Copycat Starbucks Birthday Cake Frappuccino
Adapted Recipe by Kaley Rohlinger
Notes
Whole milk works best for the flavor in this recipe, but you can use whatever you have on hand. You can also use any white or yellow cake mix if you can't find confetti.
Ingredients
- 1/4 cup raspberries
1 cup heavy whipping cream
1 cup milk
7-10 ice cubes
1 tsp vanilla extract
1 tsp almond extract
3 tbsp confetti cake mix
Optional: sprinkles
Directions
- Start by puréeing the raspberries. Add raspberries to the bowl of an electric mixer and beat on high speed for a few minutes or until jammy. Remove from the bowl.
- Add one cup of heavy whipping cream to the bowl and beat on high speed for several minutes until stiff peaks form.
- While the mixer works on the whipped cream, combine the milk, ice cubes, vanilla extract, almond extract, and cake mix in a blender. Blend until combined.
- Once the whipped cream is done, gently fold in the raspberry puree by hand to form gentle swirls.
- Pour the Frappuccino into a glass, top with whipped cream and sprinkles, and enjoy!
Information
- Category
- Drinks
- Yield
- 1 Frappuccino
- Total Time
- 9 minutes, 59 seconds