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.