Strawberry Milkshake Cupcakes

Strawberry Milkshake Cupcakes; wonderfully nostalgic and easy-to-make strawberry milkshake cupcakes, bursting with sweet strawberry flavour in the cake and the buttercream frosting!

To slurp on after a heavy main course, to quench a thirst on a hot afternoon, to contrast the salty savouriness of a burger and chips, or most recently to pile things upon and re-name a freakshake. Is there any time that a milkshake of some sort isn’t welcome in our lives?

strawberry milkshake cupcakes

I’ve always leaned more towards stodgy chocolate goods rather than a light, creamy milkshake as a dessert or snack option. My boyfriend however is mad for milkshake at any time of day, so he, along with my nostalgic love of Nesquik, was the inspiration for these sweet little treats.

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I tested this recipe on my work colleagues on several occasions until I was happy with it, and the recipe that matches the one before you today was described aptly by one of the office solicitors as “HOLY $H!T” tasty. So yeah, I’d say they went down pretty well!

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I write to you today after a marathon baking session. I’ve made Nutella macarons (recipe coming soon), my favourite salted chocolate chip peanut butter cookies, a lemon cake, and Jaffa Cake cupcakes all in one day! One of my workmates requested a whole load of home baking for a party she’s having, so I was happy to oblige but I must admit I’m knackered now, haha!

Anyway, back to these cupcakes. How fluffy and pink and pretty are they??

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The fluffy strawberry cakes are lightly rose tinted, and are topped with a lovely baby pink whipped strawberry milkshake buttercream. They are bursting with nostalgic strawberry milkshake flavour, I’d love to bottle up the smell and use it as perfume, it’s just so sweet and tempting!

The flavour comes purely from actual Nesquik milkshake powder. Simply replace the sugar in the cakes and some of the sugar in the buttercream with the milkshake powder and you’ll get wonderful strawberry milkshake cupcakes without faffing around with mushy berries or using sickly artificial flavourings.

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To make these little beauties you’ll need to start with the cakes.

Preheat your oven and line a 12-hole or two 6-hole muffin tins with some paper cases. Pink or red look best!

Weigh some butter/margarine, milkshake powder, flour and eggs into a large bowl all at once and beat well until fully combined and smooth.

Add a little pink or red food colouring a little at a time until you reach whichever shade of pink you desire. I went for a fairly bold shade as the colour tends to fade slightly after baking.

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Spoon the mixture evenly into your cupcake cases and pop the cupcakes into the oven for 25-30 minutes until golden and springy to touch.

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Cool the cakes in their tins for 5-10 minutes before removing them and allowing to cool completely on wire racks while you whip up some icing!

To make the whipped strawberry milkshake buttercream, place some butter and icing sugar into a large bowl and beat well until incorporated.

Add in some more icing sugar, milkshake powder and a small splash of milk (if necessary to loosen) and beat well again until incorporated.

If using, add a little pink food colouring until you reach a nice pale pink colour.

Beat the buttercream vigorously until the mixture has become paler in colour and is light and fluffy. If you are using a food mixer, simply put it on its highest setting with the beater attachment and leave it to whip up for a few minutes. If you’re making the icing by hand, just beat it until it looks a little fluffier!

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Spoon your whipped up icing into a piping bag and pipe a big swirl of the buttercream onto your cakes, or just use a knife to spread icing generously onto each one.

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Top the strawberry milkshake cupcakes with some sprinkles, paper straws or whatever else you like.

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Now reward your efforts by biting into this fluffy wonder, a big old buttercream-on-your-nose bite. Go on, you deserve it!

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I hope you love these strawberry milkshake cupcakes as much as I do!

If you need to stock up on ingredients or equipment to make these cupcakes, simply click on any of the images below:

 

Strawberry Milkshake Cupcakes

Yield: 12 cupcakes

Strawberry Milkshake Cupcakes

Wonderfully nostalgic and easy-to-make strawberry milkshake cupcakes, bursting with sweet strawberry flavour!

Ingredients

    For the cupcakes:
  • 200g (13 tbsp) butter/margarine
  • 200g (1 cup) Nesquik strawberry milkshake powder (or any similar brand)
  • 200g (1 ½ cups) self-raising flour
  • 4 eggs
  • Pink or red food colouring paste (optional)
    For the buttercream:
  • 250g (16 ½ tbsp) softened unsalted butter
  • 250g (1 ⅓ cups) icing sugar
  • 150g (¾ cup) Nesquik strawberry milkshake powder
  • Pink or red food colouring paste (optional)
  • Sprinkles and straws to decorate (optional)

Instructions

    For the cupcakes:
  1. Preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4 – and line a 12-hole or two 6-hole muffin tins with some paper cases. Pink or red look best!
  2. Weigh your butter/margarine, milkshake powder, flour and eggs into a large bowl all at once and beat well until fully combined and smooth.
  3. Add the food colouring a little at a time until you reach whichever shade of pink you desire.
  4. Spoon the mixture evenly into your cupcake cases and pop the cupcakes into the oven for 25-30 minutes until golden and springy to touch.
  5. Cool the cakes in their tins for 5-10 minutes before removing them and allowing to cool completely on wire racks.
    For the buttercream:
  1. Place your butter and sift half your icing sugar into a large bowl and beat well until incorporated.
  2. Add in the remaining sugar, the milkshake powder and a small splash of milk (if necessary to loosen) and beat well again until incorporated.
  3. If using, add a little pink food colouring until you reach a nice pale pink colour.
  4. Beat the buttercream vigorously until the mixture has become paler in colour and is light and fluffy. If you are using a food mixer, simply put it on its highest setting with the beater attachment and leave it to whip up for a few minutes. If you’re making the icing by hand, just beat it until it looks a little fluffier!
  5. Spoon your whipped up icing into a piping bag and pipe a big swirl of the buttercream onto your cakes, or just use a knife to spread icing generously onto each one.
  6. Top the strawberry milkshake cupcakes with some sprinkles, paper straws or whatever else you like.
  7. Enjoy!

Why not make these into your favourite milkshake flavour? Try it out with banana or chocolate milkshake powder instead!

http://maverickbaking.com/strawberry-milkshake-cupcakes/

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4 Replies to “Strawberry Milkshake Cupcakes”

  1. Oh my god these look so amazing, you are so talented! Damn you anyway I am so hungry now having seen these pictures haha. I am so glad I stumbled across your blog, it is really lovely and I hope you keep up your amazing work! x

    adelelydia.blogspot.com

    1. Kelly Cletheroe Kelly Cletheroe says: Reply

      Aw thank you so much! These have been really popular whenever I’ve made them, and I keep telling everyone how easy they are too! So glad you stumbled across the blog, I’ll be sure to have a look at yours 🙂

  2. these are so pretty! best shade of pink ever 😍 and i love the little straws you added!

    1. Kelly Cletheroe Kelly Cletheroe says: Reply

      Aw thank you! Baby pink makes everything better!

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