serves
2
prep
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
difficulty
Easy
level
Ingredients
- 625 ml (21 oz/2½ cups) milk
- 150 g (5½ oz/1 cup) red velvet instant cake mix
- 4 scoops chocolate ice cream
Monster your shake
- raspberry syrup (see note)
- cream cheese frosting (see note)
- red sprinkles and red glitter sparkles, for decorating
- 2 scoops chocolate ice cream
- 2 Cherry Ripe bars, cut into pieces
- whipped cream
- 2 red velvet cupcakes (see note)
Instructions
To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined.
Line the inside of each glass with raspberry syrup. Using a spatula, smear the frosting around the outer rims, then decorate with the sprinkles and glitter. Gently pour in the shake and top with a scoop of ice cream.
Set a piece of Cherry Ripe across the top of each the glass followed by a cupcake.
Using a piping bag fitted with a star nozzle, pipe whipped cream into any gaps on top of the shake. Decorate with the remaining pieces of Cherry Ripe and with more sprinkles.
Note:
• To make a batch of raspberry syrup, combine 55 g sugar with 1½ tablespoons water in a medium- sized saucepan over low heat. Stir constantly for 2 minutes until the sugar has dissolved, brushing any sugar from the sides of the pan with a wet pastry brush. Add 250g fresh or frozen raspberries 150 g raspberry syrup and 1½ tablespoons glucose syrup, and stir for 1 minute or until well combined. Remove from the heat and set aside to cool to cool completely. Puree with a hand-held blender for 1 minute or until smooth. Transfer into a squeeze bottle or container. This syrup will keep in the fridge for up to 1 week.
• To make the cream cheese frosting, place 30 g (1 oz) softened butter, 60 g (2 oz) softened cream cheese, ½ teaspoon vanilla essence 1–2 tablespoons lemon juice and 1 teaspoon grated lemon zest, in a medium-sized bowl. Using an electric mixer, beat on high for 4 minutes or until pale and fluffy. Gradually add 125 g (4½ oz/1 cup) icing (confectioners’) sugar and beat for 4 minutes or until the sugar has dissolved and the mixture is smooth. Use immediately or transfer to an airtight container. This frosting will keep in the fridge for up to 1 week.
• For the red velvet cupcakes, preheat the oven to 180°C (350°F). Lightly grease a 12-hole muffin pan, or line with cupcake liners. Combine the 185 ml (6 oz/¾ cup) buttermilk, 1 egg and125 ml (4 oz/½ cup) vegetable oil in a jug and set aside. Sift 220 g (8 oz/1½ cups) plain (all-purpose) flour into a large mixing bowl and add 145 g (2⁄3 cup) caster (superfine) sugar. Make a well in the centre and pour in the milk mixture, stirring until just combined. Fold in ½ teaspoon sifted cocoa, 1 tablespoon red food colouring and ½ teaspoon vanilla. Spoon the batter into the muffin holes, filling each to about two-thirds full. Bake for 20 mins for regular-sized cupcakes, or until a skewer inserted into the centre comes out clean. Cool in the pan for 2 minutes before turning out onto a wire rack. Ice the cooled cupcakes with cream cheese frosting and decorate with a raspberry.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
