Strawberry Milkshake Cupcakes
This is an amazing cupcake. The cupcake is flavored with strawberry milk powder and the frosting is mascarpone; reminiscent of whipped cream. They’re topped with strawberry milkshake whoppers.The cupcake recipe is the white velvet butter cake recipe from The Cake Bible, so it’s velvety not spongy.
Ingredients: Cupcakes (makes 12 medium cupcakes and 12 mini cupcakes)
Egg whites, 4 liquid ounces
1 cup whole milk (split into 1/4 cup and 3/4 cup)
2 teaspoons vanilla
2 tablespoons strawberry milk powder
2 and 3/4 cups plus 2 tablespoons pre-sifted cake flour
1 and 1/2 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons unsalted butter
Optional: Strawberry Milkshake Whoppers for decoration
1 cup mascarpone cheese, room temperature
1 cup heavy cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 350F. Line two two cupcake tins, one mini and one regular.
In a medium bowl lightly combine egg whites, the 1/4 cup of milk, vanilla, and strawberry milk powder.
In a large mixing bowl combine the dry ingredients, mix on low speed for 30 seconds to blend. Add the butter and 3/4 cup of milk. Mix on low speed until all ingredients are the same texture and combined. Increase to medium-high speed and beat for 1 and 1/2 minutes to develop the cake’s structure. Scrape down the sides of the bowl.
Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
Fill cupcake tins 3/4 of the way. Bake for 15-20 minutes or until a toothpick comes out with crumbs on it.
In a small bowl, combine the mascarpone, cream, sugar, vanilla extract, and salt.
Beat on low until almost smooth, 30 to 60 seconds. Increase speed to medium high and beat until the mixture is think and holds firm peaks.
Pipe or frost onto cupcakes.