Toasted Marshmallow Vanilla Cake Milkshakes
Delicious vanilla milkshakes with cake crumbs and toasted marshmallows, garnished with fun flavor coinciding toppings such as homemade chocolate sauce, toasted marshmallows, and mini vanilla cupcakes.
Equipment
- High speed blender
- mini cupcake pan
- mini cupcake liners
- rubber spatula
- whisk
- pot
- milkshake glasses or any cup to put the milkshakes in
- straws
Ingredients
Mini Cupcakes
- 1 box Duncan Hines Signature French Vanilla cake mix
- 3 large eggs
- 1 C milk ((may also use water))
- ⅓ C vegetable oil ((may also use canola oil))
Milkshakes
- 9-12 scoops vanilla or marshmallow ice cream
- 1 bag Smashmallow toasted vanilla marshmallows
- ¾ C milk
- ¾ C cake crumbs ((about 9 mini cupcakes smashed))
Thick Hot Fudge
- 14 oz sweetened condensed milk
- 1 ½ C semi-sweet chocolate chips
- ½ T cocoa powder
- ½ t vanilla extract
- pinch of salt
*Vanilla Buttercream
- 1 ½ C unsalted butter ((3 sticks))
- 5-6 C powdered sugar
- 2 T heavy whipping cream
- 2 t vanilla extract
- pinch of salt
Garnishes
- sprinkles
- cake crumbs
- marshmallows
- whipped cream
Instructions
Mini Cupcakes
- Prepare mini cupcakes per the box instructions. Once baked, allow them to cool fully. Crush 9 mini cupcakes into crumbs in a separate bowl to add into the milkshake mixture. While baking, make your buttercream.
Vanilla Buttercream
- In a stand mixer, beat room temperature unsalted butter on medium high for 3 minutes until light and fluffy. Add in 1 cup of powdered sugar at a time beating to combine between each cup. Add in 1 T of heavy whipping cream at a time to get the buttercream smooth and combined well.Mix in vanilla and a pinch of salt.
- Place frosting in a piping bag with a decorative piping tip, then pipe swirls of buttercream on top of your mini cupcakes. Place mini cupcakes in the refrigerator to cool for a few minutes so that the frosting stiffens up. This makes it easier to push your cupcake on a stick to adorn your milkshakes!
Thick Hot Fudge Sauce
- Place sweetened condensed milk, chocolate chips, cocoa powder, vanilla, and salt in a medium sized nonstick pot on medium heat.Continue to stir until chocolate chips melt and mixture is blended. Do not boil. Once thoroughly mixed, remove from heat. The hot fudge sauce will stay hot for awhile (be careful), but it thickens a lot as it cools. You can always reheat it if you need it to loosen up to decorate your milkshake glasses.
Milkshake Assembly
- Prepare milkshake glasses by swirling hot fudge sauce inside the glass and dipping the rim into the hot fudge sauce, then rolling in sprinkles. Set aside. Prepare sticks/skewers with a marshmallow and mini cupcake for each milkshake.
- Melt 12 Smashmallow Toasted Vanilla Marshmallows in the microwave for 20-30 seconds. Stir until fluid and combined.
- In a blender, blend 9 large scoops of ice cream, melted marshmallows, cake crumbs, and milk together until smooth. Add more milk if you desire a thinner consistency, add more ice cream or use a little less milk for a thicker milkshake.
- Pour milkshake mixture into each glass, top with whipped cream, a stick with a mini cupcake and marshmallow, sprinkles, cake crumbs, and additional Smashmallow Toasted Vanilla Marshmallows.
Video
Notes
*The vanilla buttercream recipe noted above is for a full batch of buttercream. If you do not wish to have extra buttercream frosting on hand for later use, then only make a half batch. This means halving the ingredients listed above for the vanilla buttercream, and following the same steps to make it. Store remaining buttercream in the refrigerator for up to one week or store in an airtight container/bag in the freezer for up to three months.
Tried this recipe?Let us know how it was!
