 cup at a time, until frosting is light and fluffy. Add in the cream or milk one tablespoon at a time if the frosting is too thick.
• Spread or pipe frosting onto cooled cupcakes. I used a Wilton 2D tip. If piping the frosting, you may want to double the frosting recipe. Top with strawberry candies or pink gumballs, then serve.
• I kept mine in the fridge because I did notice that the frosting gets soft at room temperature.

STRAWBERRY MILKSHAKE CUPCAKES

Steps:

• Preheat the oven to 325 (F) and prepare your muffin tin by lining with paper muffin cases.
• In a freestanding electric mixer with a paddle attachment (or, use a handheld whisk), mix together 5 tablespoons unsalted butter, 1 3/4 cups flour, 1 1/3 cups granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt until they form a crumb-like, sandy consistency.
• In a liquid measuring bowl, whisk together 3/4 cup whole milk, 2 eggs, and 1/4 cup strawberry milk powder.
• Turn your mixer to its slowest speed, and gradually pour half of the liquid mixture (from the third step) into the butter/flour/sugar mixture (from the second step) and mix until just combined. Turn off the mixer and scrape down the sides of the bowl. Once the batter from the sides of the bowl have been incorporated, turn the mixer back on to its slowest speed and gradually pour in the remaining liquid, continuing to mix until just combined. Use a rubber spatula to give the batter a few more mixes by hand to ensure that the batter is smooth and combined.
• Use a 1 tablespoon-sized cookie scoop to spoon 2 tablespoons of batter into the prepared cases (or, if you don't have a cookie scoop, fill the cases up to 2/3rd full) and bake for 20 - 25 minutes in the preheated oven or until the sponge bounces back when lightly touched.
• Allow the cakes to cool slightly on a cooling rack, before turning out on to the rack to cool completely.
• Using a freestanding electric mixer with a paddle attachment (or, a handheld whisk), gradually beat together 3 3/4 cups confectioner's sugar with 11 tablespoons butter on a low speed until combined and there are no lumps of butter.
• In a small liquid measuring bowl, whisk together 4 tablespoons whole milk and 1/3 cup strawberry milk powder.
• Gradually pour the milk mixture (from the second step) into the sugar and butter mixture (from the first step) and mix on a low speed until the liquid mixture has been combined into the sugar and butter. Then, turn up the mixer and beat the mixture for 5 minutes, until the frosting is light and fluffy. Do not overbeat, or the mixture will be too liquidy and runny!
• Use a 1 tablespoon-sized cookie scoop to spoon 2 tablespoons of frosting on each cupcake. Make sure the cupcakes are completely cool before you start frosting - otherwise they'll be soggy and I'll cry for you.

STRAWBERRY MILKSHAKE CUPCAKES

Steps:

• Preheat oven to 375 F.
• Line cupcake pan with liners.
• Beat all ingredients together until smooth.
• Fill each liner with about 1/4 cup of batter.
• Turn oven down to 350 F.
• Bake cupcakes for 18 - 20 minutes.
• Test with a toothpick to check that they are done, transfer cupcakes to a cooling rack.
• Combine all ingredients in a stand mixer or large bowl and whip until frosting stands stiff, about 2-3 minutes. DO NOT OVER MIX.
• Pipe onto cooled cupcakes, top with sprinkles and enjoy.
• Paper straws are optional but should be cut in half before adding.

STRAWBERRY MILKSHAKE CUPCAKES

Steps:

• 1. prepare strawberry cake as directed. Insert the end of a wooden spoon or dowel into the center of each cooled cupcake to make the hole. Fill a zip top plastic freezer bag with vanilla frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of bag. Insert bag into the hole of 1 cup cake Squeeze gently until filling comes to the top of the cupcake. Repeat with remaining cupcakes. Stir strawberry frosting and cream cheese frosting together gently until marbled. Frost each cupcake with strawberry cream cheese frosting using a piping bag and metal tip number 2D or a zip top plastic freezer bag with one corner snipped off. Top each with one red berry candy and one three inch section of drinking straw. Remove straw before eating cupcake.
• 2. strawberry cake 12 ounces frozen sliced strawberries in syrup, thawed 1 cup butter, softened 1/2 cup sugar four large eggs 2 3/4 cups all-purpose soft wheat flour or all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoons salt 2 teaspoons strawberry extract 1/4 teaspoon red liquid food coloring paper baking cups vegetable cooking spray preheat oven to 350°. Process strawberries and syrup in a blender or food processor until smooth. Beat butter and sugar at medium speed with a mixer until creamy. Add 1 1/2 cups strawberry purée. Beat one minute. Add eggs, one at a time, beating until blended after each addition. Mix flour, baking powder, baking soda, and salt. Add to butter mixture, beating until blended. Stir in strawberry extract and food coloring. Place paper baking cups into two muffin pans each 12 cups, and coat with cooking spray. Spoon batter into cups, filling two thirds full. Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Makes 24 cupcakes.
• 3. Vanilla frosting 1/2 cup butter, softened 3 to 4 tablespoons whipping cream 1 teaspoon clear vanilla extract 1/8 teaspoons salt one package powdered sugar, 16 ounces Beat the first four ingredients at medium speed with electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed two minutes or till creamy. For vanilla Bean frosting, substitute 1 teaspoon vanilla bean paste for the vanilla extract. Makes 3 cups
• 4. strawberry frosting 1/2 cup butter, softened 1/2 cup strawberry purée 1 teaspoon strawberry extract, optional 6 cups powdered sugar 1/4 teaspoons salt beat butter, strawberry purée and if desired extract, at medium speed with mixer until creamy. Gradually add powdered sugar and salt, beating at low speed until blended. Beat at high speed to minutes or until creamy. Makes 3 cups cream cheese frosting 1/2 cup butter, softened one package cream cheese, softened, 8 ounces two packages powdered sugar, 16 ounces each 1/4 teaspoons salt beat butter and cream cheese at medium speed with mixer until creamy. Gradually add powdered sugar and salt, beating at low speed until blended. Beat at high speed two minutes or until creamy. Cinnamon cream cheese frosting variation: add 1/2 teaspoon ground cinnamon with the powdered sugar and salt. Orange cream cheese frosting variation: beat in 1 teaspoon orange flavoring and 1 teaspoon finely grated orange zest after adding the powdered sugar and salt. Makes about 5 cups

STRAWBERRY CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
• Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
• Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.