Best Strawberry Kiwi Daiquiri Cupcakes With Kiwi Curd Strawberry Rum Frosting And Strawberry Rum Shooter Garnish Recipes

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STRAWBERRY LEMONADE / (VIRGIN) DAQUIRI CUPCAKES



Strawberry Lemonade / (Virgin) Daquiri Cupcakes image

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

1 (10 ounce) frozen strawberry daiquiri concentrate, thawed
1 (18 1/4 ounce) box white cake mix
3 egg whites
2 tablespoons vegetable oil
5 ounces strawberries
1/2 cup granulated sugar
2 large egg whites
6 ounces unsalted butter, at room temperature
2 tablespoons lemon juice (approximately 1 large lemon)
1/2 teaspoon pure vanilla extract

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

STRAWBERRY DAIQUIRI DRUNKCUPS



Strawberry Daiquiri Drunkcups image

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

1 box strawberry cake mix
1 bag of frozen strawberries
1 c strawberry daiquiri mixer
1/4 c rum
1-3 eggs (depending on what the box calls for)
1/4-1/2 c oil or butter (depending on what the box calls for)
FOR THE ICING
6-8 c powder sugar
1 3/4 stick unsalted butter, soften
1/4 c rum
1/4 c daiquiri mix

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.

STRAWBERRY DAIQUIRI CUPCAKES (SEMI-HOMEMADE)



Strawberry Daiquiri Cupcakes (Semi-Homemade) image

This is my take on a super easy semi-homemade recipe from Dierberg's Everybody Cooks June 2008 issue. Perfect for a summery luncheon, a bridal shower, a baby (girl) shower, or a get-together with the girls!

Provided by januarybride

Categories     Dessert

Time 27m

Yield 24 cupcake, 24 serving(s)

Number Of Ingredients 10

2 teaspoons lime zest
2 tablespoons fresh lime juice
2 tablespoons light rum
1 (18 1/4 ounce) box strawberry cake mix
1 cup water
1/3 cup applesauce
3 eggs
1 (8 ounce) container strawberry Cool Whip (or your favorite frosting)
6 fresh strawberries, with caps quartered (optional)
lime zest, for garnishment (optional)

Steps:

  • In a 2 cup glass measuring cup, combine lime peel and juice with rum; add water to bring liquid up to 1 1/4 cups.
  • Beat cake mix, lime/rum/water mixture, apple sauce and eggs in large bowl on low speed for 30 seconds, then on medium speed for 2 minutes.
  • Line 24 muffin cups with paper baking cups.
  • Spoon batter into muffin cups, filling about 2/3 full.
  • Bake in 350 degree oven 15-17 minutes (until a wooden toothpick inserted in center comes out clean).
  • Remove cupcakes from pans immediately, place on wire racks and cool completely.
  • Pipe/spread cool whip or frosting on top of cupcakes.
  • Garnish each with a quarter of a strawberry and a little grated lime peel.

Nutrition Facts : Calories 14.9, Fat 0.6, SaturatedFat 0.2, Cholesterol 26.4, Sodium 10, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 0.8

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