Preheat the oven to 325 (F) and prepare your muffin tin by lining
with paper muffin cases.
In a freestanding electric mixer with a paddle attachment (or, use a
handheld whisk), mix together 5 tablespoons unsalted butter, 1 3/4
cups flour, 1 1/3 cups granulated sugar, 1 tablespoon baking
powder and 1/2 teaspoon salt until they form a crumb-like, sandy
consistency.
In a liquid measuring bowl, whisk together 3/4 cup whole milk, 2
eggs, and 1/4 cup strawberry milk powder.
Turn your mixer to its slowest speed, and gradually pour half of the
liquid mixture (from the third step) into the butter/flour/sugar
mixture (from the second step) and mix until just combined. Turn
off the mixer and scrape down the sides of the bowl. Once the
batter from the sides of the bowl have been incorporated, turn the
mixer back on to its slowest speed and gradually pour in the
remaining liquid, continuing to mix until just combined. Use a
rubber spatula to give the batter a few more mixes by hand to
ensure that the batter is smooth and combined.
Use a 1 tablespoon-sized cookie scoop to spoon 2 tablespoons of
batter into the prepared cases (or, if you don't have a cookie scoop,
fill the cases up to 2/3rd full) and bake for 20 - 25 minutes in the
preheated oven or until the sponge bounces back when lightly
touched.
Allow the cakes to cool slightly on a cooling rack, before turning
out on to the rack to cool completely.
Using a freestanding electric mixer with a paddle attachment (or, a
handheld whisk), gradually beat together 3 3/4 cups confectioner's
sugar with 11 tablespoons butter on a low speed until combined
and there are no lumps of butter.
In a small liquid measuring bowl, whisk together 4 tablespoons
whole milk and 1/3 cup strawberry milk powder.
Gradually pour the milk mixture (from the second step) into the
sugar and butter mixture (from the first step) and mix on a low
speed until the liquid mixture has been combined into the sugar
and butter. Then, turn up the mixer and beat the mixture for 5
minutes, until the frosting is light and fluffy. Do not overbeat, or
the mixture will be too liquidy and runny!
Use a 1 tablespoon-sized cookie scoop to spoon 2 tablespoons of
frosting on each cupcake. Make sure the cupcakes are completely
cool before you start frosting
Originally Submitted
2/4/2015
0 Out of 5 from
0 reviews
You can add this Strawberry Milkshake Cupcakes recipe to your own private DesktopCookbook.