Cupcakes = yum. Drumsticks – yum. Drumstick Squashies = yum. I love drumsticks they are so good, and they have this chewiness that makes your teeth stick together. New to the drumstick family is squashies
I’m not sure how to describe them if you haven’t had them before. They are like marshmallows that taste like drumsticks but require slightly less chewing and they don’t stick to your teeth.
These come in the normal drumstick flavour of milk and raspberry and you can also get them in the sour flavour of drumsticks which is cherry and apple flavour.
These can be brought at most supermarkets; I got both bags of mine from Aldi. I originally brought my bags for cupcakes for my boyfriends’ birthday back in January but due to being very busy and not having time to make them, he never got his cupcakes.
These cupcakes are just plain vanilla flavour topped off with a drumstick squashie. Sometimes simple cupcakes are always a good way to go but topped with something a little extra.
I used both the normal and sour drumstick squashies as I wanted a mixture of both flavours. I did six cupcakes with the milk and raspberry squashies and the other six with the cherry and apple sour squashies.
I am always one for simplicity when it comes to my cupcakes because I think something so prefect does not need to be over the top.
A simple rose was piped on to each of my cupcakes and ended each rose with a sweet. These cupcakes went down a treat at work and didn’t last long.
Squashies Cupcakes
Ingredients
Cupcakes
- 125 g butter
- 125 g caster sugar
- 125 g self-raising flour
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp whole milk
Buttercream
- 150 g butter
- 300 g icing sugar
- 1 tsp vanilla extract
- 2 tbsp whole milk
- Bag of Squashies
Instructions
Cupcakes
- Preheat the oven on 180 degrees and fill a cupcake tray with paper cases
- Add the butter and caster sugar into a mixer and mix until incorporated. Add each egg one at a time until they are both incorporated
- Add the flour and bicarbonate of soda and icing sugar into the wet ingredients then mix until incorporated. Then add a few drops of red colouring to get a deep red colour then mix until fully incorporated.
- Using an ice cream scoop, scoop the mixture into each of the cases then bake in the oven for 20 minutes or until golden brown.
Buttercream
- Mix the butter until it's light and fluffy then add both icing sugars a little at a time until it's all incorporated.
- Then add to a piping bag with a star nozzle on and pipe the icing on top of the cupcakes. Once finished add the little candy cane sprinkles.
