strawberry milkshake cupcakes

Lynnda Cloutier

By
@eatygourmet

A bit of extra work, but oh, so worth it!


Featured Pinch Tips Video

Rating:

Comments:

Ingredients

one recipe strawberry cake, recipe follows
one recipe vanilla frosting, recipe follows
2 cups strawberry frosting, recipe follows
2 cups cream cheese frosting, recipe follows
red berry candies, red stripe drinking straws cut into 3 inch pieces for garnish

Directions Step-By-Step

1
prepare strawberry cake as directed. Insert the end of a wooden spoon or dowel into the center of each cooled cupcake to make the hole. Fill a zip top plastic freezer bag with vanilla frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of bag. Insert bag into the hole of 1 cup cake Squeeze gently until filling comes to the top of the cupcake. Repeat with remaining cupcakes. Stir strawberry frosting and cream cheese frosting together gently until marbled. Frost each cupcake with strawberry cream cheese frosting using a piping bag and metal tip number 2D or a zip top plastic freezer bag with one corner snipped off. Top each with one red berry candy and one three inch section of drinking straw. Remove straw before eating cupcake.
2
strawberry cake

12 ounces frozen sliced strawberries in syrup, thawed
1 cup butter, softened
1/2 cup sugar
four large eggs
2 3/4 cups all-purpose soft wheat flour or all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoons salt
2 teaspoons strawberry extract
1/4 teaspoon red liquid food coloring
paper baking cups
vegetable cooking spray

preheat oven to 350°. Process strawberries and syrup in a blender or food processor until smooth.
Beat butter and sugar at medium speed with a mixer until creamy. Add 1 1/2 cups strawberry purée. Beat one minute. Add eggs, one at a time, beating until blended after each addition.
Mix flour, baking powder, baking soda, and salt. Add to butter mixture, beating until blended. Stir in strawberry extract and food coloring.
Place paper baking cups into two muffin pans each 12 cups, and coat with cooking spray. Spoon batter into cups, filling two thirds full.
Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Makes 24 cupcakes.
3
Vanilla frosting
1/2 cup butter, softened
3 to 4 tablespoons whipping cream
1 teaspoon clear vanilla extract
1/8 teaspoons salt
one package powdered sugar, 16 ounces

Beat the first four ingredients at medium speed with electric mixer until creamy.
Gradually add powdered sugar, beating at low speed until blended. Beat at high speed two minutes or till creamy.
For vanilla Bean frosting, substitute 1 teaspoon vanilla bean paste for the vanilla extract. Makes 3 cups
4
strawberry frosting

1/2 cup butter, softened
1/2 cup strawberry purée
1 teaspoon strawberry extract, optional
6 cups powdered sugar
1/4 teaspoons salt

beat butter, strawberry purée and if desired extract, at medium speed with mixer until creamy.
Gradually add powdered sugar and salt, beating at low speed until blended. Beat at high speed to minutes or until creamy. Makes 3 cups
cream cheese frosting

1/2 cup butter, softened
one package cream cheese, softened, 8 ounces
two packages powdered sugar, 16 ounces each
1/4 teaspoons salt

beat butter and cream cheese at medium speed with mixer until creamy.
Gradually add powdered sugar and salt, beating at low speed until blended. Beat at high speed two minutes or until creamy.
Cinnamon cream cheese frosting variation: add 1/2 teaspoon ground cinnamon with the powdered sugar and salt.
Orange cream cheese frosting variation: beat in 1 teaspoon orange flavoring and 1 teaspoon finely grated orange zest after adding the powdered sugar and salt. Makes about 5 cups

About this Recipe

Course/Dish: Cakes, Fruit Desserts