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Starbucks was pretty forthcoming about the Birthday Cake Frappuccino ingredients, so that was a bonus. It’s basically a Vanilla Bean Frappuccino with hazelnut syrup, which you can still request at Starbucks. You cannot, however, get the raspberry-infused whipped cream, which kind of made the drink.
All it takes is a few teaspoons of almond extract in addition to traditional vanilla extract. This combinations adds a depth of flavor and really does taste just like the real thing without any of the baking. With the addition of rainbow sprinkles and whipped cream, you really can have your cake and a Frappuccino and eat it too!
Whip the whipped cream ingredients until stiff peaks form. I only used the food coloring for the sake of the picture. I normally do not require it to be pink. Blend all of the frappuccino ingredients in the blender and blend well. Top drink with the whipped cream.
To order the drink at Starbucks, simply ask for a Vanilla Bean Frappuccino with two pumps of hazelnut syrup and have it topped with raspberry whipped cream.
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