Zesty lime and strawberry gluten free cupcakes spiked with a little light rum, topped with a swirl of rum flavoured whipped cream frosting are decorated with cute cocktail umbrellas and maraschino cherries. A lovely Summer party cocktail inspired cupcake...
Strawberry Daiquiri cupcakes
Preheat oven to 160-180 deg C (325-350 deg F)
Line muffin tray with paper cases
Beat butter and sugar with an electric mixer until the mixture turns a pale colour
Beat in eggs, flour, blended strawberries, rum, lime juice and lime zest and pink food gel
Divide mixture among cases
Bake for 25-30 minutes until cakes bounce back when lightly pressed
Place cakes on a wire rack to cool
Rum flavoured whipped cream frosting
In a cold basin gently whisk the double cream and vanilla extract until it thickens.
You must start slowly, increasing the strength carefully, to avoid your cream becoming buttery or curdling.
Sprinkle icing sugar over whipped cream and add rum and a few drops of pink food gel
Whip for roughly another 30 seconds or so to soft peaks form, or keep going to firm peaks if you want to pipe it.
It is now ready to use, if not using immediately, cover and refrigerate.
Fill piping bag with the rum flavoured whipped cream frosting and pipe a swirl on top of cupcakes
Push cocktail umbrella through cherry and into side of cupcake