I wanted to challenge myself today instead of making my usual cupcake recipe. I’ve already posted the mini mocha cupcakes- you can find the link to those here (IL). I knew that if I was posting another cupcake recipe that they’d have to have a twist to them, and so I decided to try out egg white glossy icing! And so, the milkshake cupcakes were born!
I wanted these cupcakes to be light, sweet, full of flavour, and really taste like the name suggests. I personally don’t eat strawberries or strawberry flavoured foods due to an allergy, but found a flavouring that doesn’t make me flare up in hives which is always handy! So, I based my creation around this, as well as the idea of fairgrounds and trying to hold onto summer for as long as possible. I’ve never attempted egg white icing before as I am a firm supporter of standard buttercream frosting, but found this little challenge quite fun! Egg white icing, or “Royal Icing” as it’s sometimes called, is a lot glossier and lighter than buttercream which is perfect for this recipe as you don’t want to be overwhelmed by the texture given that the cakes are quite big themselves. I used a ‘no cook’ recipe as I can’t be dealing with heating and boiling points and the constant stirring, so I scoured the net and found this.
- 110g self-raising flour
- 110g unsalted butter
- 110g caster sugar
- 2 eggs
- 2tbsp strawberry flavouring (I used the ASDA own brand)
“7 Minute Frosting”
- 3/4 cup icing sugar
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- 3 unbeaten egg whites
- 1/4 cup boiling water
- (Sprinkles and food colouring optional)
- Line a regular sized cupcake tray with cases and pre-heat the oven to 180 degrees Celsius.
- Cream together the butter and sugar until they reach a pale colour and fluffy consistency.
- Add the eggs one at a time, beating for around a minute between each egg to make sure that they’re fully incorporated into the mixture.
- Sift in the flour in small batches, making sure you scrape the excess from the sides of the mixer and back into the bowl.
- Finally, add the strawberry flavouring and then spoon the mixture into the cupcake cases.
- Bake in the centre of the oven for 15 minutes, until the sponges are golden and spring back to the touch. Transfer to a wire rack to cool completely before adding the icing.
- While the cupcakes are cooling, prepare the icing.
- Combine the sugar, egg whites, cream of tartar and any flavouring in a mixer.
- Pour in the boiling water and beat on the highest setting until the mixture forms stiff peaks like a meringue- this will take around 7 minutes, hence the name ‘7 minute frosting’
- Decorate as you like- I added cute sprinkles to complete the look!
I had a lot of fun creating this recipe and trying out a new style of icing, although I always find meringue slightly too sweet and sticky for my liking! I think they look really cute especially in coloured cases, and will make a welcome addition to any party spread!
Lots of Love,