Strawberry daiquiri cupcakes - recipe

Strawberry daiquiri cupcakes

  • Prepare

  • Serves

  • Cook

  • Skill



For the cupcakes

For the buttercream

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  1. 1

    Preheat the oven to 170°C (150°C fan, gas mark 3) and place cupcake cases in a mini cupcake or muffin tin.

  2. 2

    Place the white rum and 30g sugar into a small saucepan and bring to the boil until the liquid has reduced by half, then set aside to cool. Add the chopped strawberries and leave to soak for about 30 minutes.

    For this step you'll need:

    • 100ml White rum
    • 30g Unrefined golden caster sugar
    • Strawberries to decorate
  3. 3

    Place the butter, flour, remaining sugar and baking powder into a large bowl and using a hand held or freestanding electric mixer , slowly mix together until it resembles breadcrumbs.

    For this step you'll need:

    • 40g Butter (unsalted) softened
    • 120g Plain white flour
    • 130g Unrefined golden caster sugar
    • 1½tsp Baking powder
  4. 4

    In a seperate bowl mix together the egg, milk and vanilla extract then gradually add incorporate with the dry mix, mixing thoroughly.

    For this step you'll need:

    • 1 Egg(s) (free range) large
    • 120ml Milk (whole)
    • ½tsp Vanilla extract
  5. 5

    Drain the strawberries from the rum & sugar mixture, saving the liquid. Place a few pieces of strawberry into the bottom of each cupcake case then spoon batter on top until the case is 2/3 full.

  6. 6

    Bake in the oven for 15-20 minutes or until the cakes are golden brown and a skewer comes out clean. Whilst the cakes are still warm spoon over about 1 teaspoon of the reserved rum & sugar reduction.

  7. 7

    To make the buttercream, mix together the butter and icing sugar until it resembles breadcrumbs in texture, then add the milk and remaining rum reduction and mix on a high speed until the frosting is soft and fluffy.

    For this step you'll need:

    • 80g Butter (unsalted) softened
    • 250g Icing sugar
    • 4tsp Milk (whole)
  8. 8

    Decorated the cupcakes with buttercream, using either a piping bag or palette knife and finish with a slice of strawberry.

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