Perhaps the use of quotes around milkshake was excessive, but the recipe I followed for these were just plain strawberry – but they totally reminded me of a strawberry milkshake. Not surprisingly Ben (who always orders a strawberry milkshake at breakfast) really liked them!
These were also made for the morning tea and went down quite well!
2 tbsp strawberry jam
½ cup finely chopped fresh strawberries
1 ¼ cup all purpose flour
1 ¼ tsp baking powder
¼ tsp salt
¾ cup sugar
½ cup unsalted butter, room temperature
3 large egg whites, at room temperature
½ tsp vanilla extract
4 drops pink or red food colouring
1/3 cup whole milk
Preheat oven to 350F. Line a standard muffin tin with papers. In a small bowl mix together fresh strawberries and jam.
In a bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer on medium high speed, beat the sugar and butter until light and fluffy. Add the egg whites, food colouring and vanilla, beating well on low speed after each addition.
Add the flour mixture in 3 additions, alternating with the milk in 2 additions. Beat on medium high until no traces of flour remain, scraping down the sides as you go. Do not overbeat. Fold in the strawberry mixture until just combined.
Divide the batter evenly amongst the pans, filling each ¾ full. Bake until light and golden – 25 minutes. Let the cupcakes cool for 1 hour before icing.
For the icing I mixed together some nutellex, icing sugar and strawberry jam – it was a touch runnier than I would have liked, but tasted great.
I was surprised by how much I liked these – normally I will go for the chocolate option over strawberry, but the mixture of the jam and real strawberries worked quite well. The lack of egg yolk also made them a light and fluffy cupcake.
Slice shot! Just wanted to show you the lovely pink colour inside!