Vickys Strawberry Milkshake Cupcakes, GF DF EF SF NF

Vickys Strawberry Milkshake Cupcakes, GF DF EF SF NF

A cheeky recipe using Nesquik powdered milkshake flavouring – it’s free-from!!


12 servings

  1. 225 g gluten-free / plain flour

  2. 1/4 tsp xanthan gum if using gf flour

  3. 150 g caster sugar

  4. 1 tbsp baking powder

  5. 1/4 tsp baking soda / bicarb

  6. 175 ml full fat coconut milk

  7. 3 tbsp strawberry milkshake granules (Nesquik is df and sf)

  8. 60 g gold foil Stork margarine / butter, melted

  9. 60 ml coconut cream

  10. 1/2 tsp strawberry essence

  11. 175 g icing sugar / powdered sugar

  12. 75 g gold foil Stork margarine

  13. 1 tbsp strawberry milkshake powder mixed with 1tbsp coconut milk

  14. pink food dye or beetroot powder to colour if desired


  1. Preheat the oven to gas 6 / 200C / 400F and line a 12 hole cupcake tin with paper cases

  2. Mix the flour, xanthan gum if using, sugar, baking powder and bicarb together in a bowl

  3. Make a well in the middle and pour in the coconut milk, cream, melted margarine, milkshake powder / liquid & strawberry essence and beat in

  4. Add colouring if desired at this point. I used 2 tsp beetroot powder to reach this colour. Remember using unbleached flour will make your colours duller so you’ll need to add extra if using that

  5. Divide the batter between the cupcake cases

  6. Bake for 20 minutes until well risen and set. Let cool on a wire rack

  7. Cream the icing sugar with the margarine then mix in the milkshake flavouring. You can add dye here again if you like. Put in a piping bag and pipe swirls onto each cooled cupcake

  8. Cut 3 drinking straws into 4 equal lengths and use as decoration

Ad Blocker Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.