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Gluten free Strawberry Daiquiri cupcakes

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...

Gluten Free

12 Cupcakes

Method

Strawberry Daiquiri cupcakes

  1. Preheat oven to 160-180 deg C (325-350 deg F)

  2. Line muffin tray with paper cases

  3. Beat butter and sugar with an electric mixer until the mixture turns a pale colour

  4. Beat in eggs, flour, blended strawberries, rum, lime juice and lime zest and pink food gel

  5. Divide mixture among cases

  6. Bake for 25-30 minutes until cakes bounce back when lightly pressed

  7. Place cakes on a wire rack to cool

Rum flavoured whipped cream frosting

  1. In a cold basin gently whisk the double cream and vanilla extract until it thickens.

  2. You must start slowly, increasing the strength carefully, to avoid your cream becoming buttery or curdling.

  3. Sprinkle icing sugar over whipped cream and add rum and a few drops of pink food gel

  4. Whip for roughly another 30 seconds or so to soft peaks form, or keep going to firm peaks if you want to pipe it.

  5. It is now ready to use, if not using immediately, cover and refrigerate.

To decorate

  1. Fill piping bag with the rum flavoured whipped cream frosting and pipe a swirl on top of cupcakes

  2. Push cocktail umbrella through cherry and into side of cupcake

Ingredients

Strawberry Daiquiri cupcakes

  • 125g butter (unsalted, at room temperature)

  • 150g caster sugar

  • 2 large eggs

  • 225g gluten free self raising flour

  • 130g strawberries (fresh, blended)

  • 2 tbsp light rum

  • 2 tbsp limes (juice)

  • 2 tbsp limes (zest)

  • dropfood gel (pink)

Rum flavoured whipped cream frosting

  • 250ml double cream

  • 2 tbsp icing sugar (sifted)

  • 2 tbsp light rum (extract)

  • food gel (pink)

To Decorate

See more...

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