Cookies & Cream Cupcakes On Shakes
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Recipe type: Cupcakes & Milkshakes
Prep time: 
Cook time: 
Total time: 
Serves: 12 cupcakes + 2-3 milkshakes
 
Ingredients
  • Cupcakes
  • 2 Tbsp butter, melted
  • 1 cup gluten free all purpose flour, I use Bob’s Red Mill
  • 2 tsp baking powder
  • 1 cup coconut sugar
  • 2 Tbsp cocoa powder
  • ½ cup Pure Harvest Unsweetened Almond Milk
  • 2 eggs
  • 1 tsp vanilla bean extract
  • Cookies & Cream Frosting
  • 1 packet chocolate cream biscuits of choice, Oreo’s or a gluten free version if preferred, I used these, plus extra for topping*
  • 60g butter, softened
  • 4-5 cups icing sugar
  • 2-3 Tbsp almond milk or any thin dairy free milk of choice
  • Milkshakes - serves 2, double or triple recipe for more serves.
  • 2 cups almond milk or non-dairy milk of choice
  • 2-4 scoops dairy free vanilla ice-cream, I use Zebra Dream Coconut Ice-Cream
  • 2-4 cookies & cream biscuits of choice, Oreo’s or a gluten free version if preferred, I used these
Method
  1. Cupcakes
  2. Preheat oven to 180ºC (356ºC). Line a 12-hole muffin/cupcake pan with cupcake patties. Set aside.
  3. Melt butter and set aside.
  4. Combine all cake ingredients into a large mixing bowl, including melted coconut oil at the end.
  5. Using a hand mixer, beat the mixture for 1 minute. Scraping down the sides occasionally.
  6. Spoon batter evenly amongst liners, filling each one ⅔ of the way up.
  7. Bake for 15-20 minutes or until a skewer inserted into the middle comes out clean.
  8. Cool in pan for 5 minutes.
  9. Remove and cool completely on a wire rack.
  10. Cookies & Cream Frosting
  11. Crush biscuits in a high-speed food processor until they turn to crumb. Set aside.
  12. In the bowl of a stand mixer, add butter. Whisk for 30 seconds or until just soft.
  13. Gradually add icing sugar, 1 cup at a time.
  14. Between additions of icing sugar, add almond milk, 1 tablespoon at a time, beating until light and fluffy. Keep adding milk if frosting is too dry.
  15. Add crushed biscuits and beat until well blended.
  16. Prepare a piping bag with a large closed star nozzle.
  17. Fill piping bag with frosting and pipe rounds on each cupcake.
  18. Top each cupcake with an extra biscuit if desired.
  19. Milkshakes - serves 2, double or triple recipe for more serves.
  20. Add milkshake ingredients into a high-speed blender. Blend on high until smooth and frothy.
  21. Pour milkshake into glasses. Top with cupcakes.
  22. Serve and enjoy!
Notes
Store leftover cupcakes in an airtight container, in a dark pantry or refrigerator, for 4-5 days.
Double or triple the milkshake recipe for more servings for each cupcake.
*You may find gluten free “Oreos” from your local health food store.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/desserts/cookies-cream-cupcakes-shakes/