The Cupshake. Cupcake + milkshake.
Two delicious desserts swirled into one summer treat.
It’s a new thing I first came across on Pinterest, which led me here and here and all around the web in search of a recipe. I didn’t ever find the formula I was looking for, but the concept seems easy enough: you mix a cupcake with some ice cream, whirl everything around in a blender, and slurp it with a straw! (Target has cute striped ones if you’re looking for some!)
I’m all for this trend! I’m only disappointed that I didn’t come up with such a fabulous invention myself.
All you need for this recipe is a plain old cupcake (or one bursting with flavor, something I fully intend on exploring in the near future!), a giant scoop of ice cream, and a splash of milk. My vanilla bean cupcakes taste great mixed with vanilla bean ice cream!
You can make things more interesting by throwing a whole cupcake in the blender, frosting and all. I did just that. What a great way to use up leftover cupcakes (as if anyone has any…) or cakes that are a little on the dry side!
If you want to balance out the whole cupcake-in-your-drink thing, you can use frozen yogurt as a healthier alternative to ice cream. Both versions get my seal of approval, especially when used with heavily-flavored cupcakes like my favorite vanilla bean ones!
No matter what flavors and varieties you choose, cupshakes make a fun summer snack. I served mine in bottles I saved from Target’s store-brand Frappuccino knockoffs with the aforementioned stripey straws, and they looked pretty cute without much effort. You could whip these up in even less time if you used store-bought cupcakes.
Try some out for yourself! Let’s make cupshakes an even bigger thing than they already are.
- 1 vanilla cupcake
- 1 1/2 cups vanilla ice cream
- 1 Tbsp. skim milk
- In a blender, combine cupcake, ice cream and milk. Blend well until completely smooth. Pour into a glass and sip with a straw.