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.
2 12 hole or, 1 12 hole and 1 6 hole muffin tin, lined with 16 paper cases
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)
500g icing sugar, sifted
160g butter, softened,
50 ml whole milk
100g strawberry milkshake powder
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.
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.