Start typing to see products you are looking for.
  • MENU

Shopping cart




Red Velvet Milkshake Cupcakes with Cream Cheese Frosting

Prep Time 25 minutes
Cooking Time 15 minutes
Baking Pan Easybake Muffin Pan 12 Cup
Makes 12


  • 2 ½ cups chocolate ice cream, softened
  • 80g unsalted butter, melted
  • ¼ cup icing sugar
  • 1 egg, lightly beaten
  • 2 teaspoons red food colouring
  • 1 cup self-raising flour, sifted
  • 12 raspberries
  • Strawberry topping, shaved dark chocolate and paper straws to decorate

Malt frosting
  • 250g cream cheese, chopped
  • 250g unsalted butter, softened
  • 2 ½ cups pure icing sugar
  • 2 teaspoons malt powder

Step 1

Preheat the oven to 180°C. Line a Muffin Pan 12 Cup with cupcake papers.

Step 2

Whisk the ice cream, butter, sugar, egg and food colouring in a bowl until well combined. Add flour and fold through to combine.

Step 3

Spoon batter into prepared muffin holes and bake for 16-18 minutes or until a skewer inserted in the centre comes out clean.

Step 4

Stand to cool in cake pan.

Step 5

To make the frosting, place all ingredients in the bowl of a stand mixer fitted with the paddle attachment and beat on high for 6-8 minutes. Chill for 20 minutes to firm up.

Step 6

Transfer mixture to a piping bag fitted with a star nozzle. Pipe onto cupcakes and finish with raspberries, topping and chocolate shavings.

Step 7

Insert a small paper straw and chill until ready to serve.


Join our mailing list and receive our free eBook, recipes, news & exclusive offers. Shipping currently available for orders within Australia only.

Your email address will be used in accordance with our Privacy Policy

Scroll To Top