Sunday, April 28, 2013

Strawberry Milkshake Cupcakes

I made these as treats for my 'boy's at school and the teachers, also.  They really DO takes like a strawberry milkshake!
Strawberry Milkshake Cupcakes



For the Strawberry Milkshake Cupcakes:

(makes 18 cupcakes)

  • 5 tablespoons unsalted butter, at room temperature
  • 1 3/4 cups all-purpose flour
  • 1 1/3 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk, at room temperature
  • 2 large eggs, at room temperature
  • 1/4 cup strawberry milk powder (I used Nesquik's)


For the Strawberry Milkshake Buttercream Frosting:

(makes enough for 18 cupcakes, plus a little extra)

  • 3 3/4 cups confectioner's sugar, sifted
  • 11 tablespoons unsalted butter, at room temperature
  • 4 tablespoons whole milk
  • 1/3 cup strawberry milk powder (again, I used Nesquik's) 

For the Strawberry Milkshake Cupcakes:

  1. Preheat the oven to 325 (F) and prepare your muffin tin by lining with paper muffin cases.
  2. In a freestanding electric mixer with a paddle attachment (or, use a handheld whisk), mix together 5 tablespoons unsalted butter, 1 3/4 cups flour, 1 1/3 cups granulated sugar, 1 tablespoon baking powder and 1 teaspoon baking powder until they form a crumb-like, sandy consistency.
  3. In a liquid measuring bowl, whisk together 3/4 cup whole milk, 2 eggs, and 1/4 cup strawberry milk powder.
  4. Turn your mixer to its slowest speed, and gradually pour half of the liquid mixture (from the third step) into the butter/flour/sugar mixture (from the second step) and mix until just combined. Turn off the mixer and scrape down the sides of the bowl. Once the batter from the sides of the bowl have been incorporated, turn the mixer back on to its slowest speed and gradually pour in the remaining liquid, continuing to mix until just combined. Use a rubber spatula to give the batter a few more mixes by hand to ensure that the batter is smooth and combined.
  5. Use a cookie scoop to spoon 2 tablespoons of batter into the prepared cases (or, if you don't have a cookie scoop, fill the cases up to 2/3rd full) and bake for 20 - 25 minutes in the preheated oven or until the sponge bounces back when lightly touched.
  6. Allow the cakes to cool slightly on a cooling rack, before turning out on to the rack to cool completely.


For the Strawberry Milkshake Buttercream Frosting:

  1. Using a freestanding electric mixer with a paddle attachment (or, a handheld whisk), gradually beat together 3 3/4 cups confectioner's sugar with 11 tablespoons butter on a low speed until combined and there are no lumps of butter.
  2. In a small liquid measuring bowl, whisk together 4 tablespoons whole milk and 1/3 cup strawberry milk powder.
  3. Gradually pour the milk mixture (from the second step) into the sugar and butter mixture (from the first step) and mix on a low speed until the liquid mixture has been combined into the sugar and butter. Then, turn up the mixer and beat the mixture for 5 minutes, until the frosting is light and fluffy. Do not over beat, or the mixture will be too liquidy and runny!
  4. Frost using a decorator tip, or just a knife

 

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