American Dream Milkshake Cupcakes

American Dream Milkshake Cupcakes

Makes 15-18 muffin size cakes


Pre-heat the oven 325ºF/170ºC/gas mark 3 and prepare your cupcake pans.


The Cake:

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)
240ml buttermilk
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)

The Decoration:

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!


  1. 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.

  2. Riviera_USA-01In a separate bowl, mix together the red food colouring, vanilla extract & cocoa powder. The result should give you a thick & deepend/dark paste.

  3. 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!

  4. 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.

  5. 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.

  6. 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.

  7. Leave the cupcake to cool in the tray for a couple of minutes, then tun them onto a wire cooling rack.

  8. 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

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