*Please keep in mind, this recipe is designed to fit into a 10oz cup.
Custom Vanilla Buttercream Cupcake from Magnolia Bakery, with the Basquiat Crown logo’ed on to it.
Combine ice cream and Bailey’s into a malt tin. Place into shake mixer and spin until combined. Do not over spin as a thick, spoonable viscosity is desired. Pour into a milkshake glass.
Frost the rim of the glass with vanilla frosting, preferably Betty Crocker’s. Once the rim of the glass is frosted, roll the glass into light blue sprinkles.
Pour the shake into the glass.
Place the Vanilla Basquiat Crown cupcake onto a spoon. Then, place that spoon into the front of the cup.
From behind the cupcake, apply the whipped cream in slow concentric circles.
Lightly sprinkle gold sprinkles over the whipped cream and cupcake.
Lightly add a cherry on top of the whipped cream.
Insert your straw, and drink away!