Thursday, March 14, 2013

Strawberry Daiquiri Cupcakes

 After spending a lot of time experimenting in my kitchen during my stay-cation, I came up with a great dessert, inspired by my favorite alcoholic drink, the Strawberry Daiquiri.

  This recipe will definitely grab your sweet tooth and take it on a roller coaster of great flavor. These cupcakes are filled with my homemade strawberry compote and even alcohol.

 Strawberry Daiquiri Cupcakes Ingredients
- 1 pkg of Duncan Hines Red Velvet Cake
- 1 container Pillsbury Vanilla Frosting
- 2 tsp. rum
- 1/3 c. of Daily's Strawberry Daiquiri mix
     Makes about 20 cupcakes

First, preheat your oven as directed on the cake mix box. I used Duncan Hines red velvet cake mix, but you can use any brand. Then, follow the directions on the back of the box. But, only use 1/4 c. of water instead because you'll be adding other wet ingredients to the batter. 

After you're done mixing the ingredients, add the 2 tsp. of rum and the 1/3 c. of Daily's Strawberry Daiquiri mix. If you don't want alcohol in these, you can simply use rum extract. Then, line your muffin pan with cupcake liners and spoon the batter into them about 1/3 full. Then, cook the cupcakes as directed on the box. Now, it's time to make the strawberry filling.

Strawberry Compote Ingredients     
    - 1 c. of Frozen strawberries (thawed)(halved)
   - 1/4 c. of Daily's Daiquiri mix
   - 2 tbs. sugar
   - 1 tbs. cornstarch

For this part of the recipe take a medium sized saucepan and start to whisk 1/4 c. of Daily's Strawberry Daiquiri mix and a 1 tbs. of cornstarch over low heat. You want to get rid of any clumps that the cornstarch may create. 

Once that's done, then you can whisk in the 1 c. of thawed strawberries that are cut in half and the 2 tbs. of sugar. Then, bring this to a boil until it thickens, which will take about 5 minutes.

 At this point, your cupcakes will be done and you want to let them cool for 5 minutes. Then its time to put the compote in the cupcakes. My secret was I turned one of my cake frosting tips upside down and pressed it to the top of each cupcake. Then rotate 360 degrees, and pull up, most of the cake will come out. Be sure not to insert all the way to the bottom to avoid leaking. Also, you may have to pick out some leftover cake pieces inside to get a big enough hole.

 Next, spoon your filling into each cupcake to the top. Finally it's time to frost. All you have to do is take about 2 tbs. of leftover compote and mix it in a bowl with your container of Pillsbury Vanilla frosting. Then, frost each cupcake how you like. Top with a decorated strawberry for presentation. Take a bite and you'll feel like you're on the beach.

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