These eggless strawberry milkshake cupcakes pack the goodness of strawberries in dessert form. Flavoured with strawberry custard powder, the cupcakes are soft and fluffy with a tender crumb. Strawberry flavoured milk and fresh strawberry puree are transformed into a silky strawberry milkshake buttercream frosting adorning the cupcakes.
How to make eggless strawberry milkshake cupcakes
Strawberry season is in full swing here in India. Every street corner and market is brimming with the juiciest of these berries and I, for one, can never get enough of these beauties! It’s not just the markets and vendors selling them, juice stalls and fast food eateries put up exquisite strawberry desserts and drinks on their menu. The most popular one being, you guessed it, strawberry milkshake.
It didn’t take very long for inspiration to strike me and the very first thing I had to make was this milkshake transformed into cupcakes. Thus, the eggless strawberry milkshake cupcakes were born. Every element in this recipe is loaded with strawberries in different shape and form. The cupcake sponge contains vegetarian strawberry flavoured custard powder. But it’s the buttercream that takes the, erm, cake! 💁🏽♀️
Some Strawberry Recipes you may like:
- Strawberry Yogurt Cupcakes
- Strawberry and Fig Buttermilk Cake
- Malted Vanilla Milk and Strawberry Jam Layer Cake
Ingredients to make eggless strawberry milkshake cupcakes
Making the cupcakes couldn’t be simpler; you simply sift in all your dry ingredients, mix the butter in well and then beat the milk into it! Pour into your cupcake liners and get baking. Ideally, I prefer baking at a lower temperature simply because the cupcakes have a beautiful baby pink colour. A low temperature ensures that the tops don’t brown too aggressively. It takes about 26 minutes to bake them at 160 C or 320 F. The magic ingredient that lends the strawberry flavour to the cupcake sponge is the eggless strawberry custard powder. The batter is fragrant and smells like a strawberry farm.
How to make Strawberry Milkshake Buttercream frosting
I wanted the buttercream to taste like strawberry milkshake! One bite into it and you’d be transported to milkshake heaven. What better way to do that than use strawberry flavoured milk? After all, it’s strawberry milkshake right? I’m officially ready to scream from mountain tops and declare my love for boiled milk buttercream frosting. This is hands down, the only way I’ll eat a dessert that is covered in frosting. I’ve followed the exact steps to make this frosting, except that I’ve replaced the milk with strawberry flavoured one. To intensify the strawberry flavour, I’ve also added some pureed strawberries. As I’ve mentioned earlier, the texture and success rate of this buttercream doesn’t depend on the amount of sugar used (major win). So, I’ve thrown in a couple of spoons of sugar.
If you feel that it needs more sugar, go right ahead and add it without worrying about the fate of your buttercream. The rest of the steps remain the same.
I hope you make these eggless strawberry milkshake cupcakes to celebrate the strawberry season here!
- 120 grams all purpose flour
- 25 grams strawberry custard powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 90 grams caster sugar
- 35 grams salted butter, softened at room temperature
- 120 grams milk, room temperature
- 200 grams strawberry flavoured milk
- 2 tablespoons (25 grams) sugar
- 100 grams strawberries, pureed
- 2 tablespoons + 1 teaspoon (21 grams) all purpose flour
- 130 grams salted butter, room temperature.
- Preheat oven to 160 C / 320 F
- In a clean bowl, sift the dry ingredients – this includes the all purpose flour, strawberry custard powder, baking soda, baking powder and caster sugar
- Once sifted, give a good whisk to combine all the dry ingredients together.
- Add the softened butter and beat on low speed using electric beaters until the mix resembles sand particles or breadcrumbs.
- Pour the buttermilk and mix on low speed initially for 1 minute until well mixed with the rest of the ingredients.
- Then use the spatula to go around the sides and bottom of the bowl.
- Then increase the speed of the electric beaters and beat again for 1 minute until well combined.
- Line a muffin tray with cupcakes liners.
- Use an ice cream scoop to fill the liners 3/4th of the way through with the batter.
- Bake in the oven at 160 C / 325 F for about 22 minutes or until a skewer inserted in the center of the cupcake emerges clean.
- Take the cupcakes out of the oven, let them cool completely at room temperature.
- Meanwhile prepare the strawberry milkshake buttercream.
- In a saucepan, add the strawberry flavoured milk, sugar and strawberry puree.
- On low heat, mix until sugar dissolves and everything is well combined
- Add the flour and whisk rigorously to break any lumps that may have formed.
- Once the mix is homogenous, increase the heat to medium and boil the mix for about 3 minutes.
- The mix will thicken and the raw flavor of the flour will disappear.
- Transfer to a plate and let it cool down to room temperature.
- Once done, take softened room temperature butter and beat on low until smooth and soft, about 30 seconds.
- Add the cooled strawberry flavoured pudding mix in 3 - 4 batches to the butter, beating on high speed for 30 seconds between each addition.
- After adding all the pudding mix, scrape the sides and bottom of the bowl, and beat again for about 2 minutes on high speed.
- Divide the frosting into 3 bowls and colour them in different shades of pink.
- Use a cling wrap sheet to pipe straight lines of the colours alongside each other.
- Wrap the cling film into a roll and snip off one end. Place into a piping bag fitted with a Wilton 1M tip and pipe swirls on the cooled cupcake
- Finish off with a sliced strawberry and a straw and serve.
- Refer to the video tutorial for visual instructions on piping the buttercream.