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Red Velvet Milkshake Cupcakes with Cream Cheese Frosting
24
Jul
| Prep Time | 25 minutes |
| Cooking Time | 15 minutes |
| Baking Pan | Easybake Muffin Pan 12 Cup |
| Makes | 12 |
Ingredients
- 2 ½ cups chocolate ice cream, softened
- 80g unsalted butter, melted
- ¼ cup icing sugar
- 1 egg, lightly beaten
- 2 teaspoons red food colouring
- 1 cup self-raising flour, sifted
- 12 raspberries
- Strawberry topping, shaved dark chocolate and paper straws to decorate
Malt frosting
- 250g cream cheese, chopped
- 250g unsalted butter, softened
- 2 ½ cups pure icing sugar
- 2 teaspoons malt powder
Step 1
Preheat the oven to 180°C. Line a Muffin Pan 12 Cup with cupcake papers.
Step 2
Whisk the ice cream, butter, sugar, egg and food colouring in a bowl until well combined. Add flour and fold through to combine.
Step 3
Spoon batter into prepared muffin holes and bake for 16-18 minutes or until a skewer inserted in the centre comes out clean.
Step 4
Stand to cool in cake pan.
Step 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.
Step 6
Transfer mixture to a piping bag fitted with a star nozzle. Pipe onto cupcakes and finish with raspberries, topping and chocolate shavings.
Step 7
Insert a small paper straw and chill until ready to serve.
