Strawberry Daiquiri Cupcakes by Jenny Liu
Ingredients
To make 12 cupcakes- 50g (2oz) Chopped Dried Strawberries
- White Rum
- 150g (5oz) butter, room temp
- 150g (5oz) Caster Sugar
- 175g (6oz) Self-Raising Flour
- 3 Eggs
- Zest of 1 Lime
- 3 large Strawberries crushed. Strain with your hand (a sieve would strain too much a little juice is good!)
- 125g Butter unsalted
- 175g Full fat cream cheese (Philidelphia always works best!)
- 500g Icing sugar sifted
- 3 Large Strawberries crushed
- 1 Lime - zest and a tablespoon of Juice
- 2 tbs Rum
Directions
Preheat oven to 160C (Fan)
Cover the dried strawberries with Rum and soak until plump.
Place the stock, sugar, flour, eggs and zest in a bowl and beat with electric whisk for a minute, add a teaspoon of Rum from the soaked strawberries then finish stirring by hand until smooth.
Strain the dried strawberries and fold into the batter with the (slightly strained) crushed strawberries.
Line a 12 hole muffin tray with cases and fill with the batter.
Bake for 20 minutes or until a cocktail stick comes out clean.
For the frosting
Beat butter until soft and fluffy. Add cream cheese and half icing sugar. Beat until mixed, then add remaining half of sugar. Beat well but stop when fully combines. Add the strawberries, lime zest and juice and rum mix in well with a spoon. If the frosting gets too runny, mix in 2 tablespoons of icing sugar at a time until thick enough to pipe on cakes
(please note this makes enough for 24 cupcakes, and can be frozen or kept in the fridge for 2 weeks).
Pipe or lather on cakes, decorate with a strawberry or wedge of lime and enjoy!