Milkshake Cupcakes

Hello!! I’m chef Lore and this is my first post on Dolce Placard!! I hope you like it :) I know Didi from way back in high school and since then we’ve been really close friends. It turns out that nowadays we’re both bloggers and it’s giving us even more subjects to talk about when we’re together. I LOVE to cook; if one day I choose not to, my hands start to itch and I need to come up with something asap. My idea is that recipes (tips included) are meant to be shared, specially if they’re delish. The more people there is cooking good recipes, the happier everyone is, am I right?

I bring you the detailed step by step recipe for these delicious vanilla and chocolate cupcakes with cream cheese frosting, which is also Didi’s favourite frosting hehe. Sometimes it happens to me (and I think we’ve all been there) that I eat a cupcake and I’m so disappointed because it’s tasteless or really dry and stiff. These are amazing because they’re full of flavour and super moist. Besides, the frosting is to die for! I’ll show you the method pictures for the chocolate ones and then you can replicate it for the vanilla ones. Just be mindful that the recipes are slightly different ;). 

Portions: 30 mini cupcakes

Ingredients:
VANILLA CUPCAKES:
– 60g unsalted butter
– 350g sugar
– 2 eggs
– 1 tbsp honey
– 1/2 tsp vanilla essence
– 290ml milk
– 60ml vegetable oil
– 190g flour
– 1/4 tsp salt
– 2 1/2 tsp baking powder

CHOCOLATE CUPCAKES:
– 100g unsalted butter
– 350g sugar
– 2 eggs
– 1 tbsp honey
– 1/4 tsp vanilla essence
– 290ml milk
– 100ml vegetable oil
– 190g flour
– 1/4 tsp salt
– 2 1/2 tsp baking powder
– 90g cocoa powder

FROSTING:
– 300g cream cheese at room temperature
– 130g unsalted butter, also at room temperature
– 1kg icing sugar
– 1 cdta tsp vanilla essence
– Sprinkles and straws to decorate

Procedure:
1. WHIP
Use and electric mixer to mix the butter with the sugar until it’s very soft. Then add the eggs and also beat until smooth.

2. IT GETS CHOCOLATE-Y
Incorporate the rest of the liquid ingredients and then fold in the dry, sifted ingredients using a spatula.

3. TIME TO GO TO BED
Fill your mould with paper cups (without paper cups they stick! Not recommended) nd then put approx 1 tbsp and a half of our mix.

4. BAKE
This goes into the oven at 180C or 356F for 20min or until you pinch them with a skewer and it comes out clean. Let them cool down and remove them so they don’t crumb away.

5. FROSTING (RESIST THE URGE TO EAT SOME WITH YOUR FINGER)
For the frosting, beat the butter and cheese together until they are nice and soft and fully incorporated (about 5min). Then add the sugar in 2 batches. Start in a low speed so you don’t get covered in sugar and then speed up as it gets incorporated. Finish with the vanilla essence and you’re ready.
6. LET’S DECORATE
I did these cupcakes “milkshake” style using a piping bag with a dented tip. But the good thing is that you can add some colouring and let your imagination run wild! I also did some cookie monster ones with my nephews :)

I really hope you like these!!! Comment below what other recipes you would like to see from me, or if you make them PLEASE upload pictures and tag me :). I’m sure you’ll get even a better result than me.

Remember that if you want to see more recipes, you and also go to my blog Cravings Journal and find me on social networks as @cravingsjournal.