Best Strawberry Daiquiri Cupcakes Semi Homemade Recipes
STRAWBERRY LEMONADE / (VIRGIN) DAQUIRI CUPCAKES
I was shooting for a strawberry lemonade cupcake and it ended up tasting very strawberry and just a hint of lemon - I'll probably add more lemon flavor if I make again. These were still fantastic though and BEAUTIFUL presentation. The frosting recipe is a royal frosting with bits of strawberries (or you can make just lemon) - beautiful! Both the cupcake and the frosting are pink! I used a large star tip to frost. I modified a Pink Lemonade Cupcake recipe I found on a blog called Confections of a Foodie Bride for the cupcake part and the Strawberry Lemonade frosting recipe from Love & Olive Oil blog.
Provided by Emmelyn Stieb
Categories Dessert
Time 55m
Yield 24 cupcakes
Number Of Ingredients 10
Steps:
- In a stand mixer, add the cake mix, egg whites, vegetable oil, and the strawberry daquiri concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don't end up with dry cupcakes).
- Prepare muffin pan with cupcake liners (fill the cups between 2/3 and 3/4 full). Bake at 350 for about 20 minutes or until a toothpick registers "done" in the center cupcake.
- Remove the pan from the oven and let rest 5 minutes. Remove the cupcakes and cool completely on a baking rack.
- Once the cupcakes have cooled, frost the cupcakes. (Chill the cupcakes if planning to frost them later).
- FROSTING: First wash and hull strawberries and toss them into a food processor (I used a hand blender). Puree strawberries, put over a strainer to drain some of the liquid. Stir occasionally until most of the liquid has drained.
- Add sugar and egg whites into a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.
- Using the whisk attachment on a stand mixer or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
- Switch to the paddle attachment if you have one (totally optional), and add the butter a tablespoon at a time, beating until smooth.
- Once all the butter is in, beat the frosting on medium-high speed until it is thick and very smooth, 6-10 minutes. Don't freak out if your frosting curdles or separates, keep beating and it will come together again.
- Once the frosting is thick and smooth, gradually beat in the lemon juice on medium speed, waiting until each addition is absorbed before adding more, and then the vanilla. By this point you should have a shiny smooth, velvety, pristine white frosting. You can stop at this point if you want to stick with lemon frosting.
- For strawberry buttercream, gradually add in strawberry puree, beating on medium speed until well incorporated.
Nutrition Facts : Calories 175.6, Fat 9.3, SaturatedFat 4.2, Cholesterol 15.2, Sodium 156.6, Carbohydrate 21.8, Fiber 0.3, Sugar 16.4, Protein 1.8
BEST STRAWBERRY DAIQUIRI
A frosty blender full of strawberry-citrus slush. You will enjoy this with or without the rum!
Provided by TBOND
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 16.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 6.5 mg, Sugar 13.6 g
STRAWBERRY DAIQUIRI DRUNKCUPS
Sweet and super strawberry-y, you can most definitely taste the flavor of the daiquiri mix. The rum flavor is very subtle, so don't be deterred by that. I can't wait to serve these at my next party!
Provided by Nicole Rust
Categories Fruit Desserts
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Pre-heat oven as directed on box.
- 2. Add the correct amount of butter/oil and eggs as directed on box.
- 3. When it comes to the amount of liquid you need to use (the water) substitute the mixer and the rum. (my box says 1 1/4 c. water so I used 1c. mixer and 1/4 c. rum)
- 4. Mix all ingredients together and spoon into cupcake holders. Bake as directed. It should make 15-20 cupcakes
- 5. While the cupcakes are baking take the frozen strawberries in a bowl and cover with some rum. You will need enough berries for one on each cupcake. Let the berries soak in the rum and remember to stir them ever so often.
- 6. * If you want a little extra rum in the cakes. Take a small bowl and fill it with rum. Before icing the cakes dip the tops of each one in the rum. It gives it just that extra kick! ;)
- 7. Now for the icing:
- 8. In a large bowl, beat the butter with an electric mixer for 1 minute.
- 9. Add 6 cups of confectioners' sugar, the rum, and the mixer. Beat on low speed until creamy. Gradually add the remaining confectioners' sugar, a little at a time, until the frosting is thick and creamy.
- 10. Once the cupcakes are cooled completely...In a icing bag or (what I use) a gallon zip lock bag fill it with the icing (if using the zip lock, once it is full just cut the tip of one corner to make a small hole {about the size of your pinky finger tip})
- 11. Ice the top of each cake and then place one drunk strawberry on each one and enjoy!!!!
- 12. * If you are making these and you want to make them child friendly, replace the 1/4 cup rum in the cake with 1/4 cup water and the 1/4 cup rum in the icing with 1/4 cup milk.
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