American Dream Milkshake Cupcakes
Makes 15-18 muffin size cakes
Pre-heat the oven 325ºF/170ºC/gas mark 3 and prepare your cupcake pans.
120g unsalted butter (softened)
300g caster sugar
2 large free range eggs
20g cocoa powder
40ml Dr Oetker red food colouring (or similar)
1tsp vanilla extract
300g plain flour (sifted)
3 tsp white wine vinegar
1 tsp bicarbonate soda
1 tsp salt
The cream cheese Frosting:
Tip – If you would true American frosting portions you may like to double up!
250g cream cheese (cold)
100g unsalted butter (softened)
600g icing sugar (sifted)
Why not try one of Riviera’s sweet straw surprises – Your desired straw with a chosen 100’s & thousands/sprinkles/chocolate popping candy filling…just sprinkle inside! …. The perfect finishing touch for this American dream dessert!
Place the butter & sugar in a freestanding electric mixer with a paddle attachment (or you can use a handheld electric whisk). Beat on a medium speed until the mixture becomes combined & light & fluffly. Turning the mixer up to a high speed incoprporate the eggs. If the mixture begins to appear split, add a little sprinkle of flour.
Add the butter mixture & whisk thoroughly until well combined. Tip – Don’t forget to scrape the sides of the bowl …don’t waist a single sugar grain!
Slowly pour in half of the buttermilk & on a low speed add the buttermilk a little at a time. Mix until well combined. Add half of the flour & combine. Mix on a high speed- repeat this process until all the buttermilk & flour is well mixed.
Turn the mixer down & add the salt, vinegar & bicarbonate of soda. Whisk until well mixed. Mix on a high speed for a minute or two to help ensure you have a smooth, rich batter consistency.
Spoon the mixture into your prepared baking tin/paper cases – until ¾ full & bake in the preheated oven for 20 – 25 minutes/until the sponge bounces back when touched/middle of cakes when a cake skewer is inserted are just about crumb free.
Leave the cupcake to cool in the tray for a couple of minutes, then tun them onto a wire cooling rack.
8. Leave until completely cool. Once cooled through add a oversized dollop of cream cheese frosting!
Cream cheese frosting:
1. Mix the icing sugar & butter together in a freestanding electric mixer or with a hand held whisk until the ingredients are well combined
2. Turn the mixer up & add all of the cream cheese. Mix until completely combined, do not over mix otherwise the mixture may split/become runny. Have fun & devour!
By Cheryl Harper Wilson from – Riviera Couture cake Company