Musk Melon Milkshake Cupcakes

These muskmelon milkshake cupcakes are inspired by a summer classic in my home where my mum always makes these as a treat on hot summer days. I’ve used this idea and flavoured my buttercream with freshly pureed musk melon. It is intensely summery and refreshing.

Musk Melon Milkshake Cupcakes - The Cupcake Confession-1

 

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There is something so beautiful about musk melons, or any melon for that matter. But these peach coloured beauties are something special. The heady summery fragrance makes the whole house smell like summer. My mum always makes a milkshake with this summer bounty. Combining the thick flesh of the melon, the juicy centre and fresh full fat milk, she blends them until it forms a smoothie consistency and then adds chopped melon bits in it for texture. This inspired me to create these Musk melon Milkshake cupcakes.

 

The cupcake itself is a very simple vanilla sponge. It’s super light and fluffy and has an incredibly tender crumb. I got the cupcakes out of the oven and once cooled, my mum and I split the cupcake in half for testing purpose. 😉 She took a bite and exclaimed, ‘You must open a café!’. I love my mum for all the support she gives me and perhaps, someday I’d have a café too! But for now, we’re going to focus on these fluffy cupcakes.

 

Musk Melon Milkshake Cupcakes - The Cupcake Confession-2

 

Now that the vanilla sponge part was done, it was time to experiment with the musk melon milkshake bit. I probably sound like a broken record at this point, but I can’t tell you enough how incredibly brilliant the boiled milk buttercream frosting technique is. I’d previously made mango and berry layer cake using this method and flavouring the buttercream with thick and fresh mango pulp. I’ve used the same technique, only swapped the mango pulp for musk melon puree. It flavours the frosting so beautifully and doesn’t even require any artificial colouring or flavour.

 

I’ve finally topped each cupcake with a melon ball. It’s seriously such a summer special cupcake and I can see myself eating at least 3 of these beauties! You can use any piping tip for the swirl on these cupcakes. I love my Wilton 1M and it gives me those beautiful ruffles that I can’t seem to take my eyes off!

 

Musk Melon Milkshake Cupcakes - The Cupcake Confession-3

 

You’ve got to make these musk melon milkshake cupcakes. You’ll fall in love with them if you’re a melon lover!

 

Happy Baking!

 

Musk Melon Milkshake Cupcakes

Yield: Makes 9 cupcakes

Ingredients

    For the Cupcake:
  1. 100 grams all-purpose flour
  2. 100 grams caster sugar
  3. 1 teaspoon baking powder
  4. 100 grams butter
  5. 2 eggs
  6. 100 grams milk
  7. 1 teaspoon vanilla
  8. For the Musk Melon Milkshake Buttercream:
  9. 200 grams milk
  10. 100 grams sifted musk melon puree
  11. 4 tablespoon flour
  12. 75 grams caster sugar
  13. 150 grams butter

Instructions

    To make the cupcakes:
  1. Preheat oven to 150 C / 300 F.
  2. In a large bowl, sift all purpose flour, baking powder and caster sugar
  3. Mix well.
  4. Add butter and using electric beaters, mix until combined well.
  5. Add the eggs one at a time and mix on medium speed for 1 minute
  6. Add the vanilla and mix well.
  7. Add the milk and mix until well combined, about 1 minute on full speed (electric beaters) and medium high speed (speed 8 ) if using stand mixer.
  8. Line muffin tray with cupcake liners.
  9. Use an ice cream scoop to fill the liners 3/4th of the way through.
  10. Bake for 20 - 22 minutes or until a skewer inserted in the center of the cupcakes emerges clean.
  11. Let it cool completely.
  12. For the frosting:
  13. In a saucepan, combine the milk, sugar and musk melon puree.
  14. Stir until it comes together on medium heat and until the sugar has dissolved.
  15. Once dissolved, add the flour and whisk until all lumps have disappeared and the mix looks smooth and even.
  16. Increase heat to medium high and boil this mix for exactly 3 minutes. This helps cook the flour out, removing the floury taste and also thickens the mix to a pudding like consistency.
  17. Take it off the heat and let it cool to room temperature.
  18. Once cooled to room temperature, start by whisking your butter in a stand mixer with wire whisk attachment. Alternately, you can also use an electric beater. Whisk until butter goes pale and creamy, about 2 minutes.
  19. Add the room temperature pudding mix in 3 instalments, beating for at least 30 - 45 seconds in between each addition on high speed.
  20. Once you've added the last addition of the musk melon pudding mix, increase speed to medium high (8 on KitchenAid stand mixer) or full speed on electric beaters and beat for 2 minutes. Use your spatula to go around the sides and bottom of the bowl, to ensure all ingredients are well combined and then beat again for 1 minute.
  21. Assembling the cupcakes:
  22. Use a Wilton 1M tip to pipe swirls on the cupcake.
  23. Top with melon ball.
  24. Serve.
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