Salted Caramel Chocolate Cupcake Shakes
Yield: Two mini (but rich) milk shakes
  • 1⁄4 cup (60 ml) very cold whole milk, plus more as needed
  • 3 cups (1 1⁄2 pints/710 ml) salty caramel ice cream (see Baked Note)
  • 2 frosted chocolate cupcakes (we suggest Red Wine Chocolate Cupcakes, page 117)
  • Whipped cream (see page 122)
  • Sprinkles (optional)
  1. Freeze two (4-ounce/120-ml) old-fashioned glasses for at least 30 minutes.
  2. Pour the milk into the blender. Add the ice cream and cupcakes and blend until thick and creamy, about 10 seconds. A good milk shake should be eaten with a spoon, so if it seems too thin, add a little more ice cream and blend again. Likewise, if the milk shake seems too thick, add a few more tablespoons of cold milk and blend again.
  3. Divide the shake between the two chilled glasses, top each with whipped cream, and sprinkles if you like, and serve immediately.
Recipe by Baked Sunday Mornings at