Table of Contents
By Wiltshire
Red Velvet Milkshake Cupcakes with Cream Cheese Frosting
Preheat the oven to 180°C. Line a Wiltshire 12 Cup Muffin Pan with cupcake papers.
Whisk the ice cream, butter, sugar, egg and food colouring in a bowl until well combined. Add flour and fold through to combine.
Spoon batter into prepared muffin holes and bake for 16-18 minutes or until a skewer inserted in the centre comes out clean.
Stand to cool in cake pan.
To make the frosting, place all ingredients in the bowl of a stand mixer fitted with the paddle attachment and beat on high for 6-8 minutes. Chill for 20 minutes to firm up.
Transfer mixture to a piping bag fitted with a star nozzle. Pipe onto cupcakes and finish with raspberries, topping and chocolate shavings.
Insert a small paper straw and chill until ready to serve.
Ingredients
Directions
Preheat the oven to 180°C. Line a Wiltshire 12 Cup Muffin Pan with cupcake papers.
Whisk the ice cream, butter, sugar, egg and food colouring in a bowl until well combined. Add flour and fold through to combine.
Spoon batter into prepared muffin holes and bake for 16-18 minutes or until a skewer inserted in the centre comes out clean.
Stand to cool in cake pan.
To make the frosting, place all ingredients in the bowl of a stand mixer fitted with the paddle attachment and beat on high for 6-8 minutes. Chill for 20 minutes to firm up.
Transfer mixture to a piping bag fitted with a star nozzle. Pipe onto cupcakes and finish with raspberries, topping and chocolate shavings.
Insert a small paper straw and chill until ready to serve.
Notes
For more Wiltshire bakeware and accessories visit: https://wiltshire.com.au/
RSPCA Cupcake Day
To help support RSCPA Cupcake Day, we have a fundraising page where you can track our progress, and if possible, donate some much-needed money to support animals in need.
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