STRAWBERRY MILKSHAKE CUPCAKES

those Strawberry Milkshake Cupcakes are bursting with strawberry taste and are so tender! My mother had ten children. I’m the 1oth. My birthday also takes place to be right inside the middle of the summer time.

So imagine you’re pregnant together with your tenth infant (stay with me), within the middle of July, in one hundred ten diploma weather.

i'm able to’t say for certain, however I’m quite positive that’s one of the most depressing moments of her entire existence. She would say no due to the fact she’s a saint.

She did say however, that in that closing month, she drank strawberry milkshakes each time she desired.

all the time. Now, every time I drink a Strawberry Milkshake I think of her.

A cake blend, a pudding blend, refrigerated cookie dough, and so on. I recognize some of you're from scratch bakers however I’m all approximately a little semi-homemade movement taking place.

INGREDIENTS :

Cake:

•  1 (16.25 ounce) strawberry cake mix
•  1 1/4 cups buttermilk (see note for substitute)
•  1/2 cup oil
•  3 eggs
•  1 (3.4 ounce) box dry instant strawberry pudding mix or 1 (3.0 ounce) box strawberry jello mix
•  1/3 cup strawberry milk drink mix (such as Nesquik)

Frosting:

•  1/2 cup butter , room temperature
•  1 teaspoon vanilla extract
•  1/4 cup strawberry milk powder (such as Nesquik)
•  3 1/2 - 4 cups powdered sugar
•  1/4 cup heavy cream or milk (may not use all of it)

For topping:

•  strawberry candies or gumballs

INSTRUCTIONS :

• Preheat the oven to 350 degrees F. Line 18 muffin cavities with paper liners. Set aside.
• In a large bowl, beat the cake mix, buttermilk, oil, eggs, dry pudding mix, and strawberry milk drink mix together with an electric mixer for about 2 minutes or until blended. Distribute the batter evenly among the muffin cups, filling until about 3/4 cup full.
• Bake for approximately 15 to 18 minutes or until a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely.
• For the frosting: In the bowl of a stand mixer, cream together butter, vanilla, and strawberry milk powder together until creamy and smooth, about 2 minutes.
• Gradually add om the powdered sugar, about 1 cup at a time, until frosting is light and fluffy. Add in the cream or milk one tablespoon at a time if the frosting is too thick.
• Spread or pipe frosting onto cooled cupcakes. I used a Wilton 2D tip. If piping the frosting, you may want to double the frosting recipe. Top with strawberry candies or pink gumballs, then serve.
• I kept mine in the fridge because I did notice that the frosting gets soft at room temperature.