Strawberry Daiquiri Cupcakes

By kayjayjohnson

Cupcakes with a strawberry daiquiri filling and champagne buttercream frosting garnished with fresh slices of strawberries. DELICIOUS!

Ingredients

• STRAWBERRY DAIQUIRI FILLING:
• 1/2 cup non-dairy soy or rice milk
• 1 teaspoon apple cider vinegar
• 1/2 cup light rum
• 1 1/4 cups all-purpose flour
• 2 tablespoons cornstarch
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 3/4 cup sugar
• 2 teaspoons fresh squeezed lime juice
• 2 teaspoons vanilla extract
• 1 teaspoon rum extract
• 1/2 cup ripe fresh strawberries, chopped
• 1 cup fresh or frozen strawberries
• 2 tablespoons light rum
• 2 tablespoons fresh squeezed lime juice
• 1/4 cup confectioner’s sugar
• SWEET CHAMPAGNE BUTTERCREAM FROSTING:
• 3 1/4 cups powdered sugar
• 1 cup butter, room temperature
• 1/2 teaspoon vanilla extract
• 3 tablespoons champagne, room temperature
• If you like a lot of frosting on your cupcakes you might want to actually double this amount!

Details

Servings 12
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

CUPCAKES:

Preheat oven to 350°F (180°C). Line muffin pan with cupcake liners.

Whisk the non-dairy milk of your choice and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.

Beat together the milk mixture, rum, oil, sugar, lime juice, vanilla, and rum in a large bowl.

Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fill cupcake liners 3/4 of the way full, and bake for 20 TO 22 minutes.

Let sit in the cupcake tin for 5 minutes so cakes can get firm and set.

Then, take them out and set cupcakes on a rack to cool completely before filling.

FILLING:

Chop 1/2 cup fresh strawberries. Set aside.

Combine the other cup of fresh or frozen strawberries, light rum, lime juice, and confectioner’s sugar in a blender.

Blend till smooth. This is essentially a Strawberry Daiquiri…

When cupcakes are completely cool, cut a cone out of the top of each one with a sharp knife. Take the tops off, and put a few slices of strawberry at the bottom of each one.

Carefully spoon your Daiquiri ingredients into each cupcake, so that the holes are filled to the top.

Gently press the cupcake top back onto the cupcake.

With an electric mixer, beat together sugar and butter.

Mix on low until well blended, and then on medium for another two minutes.

Add vanilla and champagne, beating on medium for another minute.

Pipe a swirl of frosting over the top of the stuffed cupcake and garnish with a slice of fresh strawberry.

Tip:

To make frosting thicker, add more sugar, to make it soft add a splash of milk.