Strawberry Milkshake Cupcakes

How does a Strawberry Milkshake Cupcake sound to you? When I say Strawberry Milkshake Cupcake I mean it, these suckers taste exactly like what they are named after and are the kind of cupcakes that you’re going to find difficult to stop eating after one, especially because the magic ingredient is Strawberry Nesquick, which is like pink magic powder.

I also decided to top these guys with some fluffy marshmallow frosting to mimic the big mountain of fresh cream you’d usually get on a classic milkshake, worked like a charm! Added such a nice texture to them.

PS: These cupcakes are super spongy and one of the nicest textured crumb I’ve made in a while, so make them if you have some spare time, you won’t be sorry.

INGREDIENTS

430g all-purpose flour

3 teaspoons baking powder

265g granulated sugar

1/2 teaspoon salt

1 and 1/4 cup Strawberry Nesquick

375ml of milk

125ml vegetable oil

125g butter

2 tbsp yoghurt (can substitute with sour cream)

1 teaspoon vanilla essence

2 large eggs

A few drops of pink food colouring – I used the gel colourant which is really concentrated so a few drops of it worked just fine

Instructions:

1. Preheat oven to 160°C
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. With the mixer on low and allow it to mix for a couple of minutes so everything combines nicely.
3. Next whisk all the wet ingredients (except the butter) in a large jug.
4. Add softened butter into dry ingredients and mix until the batter appears grainy, it must have a sand-like texture to it. Next, add wet ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
5. Line a cupcake pan with cupcake papers and fill each paper 3/4 of the way. Bake for 22-25 mins or until a toothpick inserted comes out clean. Allow to cool completely before frosting.
6. TIP: Do not overmix your batter. This can cause your cupcakes to crack, rise in weird shapes, and prevent them from coming out moist and delicate. Only mix until ingredients are properly incorporated, and don’t forget to scrape down the bowl.

FROSTING

1 1/2 cups white sugar

1/2 cup water

3 large egg whites

1/4 tsp cream of tartar

1 tsp vanilla essence

FOR THE CENTRE OF THE CUPCAKES

1. 100 grams chocolate (I used a mix of dark and milk chocolate) melted in the microwave or in a bowl over a pot of simmering water.
2. A knob of butter popped into the melted chocolate to make it shiny and smooth.

Instructions:

1. In stove-top safe glass bowl combine the sugar, water, egg whites, and cream of tartar with an electric mixer whisk until combined, about 30 seconds.
2. Place the bowl on top of a pot of boiling water (water should only be about 2.5 inches deep) and beat with the electric whisk for about seven minutes until soft peaks occur.
3. Remove the bowl from heat and add vanilla essence. Beat for a further 3 minutes until frosting is a nice spreading consistency.
4. Take your cooled cupcakes and then using a sharp knife cut a hole in the centre of them and then fill them up with melted chocolate. You can leave this step out if you want.
5. Ice the top of your cupcakes with your marshmallow frosting using a star nozzle, then dust the top of them with a sprinkling of Nesquick, pink sprinkles, a dash of melted chocolate. I add a mini straw just for fun 🙂