I met up with some friends this weekend for a couple of days of hanging out and generally being a bunch of debauched ladies having a good time in the big city. I’d been toying with the idea of boozy cupcakes for a while, and suddenly I had the perfect excuse. Except then I went looking for the right recipe and discovered that apparently nobody else had posted about making strawberry daiquiri cupcakes from scratch. Either that or my Google-fu was broken that day.
Anyway, I decided, with some encouragement from the intended recipients, to modify the strawberry cake recipe I used for the Munchkin’s birthday party and to give it a go. The end result, if the fact that I left with 28 and came home with none is any indication, was pretty damn tasty. And cute, despite the lousy icing job, thanks to the adorable tiny strawberries I found at the farmer’s market to plop on top.
3 c self-rising flour
2 c sugar
3/4 c vegetable oil
1 1/2 c pureed strawberries, with rum instead of water to smooth it out
1 tsp vanilla extract
1 tsp lime zest
4 large eggs, beaten
Rum syrup ingredients
1/2 c sugar
1/4 c boiling water
1/4 c lime juice
1/4 c rum
Rum-lime buttercream ingredients (there might be a theme here…), courtesy of BrownEyedBaker
1 c unsalted butter, at room temperature
2 3/4 c powdered sugar
1 Tbsp lime juice
2 Tbsp rum
Pinch of coarse salt (which I forgot)
Tiny strawberries for garnish
Preheat the oven to 325*. Toss in your cupcake liners — this recipe will, if you fill them 2/3 full, make a full 3 dozen.
In a large bowl (or, if you’re lazy like me, your stand mixer), combine the self-rising flour, sugar, oil, strawberries, vanilla, lime zest, and eggs. Divide evenly among the cupcake liners and bake for 15-18 minutes.
In a medium-sized sauce pan, heat water and lime juice for the lime-rum syrup to boiling. Add the sugar and stir to dissolve. Allow it to cool part-way, then stir in the rum (you don’t want the syrup too hot or the alcohol will cook out of the rum, and where’s the fun in that?).
As the cupcakes cool, brush them liberally with the syrup. Then either leave them to cool completely or freeze if you’re not serving them for a day or two.
For your buttercream, put the butter in your mixer and beat on medium-high speed with the whisk attachment for five minutes. Once it’s been creamed, turn the speed down to medium or medium-low (depending on just how many speeds you have *grins*) and slowly incorporate the powdered sugar. Use a spatula to scrape the sides down periodically until it’s all combined. Then add the lime juice, rum, and salt if you remember it, and mix until it’s good and fluffy. If it’s too soft, like mine was, add more sugar, a little at a time, until you get it to the right consistency.
Once you’ve got your buttercream and your cupcakes and completely cool, load the buttercream into a piping bag or a ziploc baggie with the corner cut off, and get to frosting. Top it all off with an adorable little strawberry, and share the boozy love!