Strawberry Milkshake Cupcakes

These really do taste like strawberry milkshake, as they're made with milkshake powder, and they got a massive thumbs up from my young son, who declared the icing "spectacular"!
The original idea for these came from a Hummingbird Bakery book, but I've simplified the recipe.

 Makes 16

Equipment -
2 12 hole or, 1 12 hole and 1 6 hole muffin tin, lined with 16 paper cases
Electric whisk

Ingredients -
sponges -
70g butter, softened
210 plain flour
250g caster sugar
1 tbsp baking powder
1/2 tsp salt
210 ml whole milk
2 large, free range eggs
40g strawberry milkshake powder (I used Nesquik)

Icing -
500g icing sugar, sifted
160g butter, softened,
50 ml whole milk
100g strawberry milkshake powder

Method -

Sponges -
1. Preheat oven to 170C, 320F, gas 3.
2. Mix together all the sponge ingredients in a large bowl, using the electric whisk until just combined and there are no lumps.
3. Divide mixture between the 16 paper cases, a 5o ml ice cream scoop is perfect to potion the mix out.
4. Bake for around 20-25 mins, until the cakes are cooked and springy to the touch.
5. Leave in the tins for 5 mins, then remove to a wire cooling rake to cool completely.

Icing -
1. Mix the milk and milkshake powder together in a jug.
2. Put in a large bowl with the butter and icing sugar and beat until smooth and creamy.  I like to use a wooden spoon for this as I find it less messy.

To assemble -
Swirl or pipe the icing onto the cakes, you can afford to be generous here as this recipe gives plenty of icing.  Decorate as desired, I used strawberry, glimmer, crunchy nuggets, from Tesco.