Strawberry Milkshake Cupcakes

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Fruits, love them. Vegetables, can't get enough. But in the end a cupcakes will always have a special place in my heart. And these here cupcakes, are unreal!

The recipe comes from Portland blogger Michelle of Hummingbird High. She writes a fantastic blog, with great photos and amazing recipes. She is currently a finalist for the Best Desserts & Baking Blog in Saveur Magazine's Food Blog Awards!

I over-mixed the frosting, happens when I am baking and chasing Hudson at the same time. Thought about starting the frosting over, but I ran out of butter (Yikes!), so we just went for it. Then I didn't have enough cupcake paper cases so I made Strawberry Milkshake Doughnuts with the extra batter. I was determined to make these cupcakes. So glad that I did!

Strawberry Milkshake Cupcakes

From: Hummingbird High

Strawberry Milkshake Cupcakes
5 tablespoons unsalted butter, room temperature
1 3/4 cup all-purpose flour
1 1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup whole milk, room temperature
2 large eggs, room temperature
1/4 cup strawberry milk powder

Strawberry Milkshake Buttercream Frosting
3 3/4 cup confectioners sugar, sifted
11 tablespoons unsalted butter, room temperature
4 tablespoons whole milk
1/3 cup strawberry milk powder

For the cupcakes:
Preheat oven to 325 degrees and fill muffin tin with paper cases.

Mix butter, flour, sugar, baking powder and salt in electric mixer using paddle attachment until you receive crumb like texture.

In a separate bowl, whisk together milk, eggs, and strawberry milk powder.

Turn your mixer onto low, and slowly pour 1/2 of liquid mixture into dry mixture until combined. Turn mixer off and scrape down the sides of the bowl with a spatula. Turn the mixer back on and slowly add remaining liquid mixture until just combined. Mix by hand with spatula a few more times.

Scoop 2 tablespoons of batter into paper cases and bake for 20-25 minutes.

For the frosting:
*Note, I over-mixed my frosting. It is suppose to be light and fluffy like Hummingbird High. However, it was still tasty!

Beat together butter and sugar on low speed in electric mixer using paddle attachment until combined and there are no clumps.

In a small bowl, whisk together milk and strawberry milk powder.

Slowly combine liquid mixture into dry mixture on low speed until combined. Turn up the mixer and beat for 5 minutes. *Mine exceeding 5 minutes (that sometimes happens with almost 1 year olds in my kitchen).

After cupcakes have completely cooled, use 1 tablespoon of frosting per cupcake.

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