This really was just an experiment of a cupcake, and those mixes really are strong so if you want a more subtle flavoured cupcake I would use less than the 1 cup I used in the batter. I had some really positive reviews of these cupcakes, although at the last minute I did add some grated lime zest to the top as we both felt it needed more lime to cut the strong strawberry flavour.
Cupcakes:
4 eggs
2 cups sugar
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 1/4 teaspoons baking powder
pinch of salt
1 cup frozen strawberry daiquiri mix, defrosted
10 tablespoons butter, softened
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 1/4 teaspoons baking powder
pinch of salt
1 cup frozen strawberry daiquiri mix, defrosted
10 tablespoons butter, softened
Preheat oven to 350. Line a cupcake pan with paper liner.
In a small bowl mix together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the eggs for 5 minutes, until
thick and lemon coloured. Add the sugar and continue beating until the
mixture has thickened. Add in the vanilla extract and the flour and mix
just to combine.
Gradually beat in the butter and daiquiri mix.
Fill each liner 2/3 full and bake for 18 minutes, or until cooked through.
Lime Syrup:
2 tbsp lime juice
2 tbsp sugar
In a small bowl, stir together the lime juice and sugar until sugar dissolves.
Strawberry Daiquiri Frosting:
1 stick unsalted butter
1 8oz. package cream cheese
2 cups icing sugar
1/4 cup frozen strawberry daiquiri mix, melted
In the bowl of an electric mixer beat the butter and cream cheese until smooth. Add the vanilla and icing sugar and beat for 3 minutes, until thick and fluffy, add in the daiquiri mix and beat until combined.
To assemble the cupcakes, brush the top of each cake with the lime syrup while still warm, then leave cakes until completely cooled. Top with the daiquiri frosting, a lime wedge and grated lime zest.
