Strawberry Milkshake Cupcakes: a strawberry flavoured cupcake topped with strawberry milkshake buttercream! ❤
Hello Bakers! Strawberry season has arrived in the UK and with the glorious weather we’re having right now these Strawberry Milkshake Cupcakes are the perfect summer bake! Strawberries always remind me of summer and spending time outside in the sun with family and friends. Summer BBQ’s may be a little different right now but that doesn’t mean we can’t eat delicious cake. This recipe was inspired by my lovely fiance as he LOVES a cool drink of strawberry milkshake. Specifically he loves Nesquik strawberry milkshake, and I don’t blame him I also LOVE a good milkshake!! I’m always the one who chooses a milkshake when out for dinner, it’s like having dessert with your main meal …and what’s better than that?!
Cupcakes are one of my favourite things to bake and they’re probably one of the first recipes I learnt to bake. The best cupcakes are the ones with a nice soft and moist sponge that’s topped with just the right amount of buttercream. In my opinion a classic buttercream can be a little sweet, especially when you’ve already flavoured the cupcake with delicious strawberries! Using swiss meringue buttercream is super yummy and not too sweet so it makes the perfect topping for these cupcakes!! Swiss meringue buttercream is so soft and creamy and when you add Strawberry Nesquik it tastes just like strawberry milkshake… YUM!!!
Making swiss meringue does require a little more effort than your standard buttercream but it is SO worth it! You’ll definitely need a stand mixer or hand whisk as it takes some patience to whisk up the egg white mixture and then whip in the softened butter. When adding the butter it may start to look like the mixture is curdling but keep going and it will eventually turn into a creamy and smooth buttercream. I’ve flavoured the buttercream with strawberry Nesquik to really add in the super delicious strawberry flavour so it’s like you’re having a milkshake in cupcake form!!
Not only is the buttercream strawberry flavoured I’ve also added fresh strawberries into the cupcake and it tastes SO GOOD!! You can smell the strawberries as soon as you take the fresh cupcakes out the oven and you can definitely taste them throughout the cupcakes!! No artificial flavourings, just fresh strawberries. I love this recipe for strawberry cupcakes because it really has that WOW factor just looking at it and then it really delivers on flavour too!
The cupcake is so deliciously moist on the inside but still light and airy as you’d expect. The strawberries create little pockets of strawberry goodness throughout the cupcake that I just love! To make sure the strawberries don’t release too much moisture into the cupcake I’ve tossed my chopped strawberries in some of the flour before adding into the cake batter. This will also stop them all from dropping to the bottom of your cupcake, handy right?! This recipe is also makes a thicker batter to stop the strawberries falling to the bottom when baking and I’ve chopped the strawberries into 1cm cubes to make sure they’re not too heavy as well. If you follow all the tips you too can be enjoying some yummy Strawberry Milkshake Cupcakes!! ❤️
I really love this recipe and I’m super excited to be sharing it with you all!! The perfect summer bake and the PERFECT cupcake. I hope you enjoy baking them as much as I have, they are soooo yummy! Here’s the recipe for the BEST Strawberry Milkshake Cupcakes…
- 200g Butter ( I used stork)
- 200g caster sugar
- 3 medium eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 225g self raising flour
- 250g strawberries
Swiss Meringue Buttercream –
- 2 medium egg whites
- 150g caster sugar
- 200g unsalted butter, softened, cubed into 1 inch cubes
- 50g Strawberry Nesquik
Sprinkles or straws
Preheat the oven to 180C and line cupcake tray with cases. This recipe will make 16 cupcakes.
1 – Cream the butter and sugar together until pale and fluffy.
2 – Add in the eggs, vanilla, baking powder and 3tbsp of the flour. Mix until combined well.
3 – Hull the strawberries and chop into 1cm cubes. In a separate bowl mix 40g of the flour into the strawberries gently, just so they have a coating of flour. Set aside for now.
4 – Fold in remaining flour until a smooth batter forms, don’t over mix, just until all the ingredients have combined. Fold in the strawberries. Mix until the flour around the strawberries has been absorbed. Be gently as you don’t want to squash the strawberries.
5 – Fill the cases 3/4 full with the cake mix and bake for 15 – 18 minutes or until golden brown and when a skewer is inserted it comes out clean. Allow to cool completely.
6 – To make the buttercream; heat the egg whites and sugar in a glass bowl sitting over the top of a pan of boiling water. This is called a double boiler or bann-marie method. Be sure not to fill the pan with too much water, you don’t want the water touching the bottom of the glass bowl. Gently stir the egg whites and sugar together over the heat until the sugar has dissolved. You can check this by rubbing some of the mix between your fingers to check for any remaining sugar grains. To ensure egg whites are cooked the temperature should be 71C.
7 – Once the sugar has dissolved remove from the heat and using a stand mixer or hand whisk you need to whisk the mix for roughly 10 minutes until you have stiff peaks. The mixture should have cooled a lot by now too. Add in the butter in small chunks making sure each one has combined before adding the next chunk. You should have a lovely silky smooth buttercream at the end. Add in the strawberry Nesquik and whisk until smooth.
8 – Fill a piping bag with the buttercream and using a star nozzle ( or any that you have!) pipe the buttercream onto the cupcakes. Decorate with sprinkles or extra strawberries! Enjoy!
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