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Recipes

Recipes

Red Velvet Milkshake Cupcakes with Cream Cheese Frosting

Prep Time 25 minutes
Cooking Time 15 minutes
Baking Pan 12 Cup & 6 Cup Muffin Pan
Makes 12

Ingredients

  • 2 ½ cups (250g) chocolate ice cream, softened
  • 80g unsalted butter, melted
  • ¼ cup (55g) icing sugar
  • 1 egg, lightly beaten
  • 2 tsp red food colouring
  • 1 cup (150g) 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 (300g) pure icing sugar
  • 2 tsp malt powder

Step 1

Preheat the oven to 180°C. Line a 12 Cup Muffin Pan 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 chocoalte shavings.

Step 7

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

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