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Cherry Malt Milkshake Cupcakes

The Scran Line

Why settle for just a cherry on top when you can also enjoy the fruit baked right into the cake?

Recipe

Servings: 20

Ingredients

  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 175ml of milk
  • 200ml cherry juice (from the canned cherries)
  • 125ml vegetable oil
  • 125g unsalted butter, softened
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract
  • 2 large eggs
  • 250g canned cherries
  • chocolate sauce
  • maraschino cherries
  • 2 drops pink food gel
  • 1 drop purple food gel
  • ½ tsp cherry brandy essence
  • Frosting
  • 1 batch fluffy vanilla buttercream frosting
  • 2 drops purple food dye
  • 2 drops pink food dye
  • ½ tsp cherry brandy essence

Let's get Cooking...

  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  3. Next, add cherry juice, milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add cherry brandy essence, pink and purple food dye and mix for another 20 seconds.
  5. Fill each cupcake with 4 cherries, then scoop batter into cupcake liners filling 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  6. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  7. To prepare the buttercream frosting add both food dyes and cherry brandy and mix until well combined.
  8. Fit the end of a piping bag with an open star tip and frost in a swirl. Drizzle with chocolate sauce. Frost another swirl on top using a Wilton #32 tip. Then top with a maraschino cherry.