These cupcakes were made for a friend’s wedding shower. I do have to admit that I’m still having problems with the density of my cupcakes when I put alcohol in them. These were delicious and fresh, but were a little dense and muffin-like. The lime really shone through, and you can taste the rum in the frosting. If you prefer a stronger rum flavor, add more rum in the frosting, but be sure to counteract it with powdered sugar so your proportions don’t get off!
These are pretty and perfect for summer!
Strawberry Daiquiri Cupcakes
The daiquiri trifecta: light rum, strawberries, and lime :)
- 1 c. butter
- 1 1/2 c. sugar
- 3 eggs
- 3 c. flour (AP or cake flour)
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. strawberry puree (see below)
- 1/4 c. rum
- 1/2 c. milk
- 1 tbsp. lime zest
To make your strawberry puree, cut the tops off of your strawberries, cutting them into small pieces. Put a little over a cup of strawberries into a blender or food processor. Pulse a few times to get them chopped up. Add a few tablespoons of rum, and then blend until almost smooth. If you want chunks of strawberries in your cupcakes, leave the puree a little chunky :)
Preheat your over to 350 F. Prepare your cupcake pan by lining the tins or spraying them with baking spray.
Cream the butter and sugar together until fluffy and pure white. Beat in the eggs, one at a time, making sure to mix completely, but not to over-beat them.
You know I bake at my parents’ house when I use the yellow tupperware bowl!
Sift together the dry ingredients (flour, baking powder, salt).
Alternately add the dry ingredients and wet ingredients (strawberry puree, rum, and milk combined). Fold in the lime zest. Do no use an electric mixer to do this, or else all of the zest will end up stuck to the beaters!
Pretty in pink.
Fill the baking cups 2/3 cull. Bake for 18-22 minutes, or until a toothpick inserted comes out clear.
Baked cupcakes in their spiffy liners – even if the liners are from Martha Stewart :-\ Damn, she makes pretty things.
Whipped Cream Cheese Frosting
- 8 oz soft cream cheese
- 1-2 c. powdered sugar
- 1 tbsp. lemon zest
- 1 tsp. vanilla
- 2 tbsp. rum
- 2 c. whipping cream
Combine the cream cheese, powdered sugar (begin with 1 c.), vanilla, and gin until smooth, creamy, and slightly stiff. Slowly add the whipping cream, about a 1/4 cup at a time. With each addition of the cream, start your beaters on the lowest setting. Once it’s combined, crank up the beaters as if you were whipping plain cream. Do not add more cream until the frosting can hold a stiff peak. Fold in your lime zest. Take your time with this and be patient for the cream to become more solid. Your frosting is done when you have added all of the cream and the frosting itself is at a stiff consistency. Utilize the extra powdered sugar to reach your desired consistency.
Another method for making this frosting is to combine the cream cheese, sugar, and vanilla, beating until smooth. In a separate bowl, beat the whipped cream until stiff, like a regular whipped cream. Fold the two mixtures together until you get a mousse-like consistency. Fold in the lime zest. If your frosting is not as stiff as you like, feel free to whip it again with the mixer. I used this process for the batch, and I was more pleased with its outcome compared to the one above.
Pipe, decorate, and enjoy!