Mini Cupcake Milkshakes

Name: Mini Cupcake Milkshakes
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: American
Ingredients: 1 teaspoons baking soda; 59 milliliters sweetened cocoa powder; 1 large egg, at room temperature; 118 milliliters all-purpose flour; 237 milliliters heavy whipping cream; 0 teaspoons kosher salt; 118 milliliters mascarpone cheese, at room temperature; 3 Tbsps powdered sugar; 2 teaspoons safflower oil; 6 servings Sprinkles, for decorating; 118 milliliters sugar; 59 milliliters unsweetened cocoa powder; 0 teaspoons pure vanilla extract; 1 teaspoon pure vanilla extract; 946 milliliters vanilla ice cream, softened; 2 Tbsps water; 79 milliliters whole milk, at room temperature; 355 milliliters whole milk

Mini Cupcake Milkshakes might be just the beverage you are searching for. One serving contains 794 calories, 13g of protein, and 47g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have vanillan ice cream, vanillan extract, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Special equipment: Special equipment: mini-muffin pan, 6 drinking straws

Equipment you will use

Drinking Straws

Muffin Tray

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a mini-muffin pan with cupcake liners. In a large bowl, sift together the cocoa powder, flour, sugar, baking soda and salt.

Ingredients you will need

Cocoa Powder

Baking Soda

Cupcakes

All Purpose Flour

Sugar

Salt

Equipment you will use

Muffin Liners

Muffin Tray

Bowl

Oven

Add the egg, milk, water, oil and vanilla and mix with a wooden spoon or spatula until the batter is smooth. Divide the batter equally into the mini-muffin cups, filling each cup about 2/3 full.

Ingredients you will need

Vanilla

Water

Milk

Egg

Cooking Oil

Equipment you will use

Wooden Spoon

Muffin Liners

Spatula

Bake until a toothpick inserted into the center of a cupcake comes out clean, with no crumbs attached, about 18 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Transfer the cupcakes to a wire rack and cool completely.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack

For the whipped cream: In the bowl of an electric mixer, combine the heavy cream, mascarpone, powdered sugar and vanilla. Whip until the cream has soft peaks, about 2 minutes.

Ingredients you will need

Powdered Sugar

Whipped Cream

Cream

Mascarpone

Vanilla

Equipment you will use

Hand Mixer

Bowl

Transfer 1/4 cup of the whipped cream into a piping bag and frost 6 of the cupcakes. Decorate the cupcakes with some of the sprinkles.

Ingredients you will need

Whipped Cream

Sprinkles

Cupcakes

Place the frosted cupcakes in the freezer and chill the rest of the whipped cream in the refrigerator while you make the shakes.

Ingredients you will need

Whipped Cream

Cupcakes

For the shakes: In a blender, combine the ice cream, milk and cocoa powder and blend until smooth.

Ingredients you will need

Cocoa Powder

Ice Cream

Milk

Equipment you will use

Blender

Add the unfrosted cupcakes and pulse a few times to incorporate, then puree until the cupcakes are mixed well throughout.

Ingredients you will need

Cupcakes

Pour the milkshakes into 6 glasses and top each with a dollop of whipped cream and a few more sprinkles. Push a straw through each frosted mini cupcake and insert the straws into the shakes.

Ingredients you will need

Whipped Cream

Milkshake