October 29, 2013

Cupcake Milkshake with Chocolate Whipped Cream and Shayshay's Cupcakes Giveaway!

 Woohoo! Boy, do I love cupcakes and I am excited to announce that we have teamed up with ShayShay's Cupcakes here in Leesville to have a Cupcake Giveaway! Scroll down to the entry form below and complete the 3 required steps and you will be entered to WIN a DOZEN CUPCAKES of your CHOICE!
 To kick off our cupcake giveaway I thought I would share my recipe for a fun twist on a milkshake: a Cupcake Milkshake! I used my red velvet mini cupcakes leftover from my post yesterday on Red Velvet Cake in a Jar. I top my milkshake with pillowy Chocolate Whipped Cream and it is to die for!  Enjoy! 


Makes 2 16oz milkshakes
  •  6 large scoops vanilla ice cream
  • 1/2 cup milk (whole milk will make it the creamiest and richest)
  • 5-6 mini unfrosted cupcakes (or 2 regular size), your choice of flavor
  •   For my Red Velvet Cake recipe click here
For the Chocolate Whipped Cream:
  • 1 cup (half a pint) of heavy cream
  • 2 tbsp powdered sugar (or you can sub brown sugar)
  • 1 tbsp cocoa powder


  1. For the whipped cream: Place your mixing bowl and beater in the freezer until you are ready to make your whipped cream. 
  2. Pour all 3 ingredients into the cold mixing bowl and mix on high until stiff peaks form. 
  3. Refridgerate until ready to use.
  4. For the Milkshake: in a blender combine ice cream, milk, and cupcakes (you may have to do this in batches depending on the size and strength of your blender). 
  5. Mix and pulse until creamy. I do not completely liquify as I like creaminess and some texture of the cupcake to still be present. 
  6. Pour into cold glasses and top with Chocolate Whipped Cream.
  7. For a fun touch, if you have any mini cupcakes left you can frost them and push a straw through them and add one on each glass!
I am on a cupcake kick this last week. These gorgeous cupcakes from ShayShay's Cupcakes were what I used for Ava's Cake Smash Birthday Pics! Rich chocolate cake with creamy white chocolate frosting! The ladies at ShayShay's sure do know how to bake up a ton of flavor in a small little cake! Be sure to enter the contest below and visit them on Facebook >>> here <<<
 My mini red velvet cupcakes are too cute! 
I added cinnamon-sugar frosting to half as a garnish for the Milkshake!
Find the Red Velvet Cake recipe here
 For the Chocolate Whipped Cream: simply add heavy cream,
 powdered sugar, and cocoa powder to a cold mixing bowl and mix on high until stiff peaks form.
 A few simple ingredients mixed together make a seriously delicious shake!
 Throw into a blender, mix until you get the consistency you want (I like it a little chunky!), and pour into a cold glass.
 Top with mounds of Chocolate Whipped Cream and garnish with a frosted mini cupcake (simply push through your straw).

Are you ready to enter to win a dozen free custom 
cupcakes from ShayShay's Cupcakes
Enter here!

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Red Velvet Cake in a Jar! Perfect for Care Packages!

 My husband Ashton is gone on his first deployment and I am always trying to think of fun and creative things to send in his care packages. After searching on Pinterest for care package ideas I came across numerous cake in jar recipes. I loved the clever idea of baking a cake in a jar and then sealing it so it stays moist and fresh for a month plus. So I decided for this month's care package for Ashton I would make his favorite cake, Red Velvet, and bake and send it in a jar!
Don't be intimidated. This recipe is super simple. However, you can also use any box mix and bake in a jar too! Or think "out of the box" and bake brownies, pie, or bread in a jar!

View my how to video here! 


  • 2 1/2 cups cake flour
  • 1/2 tsp salt
  • 4 tbsp unsweetened cocoa powder
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup buttermilk
  • 1-2 tbsp red food coloring
  • 1 tsp white vinegar
  • 1 tsp baking soda


  1. Preheat the oven to 400 degrees. 
  2. Wash and dry mason jars, set lids aside. Pint size jars work great. Spray with non stick spray.
  3.  For the cake: Sift together flour, unsweetened cocoa powder, and salt; whisk to combine. Set aside.
  4. In a large mixing bowl beat butter and sugar until creamed and combined.
  5. Add eggs and vanilla and mix well.
  6. In a small bowl or measuring cup mix buttermilk and red food coloring.
  7. With the mixer running on low alternately add 1/4 of the flour and 1/3 of the buttermilk mix until fully combined (start with flour).
  8. Finally mix baking soda and white vinegar in a small bowl or cup.
  9. Pour into batter and mix well (if making batter ahead of time wait to do this step until right before you bake).
  10. Pour batter into jars, filling halfway. I use a measuring cup for less mess. 
  11. Place jars on a baking sheet, 6 to 8 per baking sheet.
  12. Bake for 20-30 minutes, depending on what size jars you use. Stick a toothpick or butter knife in the center and if they come out clean the cake is done! 
  13. Meanwhile, while cakes are baking, place lids (not rings) in a small saucepan filled with water.  bring to a boil and then turn off heat and let sit in hot water while cakes bake. 
  14. As soon as cakes come out of the oven remove lids one out of a time with tongs and dry off with a hand towel.
  15. Place lids on top of hot jars (wear oven mitts!) and screw the rings on each jar tightly. 
  16. Set aside to cool. The lids will pop when they seal from the heat, approx 30 min. 
  17. You can decorate with ribbon and a gift tag and don't forget to send a jar of frosting!

My grocery store was out of large bottles of red food coloring so I bought the assorted pack with a smaller bottle. One of these small bottles is only 1 tbsp so if you want a bright red cake you will need 2 bottles.

Combine softened butter and sugar in a large mixing bowl and mix on medium until creamed.

Add eggs and vanilla.
In a separate bowl mix flour, cocoa powder, and salt.
Sift together and combine back in a bowl.
In a small cup mix buttermilk and red food coloring
 (1-2 tbsp depending on how bright of red you want).
Finally, in a small bowl mix white vinegar and baking soda. It will fizz up. 
Add it immediately to the batter. 


Don't skip the vinegar and baking soda mix. This makes the batter fluffy and moist! Also don't add it to the batter until you are ready to bake. So if you prepare the batter in advance, add this mixture later right before you are about to bake the cake! 

Mix the batter together and now you are ready to bake!
I pour my batter into a measuring cup so it is easier to pour into the jars.

Spray jars with non stick spray 
Fill each jar halfway with batter.
Place jars on a baking sheet, about 6 on each sheet. 
Bake at 400 degrees for 20-30 min (I baked mine for closer to 30 min).
While the cakes bake, place lids (tops only) in a small saucepan
 filled with water and bring to a boil. After the water boils, turn off heat, and let the lids sit in the hot water the entire time the cakes bake.
I used the leftover batter to make mini cupcakes!
Cakes in jars fresh out of the oven! Don't worry about them baking higher than the rim of the jars. When you seal the lids on, the cakes will go down.
As soon as the jars come out of the oven, remove the hot lids out of the hot water with tongs and dry off with a towel. Place on top of jar and screw on ring tightly.
Let jars cool, and in about 30 minutes, they will seal and the lids will pop. 
Your cakes will stay fresh and moist!
Ava helped me wrap up the jars in bubble wrap and
 pack the care package up for her Daddy.
I decorated the jars with ribbon, patriotic gift tags and included a jar of cream cheese frosting
You can also bake this into any size cake. This year I made it into a Bundt Cake drizzled with cheesecake and chocolate sauces. 
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