Wilton Strawberry Daiquiri CupcakesBack to category
Wilton Strawberry Daiquiri Cupcakes
Give your desserts an adults-only kick with some boozy baking! Easily prepare a batch of strawberry daiquiri cupcakes with your favorite rum.
Bake your own, snap a few pictures, and share using #ACMooreInspired.
- Time:several hours
1Preheat oven to 350ºF. Prepare muffin pans with baking cups.
2In a small bowl, zest one lime (reserve 1 teaspoon zest for cake batter and 1/2 teaspoon for icing). In another small bowl, squeeze the juice out of the lime (reserve 1 tablespoon juice for cake and 1 tablespoon for icing). In a medium bowl, combine 2-3/4 cups all-purpose flour, 2-1/2 teaspoons baking powder and 1/2 teaspoon salt. Puree a thawed 10 oz. bag of frozen strawberries (do not drain off the juice). In a second medium bowl, stir together these pureed strawberries, 1/4 cup milk, three tablespoons gold rum, three drops of the Red Color Right Base Color and two drops of the Pink Color Right Base color, 1 teaspoon lime zest and 1 tablespoon lime juice.
3In a medium bowl, beat two sticks softened butter and 1-1/4 cups granulated sugar with electric mixer until light and fluffy. Add four eggs, one at a time; mix well. Alternately add flour mixture and pureed strawberry mixture, mixing well after each addition. Divide batter evenly into prepared pans.
4Bake 18-20 minutes or until a toothpick inserted in center of cupcakes comes out clean. Cool cupcakes in pan on cooling grid 10 minutes. Remove from pan; cool completely on grid. Note: project time does not include these baking and cooling times.
5For icing, in large bowl, beat one stick softened butter and 1/2 cup solid vegetable shortening with electric mixer until light and fluffy. Add reserved 1/2 teaspoon lime zest and 1 tablespoon lime juice; beat until combined. Add four cups confectioners sugar, one cup at a time, and beat until combined. Add three tablespoons rum and beat until light and fluffy. Pipe or spread icing onto cooled cupcakes.
6For infused cupcakes, cut a small opening in the tip of shot top infusers. Place opening in 3/4 cup of gold rum and squeeze top to fill. Insert into iced cupcake. When ready to eat, squeeze top of shot top infuser again to infuse cake with rum.