Strawberry Milkshake Cupcakes

So it’s Super Bowl Sunday, and though I live in New England, I honestly don’t give a crap. Seriously, though, if I hear one more thing about deflated balls, I’m going to scream. I swear the next person to post something about it on my news feed is going to be hidden so fast it’s not even funny. Okay, enough with venting my irritation.
It is, however, February 1st, and that is something I am very much excited about because it means it’s time to start sharing ideas for Valentine’s Day! So today I’m dedicating these cupcakes to all the girls who’d rather be reading or binge watching Grey’s than watching the game. And if you ARE a football fan, I still love you

Unfortunately, unlike the last two years, I won’t be doing the 15 Days of Love. It became too stressful and exhausting and really began to take away more than add to the one thing that’s most important in my life, my marriage.

So we’re going to keep it low key this year with a couple of recipes, ideas, and stories. Don’t worry, the Breakfast and Batman/Dinner and The Dark Knight tradition will continue… it might just be one of my favorite traditions we have!

I’m not sure if you guys noticed, but I didn’t post a single cupcake recipe last month! What the hell is wrong with me, I’ve been failing you guys! So I’m kicking off the month of love with these sweet little Strawberry Milkshake Cupcakes!

Strawberry Milkshake Cupcakes
Oh My Word! DELICIOUS!!! AND….just precious to look at!

Servings: 12 cupcakes

Ingredients

    For the cupcakes:

•     200g (13 tbsp) butter/margarine
•     200g (1 ½ cups) self-raising flour
•     200g (1 cup) Nesquik strawberry milkshake powder (or any similar brand)
•     Pink or red food colouring paste (optional)
•     3 large eggs

    For the buttercream:

•     250g (16 ½ tbsp) softened unsalted butter
•     150g (¾ cup) Nesquik strawberry milkshake powder
•     250g (1 ⅓ cups) icing sugar
•     Sprinkles and straws to decorate (optional)
•     Pink or red food colouring paste (optional)

Instructions

    For the cupcakes:

1. Preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4 – and line a 12-hole or two 6-hole muffin tins with some paper cases. Pink or red look best!
2. Weigh your butter/margarine, milkshake powder, flour and eggs into a large bowl all at once and beat well until fully combined and smooth.
3. Add the food colouring a little at a time until you reach whichever shade of pink you desire.
4. Spoon the mixture evenly into your cupcake cases and pop the cupcakes into the oven for 25-30 minutes until golden and springy to touch.
5. Cool the cakes in their tins for 5-10 minutes before removing them and allowing to cool completely on wire racks.

    For the buttercream:

1. Place your butter and sift half your icing sugar into a large bowl and beat well until incorporated.
2. Add in the remaining sugar, the milkshake powder and a small splash of milk (if necessary to loosen) and beat well again until incorporated.
3. If using, add a little pink food colouring until you reach a nice pale pink colour.
4. Beat the buttercream vigorously until the mixture has become paler in colour and is light and fluffy. If you are using a food mixer, simply put it on its highest setting with the beater attachment and leave it to whip up for a few minutes. If you’re making the icing by hand, just beat it until it looks a little fluffier!
5. Spoon your whipped up icing into a piping bag and pipe a big swirl of the buttercream onto your cakes, or just use a knife to spread icing generously onto each one.
6. Top the strawberry milkshake cupcakes with some sprinkles, paper straws or whatever else you like.
7. Enjoy!

Strawberry Milkshake Cupcakes #Strawberry #Milkshake #Cupcakes Dessert Recipes Easy Strawberry, Dessert Recipes Easy Gluten Free, Dessert Recipes Easy Pie,
Dessert Recipes Easy Oreo, Dessert Recipes Easy Peanut Butter, Dessert Recipes Easy Cream Cheese,