White choc and strawberry milkshake cupcakes

milkshake cupcakes

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Lick off the 'soft serve' icing and slurp up the surprise centre in these fun and trendy milkshake cupcakes!

  • 1 hr 20 + cooling
  • Makes 7
  • Intermediate

INGREDIENTS

FOR THE CUPCAKES

  • 70g soft butter
  • 5ml vanilla essence
  • 180ml castor sugar
  • 2 eggs
  • 375ml self-raising flour
  • 3ml salt
  • 210ml milk
  • 100g white chocolate, finely chopped

FOR THE FILLING

  • 125g strawberries, hulled
  • 125ml cream cheese, at room temperature
  • 30ml Nesquik strawberry milkshake powder

FOR THE WHITE CHOC ICING

  • 120g soft butter
  • 45ml cream cheese, at room temperature
  • 500ml icing sugar
  • 80g white chocolate, melted

FOR THE STRAWBERRY ICING

  • 60ml Nesquik strawberry
  • milkshake powder

TO DECORATE

  • 4 paper straws, cut in half
  • edible pearls or sprinkles

 

METHOD

  1. For the cupcakes, preheat oven to 180°C. Line a cupcake tin with 7 x 250ml cardboard cupcake cases. Beat the butter, vanilla and sugar until pale. Add the eggs one at a time, beating well after each addition.
  2. Stir the flour and salt, alternating with the milk, into the butter mixture. Fold in the chocolate until just combined. Fill the cupcake cases until ¾ full. Bake for 25-30 minutes or until a testing skewer comes out
    clean. Cool on a cooling rack.
  3. For the filling, blitz all the ingredients until smooth.
  4. Use a cupcake corer or teaspoon to hollow about 20ml out of each cupcake (reserve the tops as cupcake lids). Spoon in the filling (leaving a little space for the lids) and replace the cupcake lids.
  5. For the white choc icing, cream the butter until pale. Beat in the cream cheese and gradually add icing sugar. Quickly stir in the chocolate. (Add more icing sugar if the icing isn’t firm enough to hold its shape). Spoon half of the icing into a piping bag.
  6. For the strawberry icing, beat the remaining half of the white chocolate icing with the Nesquik. Spoon into a piping bag. Place a 1.5cm open star nozzle in a large piping bag and place both the white and pink icing into the large bag. Pipe swirls onto the cupcakes.
  7. Decorate with straws and sprinkles.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Tip

Cardboard cupcake cases are available at good baking stores. We placed our baked cupcakes in an additional case for perfect presentation.

Magazine issue date: October, 2016


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