When I was little, I called strawberry Nestle Quik milk “bunny milk.” I wonder why…
That particular canister is from the 1970s, but I remember the ones from the 80s and 90s looking fairly similar. Do you remember the pop off metal lid?
While perusing through the grocery store, I picked up a canister of strawberry Nestle Quick thinking– I bet this would be a GREAT flavor for cupcake icing! And I can call them BUNNY CUPCAKES!
Since the star of this here show was going to be the icing, I was once again a-OK with using a cake mix for the base. We bought this chocolate cake mix from Trader Joe’s a while back, hearing it was DIVINE.
Um. It’s possibly the best chocolate cake I’ve ever had.
Seriously, they’re dark and moist and not at all bitter. Glossy and shiny. Even nekkid, they were good enough to eat!
Once they cooled, I set to mixing up my Bunny Icing. This makes enough icing to generously cover 12 standard cupcakes.
- 1 stick room temperature butter
- 2 2/3 c powdered sugar
- 1/3 c strawberry milk powder
- 1/2 T vanilla
- Milk or light corn syrup on hand
- Food coloring to aesthetic pleasure
- Start by whipping your butter to smooth and fluffy.
- Add your powdered sugar
- Test for consistency– mine was a bit loose at this point, which is a good thing.
- Add your milk powder, then a bit of vanilla. The vanilla will boost the strawberry milkshake flavor.
- If your icing is too thick, add the milk or light corn syrup until it’s the proper consistency.
- I added a big blob of gel food coloring, because I needed that eye-searing shade of unnatural pink.