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 just recently bought The Hummingbird Bakery Life Is Sweet cookbook off LOOT and in it I found this recipe, which I thought sounded pretty awesome, I mean who doesn’t like milkshake flavoured anything? The answer to this rhetorical question is no one by the way.
I read through thieir version and I made a couple of adjustments based on a previous recipe that I really liked for vanilla cupcakes, I also decided to add marshmallow frosting to it instead of the one in the recipe, I just felt like it needed a lighter, less buttery topping, plus marshmallow icing goes with everything. Oh and I added a bit of a chocolate centre as a surprise, because why the hell not.
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.
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
2 tbsp yoghurt (can substitute with sour cream)
1 teaspoon vanilla extract
2 large eggs
A few drops of pink food colouring – I use the gel colourants which are really concentrated so a few drops works just fine. I made them nice and bright in colour.
- Preheat oven to 160°C
- 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 minutes so everything combines nicely.
- Next whisk all the wet ingredients (except the butter) in a large jug.
- 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.
- Line a cupcake pan with cupcake papers and fill each paper 3/4 of the way. Bake for 20-25 mins or until a toothpick inserted comes out clean. Allow to cool completely before frosting.
- 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.
1 1/2 cups white sugar
1/2 cup water
3 large egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
FOR THE CENTRE OF THE CUPCAKES
- 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.
- A knob of butter popped into the melted chocolate to make it shiny and smooth.
- In a double broiler (or a stove top safe glass bowl over the top of a pot of boiling water) combine sugar, water, egg whites, and cream of tartar with an electric mixer whisk until combined, about 30 seconds.
- Place bowl on top of a pot of boiling water (water should only be about 2 inches deep) and beat with the electric whisk for seven minutes until soft peaks occur.
- Remove from heat and add vanilla extract. Beat for further 2 to 3 minutes until frosting is spreading consistency.
- Take your cooled cupcakes and then using a sharp knife cut a hole in the centre of all your cupcakes then fill them up melted chocolate. You can leave this step out if you want.
- Ice your cupcakes using a star nozzle, then dust the top of them with a sprinkling of Nesquick some pink sprinkles, a dash of melted chocolate and a straw, if the fancy takes you.