Strawberry Daiquiri Cupcakes

7 comments

You will need for the cake: 
100 ml Whole Milk
170g Caster Sugar
120g plain flour
100ml White Rum
150g Strawberrys
40g Unsalted Butter
1 large egg
1/4 tsp Vanilla Essence
1 1/4 tsp of baking powder
Cupcake cases (smaller the better really)

For the frosting: 
80g unsalted butter, softened
250g icing sugar
1 tsp finely grated lime zest
4 tsp whole milk
Sliced strawberries, sprinkles or edible glitter, to decorate


My Mum and I promised my Sister, that we would make her these mini cocktail flavoured cupcakes for her birthday. But with going to Rome the next day we thought it would be best to make once we were back home so we them this weekend. If you've ever made anything from a Hummingbird Bakery cookbook you'll know that it can seem quite a lot of effort, but believe it is worth it.


1. Preheat the oven to 170°C (325°F), gas mark 3, and fill a muffin tin with mini-muffin cases.

2. Add the rum and 30g of the sugar to a small saucepan and bring to the boil, allowing it to reduce by about half, then set aside to cool slightly. 


3. Hull and chop the strawberries into small pieces, then soak in the rum and sugar reduction for 30–40 minutes.

4. Meanwhile, using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, slowly mix together the butter, flour, remaining sugar, baking powder and salt. Mix until the ingredients have come together and resemble fine breadcrumbs.

5. In a jug whisk the egg, milk and vanilla essence together. With the mixer or electric whisk still running on a low speed, gradually pour the liquid mixture into the flour and butter and mix thoroughly, scraping 
down the sides of the bowl every now and then.

6. Drain the strawberries from the rum reduction, reserving the liquid, and place a few small pieces of strawberry in each cupcake case. Spoon the cake batter on top, filling each case by two-thirds. Any remaining batter can be spooned into one to six more paper cases in a second mini muffin tin.


7. Bake for 12–15 minutes or until the cupcakes are a light golden-brown colour and bounce back when lightly pressed. While they are still warm, spoon about 1/2 teaspoon of the rum reduction over each cake, then leave to cool completely before frosting. 

8. Using the freestanding mixer or electric whisk, set on a low speed, beat together the butter, icing sugar and lime zest until combined and crumb-like in texture, then mix together the milk and 4 teaspoons of the reserved rum reduction in a jug. Pour the milk and rum into the butter and icing sugar mixture, still mixing on a low speed. When all the liquid has been incorporated, increase the speed to high and beat the frosting until soft and fluffy.

9. Smooth the frosting on to the cupcakes using a palette knife. These cupcakes can be topped with fresh chopped strawberries or, for a celebratory touch, a scattering of sprinkles or edible glitter.


What do you think? Reckon you'll give the recipe a go for yourself? 
Jaymie
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7 comments:

kia said...

these look delish, going to give them a go! x

Imogen Smith said...

I love The Hummingbird Bakery! Those cupcakes look gorgeous :) x

Sarah said...

These look lovely!
x

helen @ thelovecatsINC said...

aaah, this is the only cookbook i'll use for cupcakes! everything always turns out perfect

from,

helen @ http://thelovecatsinc.blogspot.com

Stacey MacDonald said...

I'm super hungry now and stuck in a hot classroom, gosh they look uh-mazing!!

Stacey x x x

Stacey MacDonald said...

I'm super hungry now and stuck in a hot classroom, gosh they look uh-mazing!!

Stacey x x x

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