Strawberry Milkshake Cupcakes

If anyone had the joys of my old blogspot blog, they would have seen that Strawberry Milkshake Cupcakes were one of the first recipes on the blog. The recipe used a milkshake powder, which could make the cupcakes a little heavy. This recipe gives maximum flavour, with a super light sponge, and , of course uses the top selling Strawberry Milkshake Icing sugar available in the shop.

Ingredients (makes 12)
For the cupcakes

125g unsalted butter, softened
125g Strawberry Milkshake flavoured icing sugar
2 eggs
125g self raising flour
1tsp baking powder
2-3 tbsp milk

For the Buttercream

125g unsalted butter, softened
250g strawberry milkshake icing sugar
1-2 tbsp milk

First of all, preheat your oven to 180C / 160C fan or Gas Mark 4 and line a cupcake tin with 12 cake liners, or line a tray with 12 baking cups.

Now you need to cream together your butter and icing sugar. As icing sugar is a powdered sugar, it is best to add this in three or four stages, so that the icing sugar does not go everywhere. Now mix in your eggs, followed by the baking powder and flour, followed by the milk, just to loosen up the mixture.

Now fill the cake cases until two thirds full, and bake in your oven for 20 minutes, or until they spring back when touched.

When these come out, allow to cool on a wire rack, and get to making your buttercream.

To make this, you simply beat the butter for approx 5 minutes, or until it goes pale in colour, and then you need to add, bit by bit your icing sugar until it is all combined. If it is a little thick, and a spoonfil of milk at a time to loosen up.

Now pipe, plop or spread on your cooled cupcakes and tuck in!

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