Strawberry Milkshake Cupcakes!

Strawberry Milkshake Cupcakes

This week I wanted to find a new cupcake recipe and this one sounded so awesome I had to try it! It’s a recipe from the new Hummingbird Bakery cookbook that the Mr treated me to a while ago. If you happen to be a baking addict like me – you’ll love it! It’s packed full of fantastic recipes and ideas for you to have a go at.

Here is what you will need to make approx 12-16 cupcakes.

For the Sponge

  • 70g Unsalted Butter, softened
  • 210g Plain Flour
  • 250g Golden Caster Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 210ml Whole Milk
  • 2 Eggs
  • 40g Strawberry Milkshake Powder

For the Frosting

  • 500g Icing Sugar
  • 160g Unsalted Butter, softened
  • 50ml Whole Milk
  • 100g Strawberry Milkshake Powder

For the Sugar Straws (Make 24 hours in advance)

  • White Fondant
  • Red Fondant *see notes

Note: you could also use white fondant coloured with a red food colouring gel.

Also, if you have time, take the butter, milk & eggs out the fridge to come to room temperature before you bake. This should prevent the mixture from curdling so you won’t have any big holes in the middle of your cakes. Ingredients also blend much better when they are at the same temperature.

How to Make Sugar Straws/Candy Canes1. To make the sugar straws, make the fondant more malleable by “massaging” it on a clean work surface until supple.

2. Roll out thin sausages of each coloured fondant.

3. Twist the two colours together.

4. Gently roll the fondant until smooth & even.

Home Made Sugar Straws/Candy Canes

Cut into 8cm lengths then shape into straws. Leave on a baking tray lined with baking paper to dry out overnight.

To make the sponge, preheat your oven to 170°C/Fan 160°C and line a muffin tin with foil cases.

In a stand mixer (or a food processor/then transferred to a large bowl if you don’t have a stand mixer) sift in the flour and add the butter, sugar & salt. Mix until it reaches a sandy consistency.

Making the SpongeIn a jug, mix together the milk, eggs & strawberry milkshake powder and beat with a fork.

The LiquidsSlowly add half of the liquid mixture to the bowl & mix on a medium speed until smooth and thick.  Then gradually add the remaining liquid whilst mixing on a low speed until you get a smooth batter.

Strawberry Milkshake Cake BatterSpoon the mixture into the foil cases until 1/2 full then bake for about 18-20 minutes until cooked through. Test with a skewer, if it comes out clean they’re cooked.

Leave to cool on a wire rack before decorating.

Strawberry Milkshake CupcakesTo make the frosting, sift the icing sugar into a bowl. Then soften the butter in a stand mixer (or by hand in a large bowl) and gradually add in the icing sugar. Mix until all the icing sugar is used up and the mixture is nicely combined.

Making the FrostingMix the strawberry milkshake powder into the milk then gradually add into the buttercream. Mix on a medium speed until light & fluffy.

Strawberry Milkshake Frosting

Strawberry Milkshake FrostingNow you just need to assemble these little beauties! Load the frosting into a piping bag fitted with a nozzle of your choosing. (I used a Jem 1M nozzle) Then pipe onto the cakes and top with a sugar straw.

Strawberry Milkshake CupcakesStrawberry Milkshake CupcakesI have to admit, this is one of the best cupcake flavours I have ever eaten! The sponge is so light and fluffy and the frosting is so creamy & smooth and tastes exactly like a glass of strawberry milkshake.

I love the decoration too, the fondant straws are so cute! A definite winner in my book and they went down a treat with my friends too.

Hope you all enjoyed the post my lovelies.

Until next week.

Miss KitchenMason

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