I’m not really sure how this idea popped into my head. Perhaps it was because I had pink on the brain from helping to organise my gran and stepgrandad’s 10th wedding anniversary celebrations, which featured the colour as a theme (including a pink rosewater cake as a centrepiece, made by yours truly).
I’ve baked with strawberry milkshake powder before and I love the delicate rosy shade it delivers. And, despite being a vaguely gothic looking 28-year-old, I always think of pink as a fun colour that carries the promise of something devilishly sweet and exciting when it’s used in an edible context.
Why limit yourself to dark and white chocolate brownies and blondies, I thought, when there’s room in the great Bakeosphere for other flavours? I’m happy to say this whimsical idea paid off, despite my initial worries that the finished product would be too synthetic, too soggy, or just downright vile. The strawberry flavour is quite subtle and really complements the white chocolate batter, adding a novel twist on the much-loved blondie.
So, don’t be shy – grab the Nesquik and have some fun with these cheery pinkies! And, if you like these, why not check out my strawberry milkshake biscuits?
INGREDIENTS – makes approx. 18 squares
- 200g/7 oz granulated or caster sugar
- 2 eggs
- 85g/3 oz self-raising flour
- 120ml/4 fl oz cooking oil
- 100g/4 oz white cooking chocolate
- 5 tbsp strawberry milkshake powder (I used Hello Kitty brand but any will do!)
- 2 tsp strawberry extract
- Quarter tsp red gel food colouring
- 18 sugar butterflies, to decorate (optional)
- Pre-heat the oven to 180 degrees C (or 160 fan) and line a rectangular baking tin with parchment paper.
- Briefly whisk the sugar, eggs, oil and strawberry extract together in a large mixing bowl.
- Chop the chocolate into small chunks and melt in a heatproof bowl over a saucepan of hot water or place in the microwave and heat in blasts of about 1 minute until smooth, then pour into the mixing bowl.
- Fold in the flour, milkshake powder and gel food colouring until you have an even, pale pink hue, and then pour the mixture into the prepared tin.
- Pop in the oven and bake for about 20 minutes until the edges are wrinkled and very slightly brown and a cocktail stick inserted into the cake comes out pretty much clean. Leave to cool.
- Cut into squares using a sharp knife and gently push a sugar butterfly into the top of each pinkie.