Member recipe

strawberry sundae cupcakes

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Cooking time

Prep: 1 hour and 20 minutes Cook: 20 minutes

Skill level

More effort

Servings

12-14 cupcakes

an amazing fun cupcake great fo family and friends

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Ingredients

cupcakes

  • 1 2/3 cups all purpose flour
  • 1 cup of sugar
  • 1 1/2 tsp baking powder
  • 3/4 cup salted butter, room temperature
  • 3 egg whites
  • 3 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup milk

Strawberry Milkshake Icing

  • 3/4 cup butter
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 1/4 cup Strawberry Nesquick powder
  • 5-6 tbsp water or milk

Ganache and Topping

  • 6 oz semi-sweet chocolate chips (about 1 cup)
  • 1/4 cup heavy whipping cream
  • 3 tbsp salted butter
  • sprinkles
  • 12-14 cherries (with stalk)

Method

  1. Preheat oven to 350 degrees.

  2. Whisk together flour, sugar and baking powder in a large mixing bowl.

  3. Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed just until smooth. Do not over mix.

  4. Fill cupcake liners a little more than half way.

  5. Bake 18-20 minutes.

  6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.

  7. FOR ICING:

  8. Combine butter and shortening and mix until smooth.

  9. Add 2 cups of powdered sugar and mix until smooth.

  10. Add Strawberry Nesquick powder and 2-3 tbsp of water or milk and mix until smooth.

  11. Add remaining powdered sugar and mix until smooth.

  12. Add a more water or milk until desired consistency is reached.

  13. Pipe icing onto cupcakes.

  14. FOR Ganache and Topping:

  15. Put chocolate chips into a microwave-safe bowl.

  16. Add heavy whipping cream and butter to bowl with chocolate chips.

  17. Microwave mixture until cream begins to boil, about 1-2 minutes.

  18. Whisk mixture until chocolate is completely melted. Set aside to cool for about 5 minutes,until the chocolate begins to thicken.

  19. When slightly thickened, drizzle ganache over cupcakes with a spoon, or pipe it on.

  20. Finish off cupcakes with some sprinkles and a cherry.

BBC GoodFood Magazine

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