Strawberry Daiquiri Cupcake

This type of cupcake is the final rum cocktail of the varieties - Strawberry Daiquiri.

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Strawberry Daiquiri Cupcakes!

The name daiquiri refers to a family of cocktails traditionally made up of  rum, lime juice and sugar. The strawberry variety is a twist on this classic combination.

Makes about 12 cupcakes

You will need:

For the cupcakes:

• 110g/4oz margarine, softened
• 110g/4oz caster sugar
• 2 eggs, lightly beaten
• 110g/4oz self-raising flour
• 1-2 tbsp milk
• Zest of 1 lime

For the icing:

• 140g/5oz butter, softened
• 280g/10oz icing sugar, plus a little more as required
• Juice of 1 lime
• A few drops of strawberry flavouring (work to taste as different brands have different flavour intensities)
• Pink/Red food colouring as desired
• 3 tbsp white rum

For the garnish:

• Straws
• Green sugar crystals
• Red fondant icing
• Green fondant icing

 Method:

 Cupcakes:

1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
2. Cream the butter and sugar together in a bowl until pale.
3. Beat in the eggs a little at a time.
4. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency.
5. Fold in the lime zest and mix thoroughly.
6. Spoon the mixture into the paper cases until they are half full.
7. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.
8. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

Fondant Strawberry Garnish:

1. Take a small amount of red food colouring and roll into a cylinder shape.
2. Slightly squash the cylinder shape at one end so that the cross section is slightly pear-shaped.
3. Slice through the cylinder to create identical slices, about 0.5cm thick - these will be your strawberry pieces.
4. Using a cocktail stick, mark the strawberries with dots to appear like seeds.
   
5. Take small amounts of green fondant and attach to the top using a little water - these will be the leaves.
6. Leave the strawberries to dry and become firm, ready to garnish later.

Icing:

1. For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
2. Then add the remaining icing sugar until the mixture is smooth and creamy. (If may appear a little dry at this stage, do not worry as there will be more liquid added in the upcoming stages).
3. Add the food colouring and mix until well combined.
4. Add the lime juice, rum and strawberry flavouring, mix well until combined. (At this point taste the icing to check the balance of flavours and adjust by adding more of anything if necessary).
5. The icing will now be quite runny, so slowly add icing sugar, until the mixture is thick, smooth and creamy.
6. Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.

Decoration:

1. Sprinkle the coloured sugar over the icing.
2. Cut the straws down to a miniature size and gently press them into the icing.
3. Finally, garnish with the fondant strawberry.

Little bit of trivia for you... 

The basic recipe for a daiquiri is similar to the grog British sailors drank aboard ship. By 1795 the Royal Navy daily grog ration contained rum, water, ¾ ounce of lemon or lime juice, and 2 ounces of sugar. 

Enjoy your grog cupcakes!

Love, Chloe xx

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