Wilton Strawberry Daiquiri Cupcakes

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by Wilton Design Team

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.

Project Details

  • Level:beginner
  • Time:several hours

Project Instructions

  • 1
    Preheat oven to 350ºF. Prepare muffin pans with baking cups.
  • 2
    In 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.
  • 3
    In 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.
  • 4
    Bake 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.
  • 5
    For 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.
  • 6
    For 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.

Project Details

  • Level:beginner
  • Time:several hours

Project Supplies

  • •Wilton Color Right Performance System, Muffin/Cupcake Pan of Your Choice & 10" x 16" Cooling Grid
  • •Nicole™ Kitchen Baking Cups of Your Choice
  • •Lime, Butter, Granulated Sugar, Eggs, All-Purpose Flour, Baking Powder, Salt, Strawberries Frozen in Syrup, Milk, Gold Rum, Solid Vegetable Shortening & Confectioners Sugar
  • •Shot Top Infusers, Food-Safe Scissors, Electric Mixer, Mixing Bowls, Toothpicks, Measuring Cups & Measuring Spoons