The baking cups mimic the frosted glass of the ice cream shops, the pink cake looks like a strawberry milkshake, the ganache of course is the chocolate syrup, and the buttercream is in place of the whipped cream and of course the gumballs are the cherry on top! Cute, yes?!
I don't have those silicone cups, though naturally I now feel that I need them, so I used mini paper cups with hearts on them, and I used regular stripey straws instead of paper straws.
You can use whatever kind of pink cake you like best. I made a strawberry cake but it wasn't pink enough so I added a generous...
...gob of pink food colouring! Now it's pink enough to be seen through the paper liner.
Be sure not to fill the cups too much because you need room for the ganache to show through.
So much pink, I love it! Bake these tiny treasure according to the recipe you used and of course they wont take as long as full sized cupcakes!
Even though I filled my cups not even halfway, they still rose too high. :(
So I cut their tops off!
Then of course I made some extremely fluffy buttercream. Beat the butter and the vanilla, add the icing and then very slowly, one tablespoon at a time, add the milk.
After you've cut the overgrown tops off (if you needed to), pool the ganache over the top (heat the butter and the cream in a small pot until just before it boils - then pour over the chocolate, let it sit for about 20 seconds and then mix)
Next, top with your buttercream. A swirly, whirly pile makes this little treat remind me so much of a milkshake!
And finally...decorate it! Sprinkles are customary and the gumball is in place of a cherry - you could always use a small cherry instead! Also? Try your best to resist the urge to suck up all of the ganache with the straw.