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BLACK FRIDAY 30% OFF SITEWIDE! Order by November 30th to receive orders in time for Christmas



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


  • 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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