Red Velvet Milkshake Cupcakes with Cream Cheese Frosting

RatingDifficultyBeginner

Prep Time25 minsCook Time15 minsTotal Time40 mins

For the Cupcakes:
 2 ½ cups Chocolate ice cream, softened
 80 g Unsalted butter, melted
 ¼ cup Icing sugar
 1 Egg, lightly beaten
 2 tsp Red food colouring
 1 cup Self-raising flour, sifted
 12 Raspberries
 Strawberry topping, shaved dark chocolate and paper straws to decorate
For the Malt Frosting:
 250 g Cream cheese, chopped
 250 g Unsalted butter, softened
 2 ½ cups Pure icing sugar
 2 tsp Malt powder

1

Preheat the oven to 180°C. Line a Wiltshire 12 Cup Muffin Pan with cupcake papers.

2

Whisk the ice cream, butter, sugar, egg and food colouring in a bowl until well combined. Add flour and fold through to combine.

3

Spoon batter into prepared muffin holes and bake for 16-18 minutes or until a skewer inserted in the centre comes out clean.

4

Stand to cool in cake pan.

5

To make the frosting, place all ingredients in the bowl of a stand mixer fitted with the paddle attachment and beat on high for 6-8 minutes. Chill for 20 minutes to firm up.

6

Transfer mixture to a piping bag fitted with a star nozzle. Pipe onto cupcakes and finish with raspberries, topping and chocolate shavings.

7

Insert a small paper straw and chill until ready to serve.

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Ingredients

For the Cupcakes:
 2 ½ cups Chocolate ice cream, softened
 80 g Unsalted butter, melted
 ¼ cup Icing sugar
 1 Egg, lightly beaten
 2 tsp Red food colouring
 1 cup Self-raising flour, sifted
 12 Raspberries
 Strawberry topping, shaved dark chocolate and paper straws to decorate
For the Malt Frosting:
 250 g Cream cheese, chopped
 250 g Unsalted butter, softened
 2 ½ cups Pure icing sugar
 2 tsp Malt powder

Directions

1

Preheat the oven to 180°C. Line a Wiltshire 12 Cup Muffin Pan with cupcake papers.

2

Whisk the ice cream, butter, sugar, egg and food colouring in a bowl until well combined. Add flour and fold through to combine.

3

Spoon batter into prepared muffin holes and bake for 16-18 minutes or until a skewer inserted in the centre comes out clean.

4

Stand to cool in cake pan.

5

To make the frosting, place all ingredients in the bowl of a stand mixer fitted with the paddle attachment and beat on high for 6-8 minutes. Chill for 20 minutes to firm up.

6

Transfer mixture to a piping bag fitted with a star nozzle. Pipe onto cupcakes and finish with raspberries, topping and chocolate shavings.

7

Insert a small paper straw and chill until ready to serve.

Red Velvet Milkshake Cupcakes with Cream Cheese Frosting

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