Summer Strawberry and Cream Layer Cake

Posted on June 22, 2017 in Cakes

 

This summer showstopper is the perfect centrepiece for your barbecue, picnic or garden party. It’s refreshing, full of strawberry deliciousness, and has the perfect balance of sweetness.  This tall layer cake is made with layers of vanilla sponge cake,  whipped cream, meringue kisses, shortbread biscuits, white chocolate and fresh ripe strawberries.

Summer is one of my favorite times of year. There are fresh berries galore. This stunning Summer Strawberry layer cake recipe is the perfect way to celebrate seasonal berries. There is nothing more delicious than a freshly picked, sun-warmed strawberry. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.

Strawberries and cream are, quite simply, a match made in heaven. The crisp yet gooey meringue strawberry kisses are not only gorgeous to look at but also sumptuous to eat.

The beautiful striped effect is achieved by painting stripes of gel food colouring down the inside of a piping bag before you fill it with the meringue mixture. I used this Americolor red colouring but you can go for any colour you like.

The cake is also topped with buttery shortbread biscuits and white mini chocolate bars, which are made with another fantastic mould by Silikomart.

One of my favorite looks for a cake is the naked look. I love being able to see the pretty layers and it’s even easier to put together, as you don’t have to worry about icing it.

This is a great cake for sharing with friends and family. It makes a statement of it’s own and is a light treat that’s perfect for the warm weather.

Summer Strawberry Layer Cake
Serves 20
This Summer cake has a combination of all my favourite summer ingredients: strawberries, Victoria sponge, meringues, fresh cream, white chocolate and buttery shortbread.
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Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
540 calories
59 g
143 g
32 g
6 g
20 g
198 g
156 g
36 g
1 g
10 g
Nutrition Facts
Serving Size
198g
Servings
20
Amount Per Serving
Calories 540
Calories from Fat 281
% Daily Value *
Total Fat 32g
49%
Saturated Fat 20g
98%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 143mg
48%
Sodium 156mg
7%
Total Carbohydrates 59g
20%
Dietary Fiber 2g
7%
Sugars 36g
Protein 6g
Vitamin A
21%
Vitamin C
52%
Calcium
6%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cake
  1. 300g salted butter
  2. , at room temperature
  3. 300g golden caster sugar
  4. 1 tbsp vanilla bean paste (or the seeds from 2 vanilla pods with 2 tsp vanilla extract)
  5. 6 medium eggs, lightly beaten
  6. 300g self-raising flour
For the Meringue Kisses
  1. 75g icing sugar
  2. 75g white caster sugar
  3. 2 tsp strawberry jam
  4. red food colouring gel
  5. 3 medium egg whites, at room temperature
For the Shortbread biscuits
  1. 150g Plain Flour
  2. 100g Butter
  3. 50g Sugar
To decorate the cake
  1. 900ml double cream
  2. 1 heaped tbsp icing sugar
  3. 2 tsp vanilla bean paste
  4. 300g good-quality or homemade strawberry jam (see tip)
  5. 1kg strawberries, chopped into even slices for neat layers (save 8 to decorate)
Instructions
  1. Heat oven to 180C/160C fan. Grease and line two 23cm tins with baking parchment. Beat the butter, sugar and vanilla in a tabletop mixer until the mixture is very light, pale and fluffy.
  2. Gradually mix in the beaten eggs, scraping down the side of the bowl after each addition, until fully combined. If using a mixer, on slow, add the flour until just combined - don't over-beat as it can make the sponge heavy. If you're not using a mixer, fold in the flour with a large metal spoon.
  3. Divide the mixture between the tins and bake in the oven for 30 mins or until the cakes come away from the side and the skewer inserted into the centre comes out clean. Remove and cool in the tin for 5 mins. Turn out onto a wire rack and remove the parchment to allow the steam to escape and the cakes to cool.
  4. Meanwhile, make the decorations.
  5. For the meringue kisses, line two large baking sheets with baking parchment. In a small bowl, mix both sugars together. In another small bowl, mix the jam with enough food colouring to create a vibrant red colour.
  6. In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks, using electric beaters or a tabletop mixer. Add about a third of the sugar, whipping for 1 min or so, until stiff and glossy. Gradually add the remaining sugar until you have a glossy meringue that holds stiff peaks.
  7. Heat oven to 120C/100C fan. Turn your pastry bag inside out and, using a spoon, paint three lines of coloured jam from the top to almost the end of the bag. Fill with the meringue mix and twist the end to close.
  8. Holding the bag vertically over the tray, apply enough pressure to create a base, then quickly draw the bag upwards to create little points. The jam will give the meringues a stripy pattern as they pass through the bag.
  9. Bake in the oven for 1 hr or until the meringues sound hollow when you lift one and tap the base - they should have a crunchy shell and not be too chewy. Leave to cool in the oven with the door closed, then store in a plastic food bag or airtight container until ready to use.
  10. To make the shortbread biscuits, preheat oven to 150 degrees celcius.
  11. Put butter, flour and sugar in the mixing bowl.Mix together with wooden spoon and hands so that the mixture looks like breadcrumbs. Then use hands to squeeze mixure together so that the mixture looks like a dough.
  12. Roll out the dough with a rolling pin on a lightly floured surface.Cut out the shapes using your chosen cutter. Place on a baking tray and leave in oven for 20 minutes or until they turn golden brown.
  13. Now assemble your cake. Before you split the sponges, trim the domed tops off each cake with a bread knife. Use the same knife or a cake wire, to split each sponge horizontally, so you're left with four sponge layers. A good tip is to cut a marker line on each sponge using a bread knife, so that once you've cut the sponges and filled them, you can use the line to put them back together in the right place. That way, if your cutting was a little wonky, it won't make the cake uneven.
  14. Whip the double cream with the icing sugar and vanilla until light and fluffy, and just holding shape. Put the bottom layer on a cake stand or board. Spread with a thin layer of jam, then spread or pipe on a good layer of cream. Arrange an even layer of strawberries neatly round the edge, then dot the middle of the sponge with more fruit. Repeat with two more of the cake layers.
  15. For the top layer, add the sponge and jam, but neatly pipe the cream over. Gently press on the strawberries, a few meringues and some of the chocolate bark.
  16. Arrange the chocolate-coated strawberries on top of the creamy sponge, then nestle in shards of bark, meringues and biscuit. Finish with a sprinkling of crushed meringue. Serve and eat within a few hours.
Adapted from The BBC Food
beta
calories
540
fat
32g
protein
6g
carbs
59g
more
Adapted from The BBC Food
Forever Baking . . . http://www.foreverbaking.co.uk/
This recipe is adapted from BBC Good Food 

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Custard Cream Blondies

Posted on June 19, 2017 in Traybakes

For those of you not in the know, blondies are basically brownies but with white chocolate and brown sugar instead of dark chocolate and coco powder. If you have a sweet tooth, you will love these.

This recipe has a mixture of my two favourite things custard cream biscuits AND white chocolate. 

They are so chewy and absolutely scrumptious, just be sure not to over bake!

Blondies and brownies are always so delicious and this recipe is perfect for the next time you’re entertaining. Serve by itself or with ice cream… either way I’m sure it will go down well! 

Custard Cream Blondies
Serves 16
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
958 calories
43 g
314 g
86 g
8 g
53 g
300 g
101 g
24 g
0 g
28 g
Nutrition Facts
Serving Size
300g
Servings
16
Amount Per Serving
Calories 958
Calories from Fat 754
% Daily Value *
Total Fat 86g
132%
Saturated Fat 53g
267%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 25g
Cholesterol 314mg
105%
Sodium 101mg
4%
Total Carbohydrates 43g
14%
Dietary Fiber 0g
2%
Sugars 24g
Protein 8g
Vitamin A
55%
Vitamin C
2%
Calcium
20%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 175g butter
  2. 200g light muscovado sugar
  3. 125g golden caster sugar
  4. 4 tablespoons custard powder
  5. 2 large eggs
  6. 2 teaspoons vanilla extract
  7. 250g self-raising flour
  8. Custard creams 16 (roughly chopped)
  9. 100g white chocolate (chopped into small chunks)
Instructions
  1. Heat your oven to 180C/Fan 160Cand grease and line a 20x20cm tin with baking paper.
  2. Melt the butter, both sugars and custard powder gently in a large saucepan. Chop the custard creams and the white chocolate. When the sugar mixture is smooth take off the heat and leave to cool for 5 minutes.
  3. Stir in the eggs, one at a time until smooth, followed by the vanilla and flour. Quickly stir in two-thirds of the broken custard creams followed by the chocolate chunks, and scrape into your tin. Pour the mixture into the tin and scatter over the remaining biscuit bits and bake for 30 minutes until golden and set on top.
  4. Cool the blondies in the tin before cutting into squares.
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calories
958
fat
86g
protein
8g
carbs
43g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

White Chocolate and Raspberry Cheesecake Heart

Posted on June 14, 2017 in Desserts

Are you feeling like creating something truly spectacular to impress your guests? I have just the recipe for you… this mirror glaze white chocolate and raspberry cheesecake is a real showstopper but actually perfectly easy to achieve.

This show-stopping mirror glaze white chocolate cheesecake is bound to really impress. Creamy, smooth, rich and decadent cheesecake worthy of any occasion. 

I have used Silikomarts BATTICUORE heart mould for this cheesecake. It gives the perfect finish to your spectacular cheesecake. I was rather worried about using a silicone mould as I’ve had bad experiences with previous silicone brands previously however I have to say this mould was so easy to use let alone producing a show stopper dessert. 

This cheesecake is an eye-catching no-bake dessert. Make sure the cheesecake has a chance to chill overnight before being glazed.

Mirror glaze is actually very easy to make. You can make up a batch from the recipe below and go for a simple yet elegant covering.

No-bake cheesecakes are one of the easiest desserts in the world, provided you remember the chilling time  which is rather essential in this recipe. The mirror glaze looks very impressive – especially when you first pour it on. Take a look below. 

 

 

White Chocolate and Raspberry Cheesecake Heart
Serves 8
A silly smooth white chocolate cheesecake with a ginger biscuit base and a raspberry layer.
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Prep Time
1 hr
Prep Time
1 hr
856 calories
94 g
111 g
51 g
10 g
29 g
280 g
440 g
75 g
1 g
18 g
Nutrition Facts
Serving Size
280g
Servings
8
Amount Per Serving
Calories 856
Calories from Fat 449
% Daily Value *
Total Fat 51g
78%
Saturated Fat 29g
147%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 111mg
37%
Sodium 440mg
18%
Total Carbohydrates 94g
31%
Dietary Fiber 3g
13%
Sugars 75g
Protein 10g
Vitamin A
22%
Vitamin C
34%
Calcium
30%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the biscuit base
  1. 250g ginger biscuits
  2. 125g softened butter
For the cheesecake
  1. 200g white chocolate
  2. 320g full fat cream cheese
  3. 50g caster sugar
  4. 300g double cream
  5. 1 lemon for juice and zest
  6. 2 gelatine sheets
For the raspberry layer
  1. 250g fresh raspberries
  2. 100g caster sugar
  3. justice of 1 lemon
  4. 4 gelatine sheets
For the mirror glaze
  1. 150g coster sugar
  2. 75g water
  3. 150g glucose
  4. 150g white chocolate chips
  5. 11g (2 1/2 sheets) gelatine
  6. 100g sweetened condensed milk
  7. gel food colouring of your choice (Americolour is my favourite)
For the biscuit
  1. Crumble or blitz the biscuits and combine with the softened butter. Roll the dough out between two sheets of baking paper and then cut out a heart shape a little smaller then the size of the BATTICUORE heart mould base. Let it set in the freezer for 30mins.
For the cheesecake
  1. Melt the gelatine in the lemon juice for 30 seconds in a microwave. Add it to the cream cheese. Mix the sugar and cream cheese with the lemon zest. Whip 200g of the double cream and set the remaining 100g to the side. To make the ganache heat the remanning 100g of double cream in the microwave for a minute and then add the chocolate to the hot cream. Leave to stand for a few minutes before storing so the chocolate and cream are well mixed together. once the gauche has cooled mix its with the cream cheese mixture.
For the raspberry layer
  1. Heat the raspberries, sugar and lemon juice in a pan. Remove from the flame once it comes tot he boil and then add the re-hydrated gelatine. Pour on a large baking tray thats covered in cling film and place in the freezer for 30mins. Remove and cut a heart shape in the middle of the jelly just a bit smaller than the mould. Let it set for 2 hours.
Assembly of the cheesecake
  1. Pour half the cheesecake mixture into the mould. Then insert the raspberry jelly layer and top with the remanning cheesecake mixture. place the heart shaped biscuit on top and gently press down. Place in the freezer for at least 8 hours.
For the glaze
  1. In a small jug place the warm water, sugar and glucose. Bring to the boil and pour over the white chocolate chips. Add the re-hydrated and squeezed gelatine. Mix with a spatula. Add the gel food colouring of your choice and the condensed milk. Mix n a blender to remove any lumps. Remove the cheesecake from the freezer. Remove it from the mould and place it on an upside-down bowl, elevated from the work surface. This will allow the excess glaze to drip off. Glad the cheesecake with the mirror glaze once it reaches 30C (86F). Allow the excess to drip off and place onto a plate.
Notes
  1. This should be made a day ahead due to it having to be in the freezer for up to 8 hours.
  2. You will need a sugar thermometer to test the temperature of the glaze before pouring it.
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calories
856
fat
51g
protein
10g
carbs
94g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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High Hat Chocolate Cupcakes

Posted on June 13, 2017 in

These high hat chocolate cupcakes are such beautiful cupcakes with their big swirls and chocolate coating.

I did it. I finally made them. Hi Hat Cupcakes have been on my do to list for a while but to be honest I’ve been too nervous to make them. 

There are three key components to hi-hat cupcakes:

1) Chocolate cupcakes

2) A stiff marshmallow frosting; and

3) A magic shell chocolate coating 

So first up, you have to make those chocolate chip cupcakes. I used my favourite chocolate cupcake recipe. Then comes the fun part – the marshmallow icing! It’s not nearly as intimidating as it sounds, trust me.

If  you like chocolate, marshmallow frosting and pretty things, you have to make these!

Chocolate High Hats
Serves 12
Chocolate cupcakes with a marshmallow frosting and dipped in a hard chocolate coating.
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Prep Time
20 min
Cook Time
20 min
Total Time
1 hr 30 min
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr 30 min
399 calories
64 g
26 g
15 g
5 g
5 g
123 g
122 g
48 g
0 g
9 g
Nutrition Facts
Serving Size
123g
Servings
12
Amount Per Serving
Calories 399
Calories from Fat 133
% Daily Value *
Total Fat 15g
23%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 26mg
9%
Sodium 122mg
5%
Total Carbohydrates 64g
21%
Dietary Fiber 1g
6%
Sugars 48g
Protein 5g
Vitamin A
1%
Vitamin C
0%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cupcakes
  1. 75g chocolate chips
  2. 175g plain flour
  3. 30g cocoa powder
  4. 185g caster sugar
  5. ½ tsp bicarbonate of soda
  6. Pinch of Salt
  7. 2 small eggs
  8. 120ml cold coffee
  9. 120ml buttermilk
  10. 105ml vegetable oil
Marshmallow Meringue Icing
  1. 3 egg whites
  2. 260g caster sugar
  3. 7 tbs Golden Syrup (or corn syrup)
  4. ¼ tsp cream of Tartar
  5. 1 teaspoon vanilla
  6. Pinch of salt
  7. 2 tbs water
  8. Chocolate Coating
  9. 375g of dark choc
  10. 3 tbs veg or coconut oil
Instructions
  1. Preheat the oven to 160 degrees C. Line a cupcake tin with paper liners.
  2. In a medium bowl combine the flour, sugar, cocoa powder, bicarbonate of soda and salt and mix to combine. In a separate bowl combine the wet ingredients, eggs, cold coffee, buttermilk and vegetable oil and give it a whisk. Add the dry ingredients to the wet and whisk until all combined
  3. and is smooth. The batter should be pourable, but not super thin.
  4. Pour the batter among the cupcake liners. Transfer to the oven and bake for 12-15 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool completely.
  5. While the cakes are baking we can make the marshmallow meringue icing. Put the sugar, cream of Tartar, salt, water, vanilla, eggs whites and golden syrup into a heat-proof bowl. Then place the bowl on top of a pan of boiling water. Take your electric whisk out and whisk the mixture until you reach the stiff peak stage. Remove the bowl from the heat and set aside. Once your cakes are cook and have cooled take a piping bag and fill with the marshmallow icing. Pipe a high swirl of icing on top of each cupcake. ( Hold the piping bag vertically to give you an even swirl.) Place the iced cupcakes into the fridge for 15-20mins. This will help set the icing when dipping them in melted chocolate.
  6. To make the chocolate coating, put the chocolate and coconut oil in a heat proof bowl over a pan of boiling water and allow tot melt. Put the melted chocolate in a mug or tall glass to allow enough depth to dip the cupcakes. Take a cupcakes one at a time and dip them into the melted chocolate. allow the excess chocolate to drip off before returning to the fridge.
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calories
399
fat
15g
protein
5g
carbs
64g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Unicorn Cake 

Posted on May 11, 2017 in Cakes

There is a magical new cake trend in town that is almost too good to believe….

Based on the adorable beast, unicorn cakes are the latest sweet treats to pop up on the table at birthday parties.

There isn’t anything more fun than rainbows and unicorns, is there? Forget naked cakes, smash cakes and other chocolate overloaded cakes. The latest cake trend is a far more magical creation, filled with sunshine, colour and fairy dust.

This magical cake is a real showstopper, made with four layers of coloured sponges to create a rainbow cake, covered in buttercream and decorated to make a magical unicorn. The best part about it is that you could totally replicate this at home without paying an arm and a leg for it at a fancy bakery. 

 

Unicorn Cake
Serves 18
This colorful unicorn-inspired layer cake is the definition of cute—perfect for a birthday party or for anyone who’s just super into the current unicorn craze. This cake is fantastically wow-worthy but does take some time and loving dedication to construct.
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Prep Time
1 hr
Cook Time
1 hr
Prep Time
1 hr
Cook Time
1 hr
4638 calories
706 g
261 g
181 g
62 g
66 g
1244 g
3799 g
461 g
2 g
104 g
Nutrition Facts
Serving Size
1244g
Servings
18
Amount Per Serving
Calories 4638
Calories from Fat 1622
% Daily Value *
Total Fat 181g
279%
Saturated Fat 66g
330%
Trans Fat 2g
Polyunsaturated Fat 36g
Monounsaturated Fat 68g
Cholesterol 261mg
87%
Sodium 3799mg
158%
Total Carbohydrates 706g
235%
Dietary Fiber 9g
36%
Sugars 461g
Protein 62g
Vitamin A
44%
Vitamin C
3%
Calcium
147%
Iron
97%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Ingredients
For the sponge cakes
  1. 600g butter
  2. 600g caster sugar
  3. 3 tsp vanilla paste
  4. 12 medium eggs
  5. 600g self raising flour
  6. 2 tsp baking powder
For the buttercream
  1. 500g soft unsalted butter
  2. 1kg icing sugar
  3. 2 tsp vanilla paste
  4. Food colouring of your choice
For the horn and ears
  1. 500g ready to roll icing
  2. pink food colouring to tint
  3. Edible gold lustre spray
  4. edible glitter
  5. Additional 500g buttercream in various pastel colours of your choice
  6. Black ready to roll icing
  7. Skewer
 s
Equipment
  1. 8” round cake tins lined with baking paper
  2. 12” gold base drum in gold
  3. Large plastic piping bag
  4. Large open star nozzle
  5. Small open star nozzle
Instructions
  1. Method
Method for the sponge cakes
  1. Set oven to 180 °C.
  2. Place the butter, sugar into your mixing bowl and mix until all combined, then turn up the speed to high and beat until the mixture is very pale, soft and fluffy. (Around 8 mins)
  3. Add the beaten egg and vanilla a bit at a time.
  4. Add the flour a quarter at a time, mixing gently on slow until flour has mixed in. Try not to over mix.
  5. Divide the sponge mix equally into 4 bowls, each bowl will be approx 600g each and colour with rainbow shades.I used pink, blue, yellow and green. I use americolor food colouring to colour my batter. You will only need a small pea size. It goes a long way. Place in your tins, if you only have one or two tins you can do this in stages. Each layer cake should take 20-25 mins depending on your oven, Check each layer after 20 mins. The cakes should be a light golden brown on the top and springy to touch.
  6. Turn out of the tin onto a cooling rack and allow to cool. Once cooled, trim the cake of each later away to give you flat layers of cake.
To make the buttercream
  1. Beat the butter and vanilla until soft and pale. Beat in the icing sugar until the buttercream is pale light and fluffy.
  2. Set aside 1kg of buttercream for the cake layering and filling.
  3. Colour the rest using a few different colours. To achieve the two tone effect, fill half the piping bag with one colour and fill the other half with a different colour.
To make the horn and ears
  1. Colour 200g of the fondant by kneading in some yellow food colouring. Roll out a tapered rope of the fondant. Twist the tapered rope around the wooden skewer until you reach the top. Next, you can paint or spray your unicorn's horn gold! Of course, you can opt for another color like silver, pink or even a vibrant rainbow stripe.
For the ears
  1. To make the ears, first roll out some white and pastel-tinted fondant ( I did pale pink). Cut two large ears using large rose petal cutters from the white fondant. Then cut two smaller inner ears from the pastel-colored fondant.
  2. Pinch the bottoms together and add a couple of cocktail sticks into the bottom of each ear. Leave to set for a few hours.
For the eyes
  1. For the eyes, roll out two thin ropes of black fondant. Then roll out three smaller ropes to attach to make lashes. Set aside to firm up a little before adding to your cake.
To layer, crumb coat and cover the cake
  1. Stick the bottom cake layer onto the 8” round cake board with a little buttercream and make it central.
  2. Spread a layer of buttercream over the first layer, add the second sponge, and repeat with all 4 layers.
  3. Using a palette knife, spread buttercream all around the sides of the cake, go all around filling in the gaps and smoothing over. Place in the fridge for 30mins to chill.
  4. Next, spread another layer of buttercream over the top, and then using a side scraper sweep around the side of the cake using a firm pressure and smooth off the excess and make as flat as you can.
  5. Stick the horn onto the top of the cake.
  6. Place the ears either side.
  7. Pipe on the mane detail with coloured buttercream to give the multi rainbow tone effect. Start piping each swirl against the cake doing circles starting from the middle then piping around covering over the top, sides and down the back of the cake.
  8. To finish, add the eyes and add some sprinkles and glitter.
Notes
  1. All ingredients need to be at room temperature
beta
calories
4638
fat
181g
protein
62g
carbs
706g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Strawberry Milkshake Cupcakes

Posted on April 30, 2017 in

These little babies are so simple and fast to whip up, and they taste just like a rich and creamy glass of strawberry milkshake.

They are packed with tons of creamy strawberry milkshake-y flavor, and the secret ingredient is strawberry Nesquik milk powder!

The fluffy strawberry cakes are lightly tinted pink and are topped with a lovely baby pink whipped strawberry milkshake buttercream. They are bursting with sweet strawberry milkshake flavour, just so tempting!

The flavour comes purely from actual Nesquik milkshake powder. Simply replace the sugar in the cakes and some of the icing sugar in the buttercream with the milkshake powder and you’ll get wonderful strawberry milkshake cupcakes without faffing around with berries.

Strawberry Milkshake Cupcakes
Serves 12
These Strawberry Milkshake Cupcakes are a moist strawberry flavoured cupcake topped with strawberry milkshake icing, then finished off with dark chocolate, sprinkles and a caramel waffle. These mouthwatering strawberry milkshake cupcakes are so easy to make and taste divine!
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Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
320 calories
45 g
64 g
15 g
3 g
9 g
83 g
150 g
36 g
0 g
5 g
Nutrition Facts
Serving Size
83g
Servings
12
Amount Per Serving
Calories 320
Calories from Fat 129
% Daily Value *
Total Fat 15g
22%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 64mg
21%
Sodium 150mg
6%
Total Carbohydrates 45g
15%
Dietary Fiber 1g
3%
Sugars 36g
Protein 3g
Vitamin A
8%
Vitamin C
5%
Calcium
7%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cupcakes
  1. 110g self raising flour
  2. 110g caster sugar
  3. 110g unsalted butter
  4. 2 eggs
  5. 1 tsp baking powder
  6. Vanilla essence
  7. 50g Nesquik strawberry milkshake powder
For the icing
  1. 60g butter, softened
  2. 300g icing sugar
  3. 1 teaspoon vanilla essence
  4. 2 teaspoons strawberry milkshake powder
  5. 3 tablespoons whole milk
  6. A few drops of pink food colouring
For decoration
  1. 50g dark chocolate
  2. 40g caramel waffles cut into 1/4
  3. Sprinkles
Instructions
  1. Cream the butter and sugar together. Add your eggs, one by one until your mixture is well mixed.
  2. Add your flour, baking powder, vanilla and Nesquik. Give your mixture a good stir before placing into cupcake cases, two thirds full. Bake on 180 degrees for about 15-20 minutes.
  3. To make the icing, cream the butter and icing sugar together with an electric hand whisk until light and fluffy, then add enough colouring to turn it pink. Mix the strawberry milk powder with the milk and add to the icing. Put into a piping bag and pipe onto of your cooled cupcakes. Melt the dark chocolate and place a spoonful on top of the icing. It should slowly drizzle down the sides. Place a 1/4 of a caramel waffle on the top and finish with sprinkles.
beta
calories
320
fat
15g
protein
3g
carbs
45g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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