Strawberry Milkshake Cupcakes
#nesquikbunny #childhoodinacupcake
INGREDIENTS
430g all-purpose flour
3 teaspoons baking powder
265g granulated sugar
1/2 teaspoon salt
375ml of milk
125ml vegetable oil
125g butter
2 tbsp yogurt (can substitute with sour cream)
1 teaspoon vanilla extract
2 large eggs
Chocolate sauce
2 cups strawberry nesquik (1 cup in your batter, the other in your frosting)
A couple drops of pink food dye
Jaffas (round choc orange candy)
Crushed freeze dried strawberries or sprinkles of your choice
1 cup strawberry jam
Frosting
! batch fluffy buttercream frosting
METHOD
Makes 20
1/ Preheat oven to 160C
2/ In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes so everything gets combined well.
3/ Next combine all of the wet ingredients (except the butter) in a large jug and whisk well.
4/ Add softened butter into dry ingredients and mix until the batter appears grainy with a sand-like texture to it. Next, add wet ingredients in a slow and steady stream to the bowl 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 20-30 min or until a toothpick inserted comes out clean. Allow to cool completely before frosting.
6/ While cupcakes are baking and cooling down you can prepare your strawberry milkshake frosting by adding 1 cup of strawberry Nesquik and 3 tbsp of milk and mix on low speed to begin with, then turn up to medium high speed and whip up until frosting is smooth.
7/ Use an apple corer or a sharp knife to cut a hole in the centre of all your cupcakes. Fill them up with strawberry jam.
8/ Frost your cupcakes using a star nozzle. Hold your piping bag straight and squeeze with an even pressure. Then pour some chocolate sauce on top, add a swirl of vanilla frosting on top of that and place a Jaffa on top to finish your cupcake off.
HELPFUL TIPS!
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.
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