Strawberry Milkshake Cupcakes

Special request from my eldest boy, strawberry milkshake cupcakes from the Hummingbird Bakery “Home Sweet Home” book.

I managed to over fill the muffin cases so they have rough edges where I’ve trimmed the excess sponge but they taste ok.

The hummingbird bakery recipe calls for strawberry milkshake frosting which I thought might be sugar overload so I made a regular vanilla buttercream instead topped with a fresh strawberry.
The milkshake flavouring in the cupcake is very subtle and not over sweet.

Strawberry Milkshake Cupcakes
70g butter
210g plain flour
250g caster sugar
1tbsp baking powder
1/2tsp salt
210ml whole milk
2 large eggs
40g milkshake powder

I use the food processor to turn the butter, sugar, flour, baking powder and salt to a sandy consistency. Mix the milk, eggs and milkshake powder together and then add to the dry mix until smooth batter is formed – a few pulses of the processor does it. Half fill muffin cases with the batter and bake for 20 mins at 175’c fan oven.

Vanilla Buttercream
80g butter very soft
250g icing sugar
25ml milk
A few drops of vanilla extract

Beat together and smother each cupcake. Doesn’t take long to devour a batch.

Thanks for reading


One response to “Strawberry Milkshake Cupcakes

  1. Pingback: Wednesday Surprise! | Rhiannon's Bakes·

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