How To Make A Starbucks Birthday Cake Frappuccino At Home, Because These Frozen Treats Won't Be Around Forever
There are plenty of reasons why we try to recreate our favorite foods in our own kitchens. Maybe it's not the Halloween season but you're really craving some candy corn, or St. Patrick's Day is over and you still need your McDonald's Shamrock Shake. You don't have time (or motivation) in the morning to wait in line for cronuts, so you tried to make your own at home. Well, here is one more recipe to add to the mix: a DIY Starbucks Birthday Cake Frappuccino.
That's right, the gloriously delicious beverage that will only be gracing Starbucks' official menu through March 30th is quickly disappearing, and even though the sweet treat will still be available on the Starbucks secret menu (minus the raspberry whipped cream), you might want a back up plan for how you'll get your hands on one of these delicacies. Maybe it's your new favorite drink from the coffee masters, and you can't imagine not being able to order it after every hangover, or perhaps you're just too embarrassed to order your third Frappuccino of the weekend from that cute barista who is obviously judging you for your sugar intake. Whatever the case may be, I have a solution for you, because now you can make your own birthday cake frap in the privacy of your own kitchen. Braless. While you watch Gilmore Girls on Netflix. Again. Go on, do you. No one is judging.
The Birthday Cake Frappuccino is a blend of vanilla bean and hazelnut topped with raspberry whipped cream. It's sweet and creamy, and surprisingly easy to make at home — you just need a few basic ingredients, a blender, an electric mixer, and a healthy appetite for frozen beverages.
- Vanilla bean gelato
- Hazelnut gelato
- 1/2 tsp. hazelnut extract
- 1/3 - 1/2 cup heavy whipping cream, for your Frappuccino
- 1 cup heavy whipping cream, for whipped cream
- 1 tsp. raspberry extract
- 2 tsp. granulated sugar
- Red food dye (optional)
- Sprinkles (optional)
1. Before making the whipped cream, put metal beaters and a metal mixing bowl in the freezer to cool. If you do not have a metal mixing bowl, use a metal pot instead.
2. In a blender, add 4 large scoops of vanilla bean gelato, one large scoop of hazelnut gelato, hazelnut extract, and whipping cream. Blend on high, until smooth and creamy. If the mixture is too thick, add more whipping cream. Pour into a glass, leaving about an inch at the top.
Note: You can purchase Starbucks brand hazelnut syrup at many retail locations or online. If you use this instead of the hazelnut extract, add about 2-3 pumps.
3. Remove beaters and bowl from the freezer. Add heavy whipping cream, raspberry extract, sugar, and 1-2 drops of red food dye. Beat on high until whipped cream forms stiff peaks.
Note: Starbucks raspberry syrup is also available for purchase (see above link). If you use this, add 1-2 pumps.
4. Scoop whipped cream on top of Frappuccino. Add sprinkles, and enjoy!
Images: Sadie Trombetta