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Cherry Malt Milkshake Cupcakes

Irresistible Cherry Malt Milkshake Cupcakes for Sweet Moments

Delicious Cherry Malt Milkshake Cupcakes combining nostalgic flavors with a fluffy texture, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour can use gluten-free flour
  • 1 cup caster sugar granulated sugar can work as substitute
  • 2 teaspoons baking powder no substitutes recommended
  • 1 teaspoon fine salt can be omitted for low-sodium versions
  • 1 cup unsalted butter can use margarine or dairy-free butter
  • 3 large eggs substitute with flaxseed meal for vegan
  • 1 cup whole milk almond milk or other non-dairy milk work
  • 1 cup cherry juice can use juice from canned cherries or pure cherry extract
  • 1/2 cup vegetable oil melted coconut oil or applesauce can be used
  • 1/2 cup Greek yogurt silken tofu can serve as vegan substitute
  • 2 teaspoons vanilla extract extra vanilla can work if in a pinch
  • 1 cup canned cherries fresh cherries are a great seasonal alternative
For Decoration
  • 1/2 cup chocolate sauce any chocolate syrup will do
  • 12 pieces maraschino cherries can omit or swap with chocolate-covered cherries
  • 1 teaspoon pink food gel any food color can achieve similar aesthetics
  • 1 teaspoon purple food gel optional addition for extra visual appeal
  • 1 teaspoon cherry brandy essence substitute with any cherry-flavored extract
  • 2 tablespoons malt powder can be omitted for simplicity

Equipment

  • Oven
  • Cupcake tin
  • Stand Mixer
  • piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 180°C (356°F) for conventional or 160°C (320°F) for fan-forced settings.
  2. Line a cupcake tin with colorful cupcake liners.
  3. In a stand mixer, combine all-purpose flour, baking powder, caster sugar, and fine salt. Mix on low speed for 1-2 minutes.
  4. Add softened unsalted butter to the dry mix and beat on medium speed until it resembles fine sand, about 3 minutes.
  5. In a separate bowl, whisk together milk, eggs, Greek yogurt, vegetable oil, cherry juice, and vanilla extract until smooth.
  6. Slowly incorporate the wet ingredients into the dry mixture, mixing on low speed until just combined.
  7. Gently fold in the cherry brandy essence and pink and purple food gels until the batter showcases a pleasing swirl.
  8. Spoon the batter into cupcake liners, filling each about two-thirds full. Place 4 cherries in each liner.
  9. Bake for 20-25 minutes, or until a toothpick comes out clean. Rotate the tin halfway through.
  10. Allow cupcakes to cool in the tin for about 10 minutes before transferring them to a wire rack.
  11. Prepare the frosting by mixing softened butter with food dyes and cherry brandy essence until combined.
  12. Once cupcakes are cool, use a piping bag to frost each cupcake and drizzle chocolate sauce on top.
  13. Finish with a maraschino cherry on each frosted cupcake.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Ensure butter is softened but not melted for the best texture. Allow cupcakes to cool completely before frosting.

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