Strawberry Milkshake Cupcakes

Strawberry Milkshake Cupcakes

Recipe inspired by The Hummingbird Bakery (Made Gluten Free)

Makes 18 cupcakes

Ingredients

Cake

  • 70g unsalted butter, softened
  • 210g gluten free plain flour
  • 250g caster sugar
  • 1tbsp baking powder
  • 1/2tsp salt
  • 210ml milk, full fat
  • 2 eggs
  • 40g strawberry milkshake powder (I use Nesquik) 

Frosting

  • 500g icing sugar
  • 160g unsalted, softened
  • 50ml milk
  • 100g strawberry milkshake powder
  • pink food colouring 

Method

Cake

  • Preheat the oven to 170C.
  • Line your baking tray with cupcake cases. 
  • Mix together the butter, flour, sugar, baking powder and salt until they form crumbs.
  • In a separate bowl, mix together the milk, eggs and strawberry milkshake powder.
  • Slowly mix half of the liquid into the crumb mixture and mix until thoroughly combined.
  • Increase the speed of the mixer and beat until batter is smooth and thick.
  • When there are no lumps, pour the rest of the liquid and continue mixing. 
  • Pour the batter into the prepared cake cases. (I usually make them approx 2/3 full)
  • Bake for 20-25 minutes. 
  • Leave to cool on a wire rack before adding the frosting.

Frosting

  • Mix together the icing sugar and butter on a low speed until all the lumps have gone.
  • In a separate bowl, mix together the milk and strawberry milkshake powder.
  • Slowly pour the liquid into the frosting and continue mixing. 
  • Add a very small amount of pink food colouring (you don't want them to look too bright!)
  • Mix on a high speed until light and fluffy. 
  • Carefully ice your cupcakes. VOILA.
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