CAKETAILS! Yes, that really is a thing and it is a wondrous thing ❤ Cake combined with the flavour and alcohol of your favourite cocktail… genius!! One of my favourite cocktails has to be the strawberry daiquiri, whenever I see it on the menu its only a matter of time before I give up browsing and concede that I’m ordering a tall glass of strawberry goodness.
As I have a HUGE passion for all things cake, I thought what could be better than turning my FAVE cocktail into a cupcake! I really wanted to make sure the cupcake tasted like the luscious strawberry cocktail I know so well, so I decided to not only add strawberry puree to the mix but also an extra dash of strawberry flavouring…. and well it tasted SO SO good!
Now I’d achieved the perfectly flavoured, super soft and moist cake I focussed on the extra special icing. Buttercream icing is an absolute classic when it comes to icing and decorating a cupcake, but this is a caketail after all so the addition of white rum and MORE strawberry puree was definitely needed. I was so pleased how these cupcakes turned out – they taste exactly like any Strawberry Daiquiri I’ve had – sweet strawberry with a bit of an alcoholic kick mixed with even more delish strawberries ❤ ❤ Utter heaven in a cupcake!
I absolutely LOVE this recipe, what better way to welcome spring and banish those wintery blues that with these scrumptious and mouthwateringly good cupcakes! I can honestly say these are becoming a fast favourite with all of my trusted taste testers (my ever supportive family and friends!) and I can guarantee they won’t last long in any household.
130g strawberries + 3 spare for decoration
200g unsalted butter
200g caster sugar
200g self raising flour
1tsp baking powder
1/2 tsp strawberry flavouring
For the icing –
300g icing sugar
50ml white rum
Preheat oven to 200C – Makes 15 Cupcakes
1 – Line a cupcake tray with cupcake cases and set aside.
2 – Chop strawberries and blend with the juice of half a lime. Blend until you have a puree and set aside for later.
3 – Cream the butter and sugar together until fluffy. Add in the eggs, 3 tbsp of the flour and the baking powder, stir well until combined.
4 – Add in the strawberry flavouring and then fold in the remaining flour until just combined.
5 – Fold in 2 tbsp of the prepared strawberry puree. Spoon into the cupcake cases and bake for 12 – 15 minutes until golden brown and when pressed the cake springs back.
6 – For the buttercream icing, cream the butter for one minute until the colour lightens. Add in half of the icing sugar and whisk well. Add in the rum, remaining icing sugar and 2 tbsp of puree. Whisk until icing is smooth, add more rum or icing sugar to taste.
7 – Using a star nozzle, fill the piping bag with the icing. Pipe swirls onto the cupcakes once they have fully cooled.
8 – Chop the spare strawberries and use to decorate the cupcakes. Drizzle the remaining puree over the cupcakes and serve.
Top tip: when piping onto a cupcake start at the outer edge and come into the centre, push down and lift up.
Happy Baking ❤
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