Sydney is in the midst of a milkshake craze right now, and while it’s tempting to jump on the bandwagon and create a ridiculous drink covered in melted chocolate and adorned with an oversized donut, I’m going to stick with what I know best. Cupcakes. (Oh, but I’m not ruling out insane drinks in the future!)
My favourite thing about these cupcakes is that they are both flavoured and coloured with real strawberries! A lot of strawberry cupcake recipes I came across involved either commercial cake mix or strawberry jelly powder. No sickly sweet flavourings or artificial nasties here!
You can use fresh or frozen strawberries and the cupcakes will work just as well (although make sure you defrost the frozen ones first).
As these are strawberry milkshake cupcakes, they obviously need straws! I have a huge collection of gorgeous stripey and polka dot paper straws, but thought making them edible was the way to go.
I headed down to my local Coles and came across these Monetta Wafers – not only do they look the part, they taste amazing. If you can’t find this particular brand where you live, any cylindrical shaped biscuit would work.
I think these would be a big hit at a girl’s birthday (or boy’s, no judgement) as they are ridiculously over the top in all the shades of pink, plus you’re sneakily getting some fruit into them too! Let’s just ignore the butter and sugar in these as well, shall we… ahem
- 115g/1 stick butter
- 300g/1⅓ cups caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 285g/2¼ cups cake flour
- Pinch of salt
- 2½ tsp baking powder
- ¾ cup pureed strawberries (fresh or frozen)
- 600g/4-5 cups sifted icing sugar
- 60g/1/4 cup butter at room temperature
- 250g/8oz cream cheese at room temperature
- ½ cup pureed strawberries (fresh or frozen)
- Edible wafer straws
- Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.
- Cream the butter and sugar together until light and fluffy.
- Add the egg and vanilla extract and beat well.
- In a separate bowl, sift together the cake flour, salt and baking powder.
- Add the flour mixture to creamed mixture, alternating with the pureed strawberries.
- Fill cupcake liners about ¾ full with mixture and bake for 15-17 minutes until lightly golden brown.
- Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
- Cream the butter and icing sugar together until well mixed.
- Add the cream cheese in cubes slowly until incorporated.
- Add in the pureed strawberries and continue mixing for 5 minutes until the icing is light and fluffy.
- Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.
- Scatter over pink sprinkles, and then stick an edible wafer straw in each cupcake (I could only find long ones, so I cut each one into thirds.
Have you ever used fresh fruit to flavour and colour your desserts before?