After the success of our Pina Colada Cupcakes, we decided to continue the boozy baking theme and try our hand at Hummingbird Bakery’s Strawberry Daiquiri Cupcakes from their Cake Days Cookbook, and we figured they’d be perfect to celebrate Cakehounds’ Lindsay’s birthday.
We started off by chopping up the strawberries and soaking them in a rum and sugar reduction. Being the rum lovers that we are, we opted for Mount Gay golden rum instead of the white rum in the recipe. We left the strawberries to soak for around 40 minutes while we carried on with the cake mix.
The cake batter was a fairly standard mix of basic ingredients. although we did start to regret our decision to mix by hand rather than using an electric mixer as the recipe suggests – although at least we got a good arm workout! Each cake case was lined with some rum-soaked strawberries, then topped with batter. We did have to keep a close eye on the oven as we’d decided to make full-sized cupcakes rather than the miniature ones in the recipe, so they needed another 5-6 minutes before they were fully baked. We left the cakes to cool and then drizzled them with some more rum reduction, before moving onto the icing.
The icing consisted of icing sugar, butter, milk and lime zest. We substituted half of the milk for an extra dash of rum for a truly boozy cocktail cupcake, although we did have a few problems getting the icing to the right consistency. We decided to stick to the basic palette knife application as we were a bit wary of trying to pipe the icing, and then decorated each cupcake with an extra strawberry, a miniature straw, and a sprinkle of pink edible glitter.
The decorating was by far the most fun part of the bake, helped along by a glass of wine (well, it was Friday night!)
The finished result was impressive – rum-filled and sugary, plus the strawberry addition meant we could kid ourselves that they were even slightly healthy. OK, perhaps not! Now we just need another cocktail cupcake to try next…