If you love the combination of strawberry, chocolate and cute then these are your cupcakes.
The cupcakes are super easy to put together, too. I brought them to an elementary school bake sale last week and they were pretty popular. It was adorable seeing one little boy trying his hardest to sip from the straw.
The homemade strawberry cake is really delicious, but my centers caved in a bit. Not a problem here since it left a handy little well for the ganache. Just beware in case you make the recipe for something other than these Milkshakes. I’d have extra icing on hand just in case.
Strawberry Milkshake Cupcakes
Strawberry cake for the shake (you can use a mix or the doctored mix recipe below)
Chocolate ganache for syrup (recipe below)
Buttercream frosting for the whipped cream (recipe below)
Gumballs for the cherries (I used red skittles. Red M&Ms would also look great.)
1. Bake cupcakes and cool completely.
2. Make ganache and spoon a little on the top of each cupcake. Let set a few minutes more. The ganache will firm up more and make adding the frosting easier.
3. Use a Wilton 2D tip to pipe icing on top of the cupcake. Top with sprinkles.
4. Cut a drinking straw into segments and insert into the cupcake. Top off with a red gumball or Skittle.
1 (18.25-oz) package plain white cake mix
1 (3-oz) package strawberry gelatin
4 Tbs flour
1 cup vegetable oil
1/2 cup sugar
1/2 cup whole milk
4 large eggs
1. Place a rack in the center of the oven and preheat the oven to 350℉. Line cupcake pans with liners.
2. Place ingredients in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed.
3. Divide the batter among the cupcake liners.
4. Bake the cupcakes about 25 minutes, or until a tester comes out clean.
Makes about 30 cupcakes
Recipe slightly adapted from the Cake Mix Doctor Cookbook
12 oz semi-sweet chocolate chocolate chips
3/4 cup heavy whipping cream
6 Tbs butter
1. In a small saucepan, heat cream and butter until just before the boiling stage.
2. Pour over the chocolate and let stand about 20 seconds. Stir until smooth. Let sit about 5 minutes before spooning over cupcakes.
1 cup butter. softened
1 teaspoon vanilla extract
1 1b (3 3/4 cups) confectioners’ sugar
1-3 teaspoons milk
1. Using a mixer, cream softened butter and vanilla until smooth.
2. Add sugar gradually, allowing butter and sugar to cream together before adding more.
3. Add a teaspoon of milk at a time and beat on high until creamy.
Cupcake idea, ganache and buttercream icing recipe all from the fabulous Bakerella
What is it about Scottish bands? They solidly have my heart locked up.
Woodenbox is no exception.
Twisted Mile is so freakin’ catchy. The trumpet and sax totally make your feet tap, then dance. Folksy, knee slapping goodness this is. I want to crawl inside Ali Downer’s vocals.
“Just close your eyes and imagine all the things you’ve never tried”