Strawberry Milkshake Cupcakes Recipes

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 CUPCAKE RECIPE

Steps:

• 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.

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:

• 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 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.

STRAWBERRY MILKSHAKE

Steps:

• Blend strawberries, ice cream, milk, honey, and vanilla extract together in an electric blender. Blend in ice.
• Pour into glasses, squirt on whipped cream, and drizzle chocolate sauce on top.