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Neapolitan milkshake cupcakes
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Indulge in Neapolitan cupcake perfection: chocolate cupcake filled with vanilla malt cream, crowned with strawberry frosting. Taste the love!
Ingredients:
  • 375.00 ml plain flour
  • 2.00 gm baking powder
  • 2.50 gm bicarbonate of soda
  • 215.00 gm caster sugar
  • 65.00 gm Dutch-processed cocoa
  • 75.90 gm vegetable oil
  • 193.13 gm milk
  • 82.50 gm hot water
  • Wafers, cut into small triangles, to serve
  • Sprinkles, to serve
  • 126.25 gm thickened cream
  • 3.00 gm icing sugar mixture
  • 20.00 gm malted milk powder
  • 125g butter, softened
  • 150.00 gm icing sugar mixture
  • 125.00 ml strawberry Nesquik
  • 20.60 gm milk
Instructions:
  • Preheat your oven to 180C/160C fan-forced and line 16 muffin pan holes with paper cases.
  • With an electric mixer, blend flour, baking powder, bicarbonate of soda, sugar, cocoa, oil, eggs, and milk on low speed until just combined, about 1 minute. Increase speed to high and beat for 2 minutes until well mixed. Slowly incorporate hot water.
  • Evenly distribute mixture into prepared molds. Bake for 12 to 15 minutes or until cakes spring back when touched. Let sit in pans for 1 minute, then move to a wire rack to cool completely.
  • Create Vanilla Malt Cream: Whip cream, icing sugar, and milk powder with an electric mixer until soft peaks form. Chill until ready to use.
  • For the strawberry frosting, use an electric mixer to beat butter until light and fluffy, which should take about 5 minutes. Slowly incorporate icing sugar, 1 tablespoon at a time, ensuring each addition is fully dissolved before adding the next. Mix in Nesquik, followed by milk until well combined.
  • Cut out a 1cm circle from the center of each cupcake and remove. Fill a piping bag with a 1cm plain nozzle with cream mixture and pipe into cupcakes. Fill another piping bag with a 1cm-fluted nozzle with frosting and pipe on top of cupcakes. Garnish with wafers and sprinkles. Serve.

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