So many of you said how much you enjoyed all the cupcake recipes I shared in my last post that I'd like to share two more with you. Yep, like 31 weren't enough, here are a couple more variations for you to choose from: Graham Cupcakes with Key Lime Cream Cheese Frosting and Chocolate Cupcakes with Chambord Chocolate Frosting. Happy baking, folks!
And to go with those cupcakes, how about a nice, cold, creamy, decadent, extra-thick, chocolate milkshake? The kind you eat with a spoon. The kind like Higbee's used to sell years and years ago. The kind just like the addictive frosties they sell now at Wendy's. (In case you haven't caught on, we're talking about a copycat recipe here. But don't worry, it's all totally legit.)
Sure, you can go to Dairy Queen or Malley's or East Coast Custard or even Sweet Moses. But why go out of your way when you can easily whip up a batch at home that's just as good -- at a fraction of the price? Summer never tasted so good!
Ok, ok. Before I start getting too wordy and you start getting too antsy, here you go, everyone. In reverse order. Please enjoy!
|Photo credit: Kristen Doyle
WENDY'S COPYCAT FROSTY MILKSHAKE
Adapted from Food.com
4 oz. Cool Whip, thawed
3 1/2 oz. sweetened condensed milk
1/2 qt. chocolate milk
- Add Cool Whip and sweetened condensed milk to the freezer bowl of your ice cream maker. (I use a 1.5-quart Cuisinart model.) Stir together until smooth.
- Pour in chocolate milk until mixture reaches the fill line of your freezer bowl (you may or may not use all of it). Stir well again.
- Start your ice cream maker and freeze for about 30-45 minutes or until it reaches the desired consistency. Serve frozen with a spoon.
MORE CUPCAKE RECIPES
|Both cupcake photos & recipes courtesy of Ming Thompson