Comprised from The Prepared Pantry Magazine “Country Home Kitchen.” To sign up for a free subscription to the magazine click here
I went to college in Rexburg, Idaho. Downtown there is a popular hamburger parlor called Sammy’s. It’s a great place to go on dates to spend time with friends because there is often live music, always good food, and the most unique shakes I have ever tasted.
Their style could be described as retro with a modern twist and their cupcake and pie shakes could be described as delicious. Sammy’s isn’t the only place that serves cupcake shakes, or “cupshakes” as they call them, but they are the best I’ve tried. My favorite thing to order there is a key lime pie shake with a side of sweet potato fries.
The funny thing is when we decided to try our own “cupshakes” here at The Prepared Pantry, our president, Dennis Weaver, came up with the idea. He laughed when I told him that Sammy’s has been serving them for years and said; “And I thought I was being original!”
Original or not, our “cupshakes” turned out scrumptious. We decided to use some of our most popular cupcakes that we serve in the store.
The trick is to not over-blend the cupcakes into the shake. That is just a recipe for ultra-soggy cake and a nasty texture. Sammy’s has some fancy equipment for their “cupshakes,” but we had to work with what we have in the kitchen. After a few tries, we found that the best way to do it was to make up the milkshake part first in a blender, stick the quartered cupcake in and then lightly blend it in. You could also simply use a spoon or fork to mash the cupcake into the shake.
We also found that freezing the cupcakes for about 10 to 15 minutes before blending them helps a lot. I think the best part about these cupcake shakes is the little surprise taste of frosting that rolls over the tongue with every bite. If the frosting is too warm, it won’t slice and be chunky in the shake, which is what you want.
We piled the frosting on high with our cupcakes, which worked really well. Not only does it add to the texture, but the taste and color are also delightful. So don’t be afraid to pile on the frosting!
Here’s how to make “cupshakes” in two easy steps.
1. Add 1/4 cup milk and 1 1/2 cups of ice cream to a blender. Blend to make a shake.
2. Cut a cupcake into fourths. Pulse the blender just long enough to cut the cupcake into chunks. Don’t over blend.
Dennis loved the chocolate cherry and the chocolate strawberry cupcakes in vanilla ice cream. We used our chocolate baby cakes for the cupcakes and inserted a cherry filling or strawberry filling. I preferred the vanilla cupcakes with lemon frosting and raspberry filling, blended into a vanilla shake.
Don’t be afraid to play with the flavors. We’ve outlined the “cupshakes” that we tried in our test kitchen, but the options for these delicious treats are endless.
Try using chocolate or strawberry ice cream instead of vanilla. You might try adding some sprinkles to the mix or chocolate chips.
Chocolate Cherry or Strawberry Cupshakes
Ingredients
cherry or strawberry frosting (recipes below)
1/4 cup milk
1 1/2 cups vanilla ice cream
Directions
1.Create the cupcakes according to the package.
2.Once the cupcakes are cooled, fill them with cherry or strawberry filling.
3.Top each cupcake with a swirl of cherry or strawberry frosting (recipes below). Don’t be afraid to put a lot of frosting on each one.
4.Place the finished cupcakes in the freezer for 10 to 15 minutes.
5.While the cupcakes are in the freezer, make the milkshake. Place the milk and the ice cream into the blender and blend until it becomes a smooth, liquid form.
6.Cut one cupcake into fourths and lightly blend the pieces into the milkshake.
Baker’s Note: If you like a chunkier shake, simply mash the cupcake into the shake with a spoon or fork.
For the Cherry Frosting
Ingredients
1 cup butter
2 1/2 powdered sugar
1 teaspoon <a href=”https://www.
<hr class=’system-pagebreak’ />preparedpantry.com/cherry-flavor.aspx”>cherry flavor
1/4 cup cherry filling
or 2-4 tablespoons heavy cream
1 drop pink food coloring
Directions
1.Using a mixer, cream the butter and sugar together.
2.Add the flavor, the coloring and the filling or heavy cream. Continue mixing until blended thoroughly.
For the Strawberry Frosting
Ingredients
1 cup butter
2 1/2 powdered sugar
1 teaspoon strawberry flavor
1/4 cup strawberry filling
or 2-4 Tablespoons heavy cream
1 drop pink food coloring
Directions
1.Using a mixer, cream the butter and sugar together.
2.Add the flavor, the coloring and the filling or heavy cream. Continue mixing until blended thoroughly.
Raspberry Lemon Cupshakes
Ingredients
lemon frosting (recipe below)
1/4 cup milk
1 1/2 cups vanilla ice cream
Directions
1.Create the cupcakes according to the package.
2.Once the cupcakes are cooled, fill them with raspberry filling.
3.Top each cupcake with a swirl of lemon frosting (recipe below). Don’t be afraid to put a lot of frosting on each one.
4.Place the finished cupcakes in the freezer for 10 to 15 minutes.
5.While the cupcakes are in the freezer, make the milkshake. Place the milk and the ice cream into the blender and blend until it becomes a smooth, liquid form.
6.Cut one cupcake into fourths and lightly blend the pieces into the milkshake.
Baker’s Note: If you like a more chunky shake, simply mash the cupcake into the shake with a spoon or fork.
For the Lemon Frosting
Ingredients
1 cup butter
2 1/2 powdered sugar
1 teaspoon lemon flavor
2-4 tablespoons heavy cream
1 drop yellow food coloring
Directions
1.Using a mixer, cream the butter and sugar together.
2.Add the flavor, the coloring and the heavy cream. Continue mixing until blended thoroughly.
Author Biography
Casey is a journalist who has experience working in the newspaper industry. She was trained in English and journalism at Brigham Young University-Idaho. She has works in marketing and loves writing about cooking and baking at The Prepared Pantry. Cooking has been a hobby of Casey’s since she was a little girl. She also enjoys cooking for her husband and trying new recipes.
She enjoys food photography and graphic design as she works as the editor of the “Country Home Kitchen” magazine at The Prepared Pantry.
Casey lives in Rigby, Idaho with her husband, David. Not to mention an energetic but adorable chocolate lab, Copper.
To learn more about The Prepared Pantry, visit our website at www.preparedpantry.com.
