Strawberry Milk Cupcakes
Strawberry Milk Cupcakes
Try this quick and easy dessert recipe by Sarah Benjamin from Yummy Desserts.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 1 hour 30 minutes
  • Cooking Time 15 minutes
  • Yield 24 servings
  • 330 grams Cake flour or Plain flour
  • 300 grams Caster sugar
  • 1½ tablespoons Baking powder
  • Pinch of Salt
  • 175 grams unsalted Butter, softened
  • 3 Eggs
  • 190 millilitres Strawberry milk
  • 1½ teaspoons Vanilla extract
  • For frosting:
  • 10 tablespoons Cake flour or Plain flour
  • 480 millilitres Strawberry milk
  • 3 teaspoons Strawberry jam
  • 450 grams unsalted Butter, softened
  • 360 grams Caster sugar
  1. Preheat the oven to 200C. Line two 12-hole muffin tins with cupcake cases
  2. In the bowl of a stand mixer, mix the flour, caster sugar, baking powder and pinch of salt. Whisk with the paddle attachment for 1 minute, until evenly mixed
  3. With the mixer speed on low, gradually add the softened butter bit by bit, until the mixture resembles wet sand. Add the eggs and beat until incorporated, then add the milk and vanilla extract and beat on medium for 30 seconds, then high for about 1-2 minutes, until the mixture is pale in colour
  4. Spoon even amounts into the prepared muffin tins and bake the cupcakes for 12-15 minutes. Turn onto a rack to cool
  5. To make the frosting, whisk the flour and strawberry milk together in a saucepan over medium heat until thick. Stir the strawberry jam in. Let it cool completely
  6. Using a stand mixer or handheld electric whisk, beat the butter and sugar together and pale and creamy. Add the cooled milk and flour mixture and beat on a high speed until fluffy, like frosting or whipped cream. Spread onto the cupcakes

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