Prep Time: 10 minutes
Cook Time: 25 minutes
A simple and tasty recipe from the Hummingbird Bakery Home Sweet Home book – A strawberry milkshake flavour frosting swirled on top of a strawberry milkshake flavoured sponge cake.
As a child I used to love milkshakes. Every now and then I will have one as an adult and remember how good they are. So when I saw the recipe for a milkshake flavoured cupcake I had to see what it tasted like.
I made them last week for a birthday party and I had some great feedback. They are a simple cake to make and don’t take too much time either, so when I had a spare hour this afternoon I decided to whip up another batch for us to enjoy. (I also made some Ferrero Rocher brownies but I’ll tell you about them next week!)
They use the nesquik milkshake powder and the taste is so realistic….probably because there really is strawberry milkshake in the mixture for the cake and the frosting. One bite and you are thrown back to childhood memories of sipping your sweet, cold, frothy drink through a straw.
- 70g unsalted butter – softened
- 210g plain flour – sifted
- 250g caster sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 210ml milk – full fat
- 2 large eggs
- 40g strawberry milkshake powder
- Preheat the oven to Gas Mark 3 / 170°C and line the muffin tins with paper muffin cases
- In a freestanding electric mixer with the paddle attachment mix the butter, flour, sugar, baking powder and salt together until they form a crumb like consistency
- In a jug, mix together the milk, eggs and strawberry milkshake powder
- With the mixer on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined
- Raise the speed of the mixer to medium and beat until the batter is smooth and thick
- Once all the lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined
- Spoon the batter into the prepared cake cases filling them two-thirds full (I use an ice cream scoop to make it easier and more even)
- Bake for 20-25 minutes
- Leave to cool slightly before removing them from the tin and placing on a wire rack to cool before icing
- 500g icing sugar – sifted
- 160g unsalted butter – softened
- 50ml milk
- 100g strawberry milkshake powder
- Pink food colouring (2 tones if you want the two tone effect)
- In a freestanding electric mixer with the paddle attachment gradually mix together the icing sugar and butter on a low speed until combined and there are no large lumps of butter
- In a jug, mix together the milk and strawberry milkshake powder
- Gradually pour the liquid into the frosting while mixing on a slow speed
- Add a dash of pink food colouring
- Turn the mixer up to a high speed and beat the frosting until light and fluffy
To get the two tone effect I brushed one of the pink tones around the inside of the piping bag before piping the frosting onto the cakes.
You can add a straw to make it great for children…
Or add a cupcake wrapper to add sophistication – perfect for adults! (unfortunately this one is no longer stocked, but similar products can be found here)
Add a bit of edible sparkle and you get great looking cupcakes in an instant!!
Tried this recipe?…let me know what you think! x