Strawberry Milkshake Cupcakes


IMG_20140801_215638[1] 05/08/2014

Wow, these taste just like strawberry milkshake but in cupcake form!

Ingredients (for 12-16 cupcakes):

For the sponge:

  • 70g/ 2 ½oz unsalted butter or margarine, softened 
  • 210g/ 7 ½oz plain flour
  • 250g/ 9oz caster sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 210ml/ 7 ½fl oz whole milk
  • 2 large eggs
  • 40g/ 1 ½oz strawberry milkshake powder


For the frosting:

  • 500g/ 1lb 2oz icing sugar, sifted
  • 160g/ 5 ½oz unsalted butter or margarine, softened
  • 50ml/ 1 ¾fl oz whole milk
  • 100g/ 3 ½oz strawberry milkshake powder



  1. Preheat the oven to 170C and line deep muffin tins with paper muffin cases to make the number you require.
  2. To make the sponge, beat the butter/margarine, flour, sugar, baking powder and salt together with a hand-held electric whisk until everything forms a crumb-like consistency.
  3. In a jug, mix together the milk, eggs and strawberry milkshake powder.
  4. With the whisks on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until well combined. Raise the speed of the whisks and beat very well until the batter is smooth and thick and lump free. Scrape down the sides of the bowl, add the remaining liquid and incorporate until well combined and smooth.
  5. Spoon or pipe the batter into the prepared cases, filling them two-thirds full.
  6. Bake for 20-25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and onto wire racks. Allow to cool completely before frosting.         
  7. For the frosting, gradually mix the icing sugar and butter/margarine together using the hand-held electric whisk until well combined. In a jug, mix the milk and strawberry milkshake powder together. Gradually pour the liquid into the frosting. When incorporated, turn the whisks to a high speed and mix well until light and fluffy.
  8. Spoon or pipe a generous amount of frosting onto each cupcake and decorate with sprinkles if desired.


This recipe is taken from the Hummingbird Bakery’s ‘Home Sweet Home’. I usually find that their recipes make way more frosting than I need, even when piping, so I used 2/3 of the amount of frosting ingredients listed and this was just right.


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