Rebecca has been my partner in crime since we met in school about 9 years ago. We're currently separated by a sea, but we're still as close as ever. Unfortunately though, the distance does mean that I miss out on her amazing baking skills! She really does make the most delicious cakes and desserts: for my last birthday, she made me gorgeous Red Velvet Cupcakes AND Red Velvet Whoopie Pies!
For a party last week, she made Strawberry Daiquiri and Mojito cupcakes and I thought I'd share the recipes for them here with you. Don't they look delicious?
From Cake Days by the Hummingbird Bakery:
Strawberry Daiquiri Mini Cupcakes (
24-30 mini cupcakes)
Ingredients:
For the sponge
100 ml white rum
170 g caster sugar
150 g strawberries
40 g unsalted butter, softened
120 g plain flour
1 1/2 tsp baking powder
1/4 tsp salt
1 large egg
120 ml whole milk
1/2 tsp vanilla essence
For the frosting
80 g unsalted butter, softened
250 g icing sugar
1/2 tsp finely grated lime zest
4 tsp whole milk
Sliced strawberries to decorate
Preheat the oven to 170 C (325 F), Gas mark 3, and fill a 24 hole muffin tin with mini muffin cases.
Add the rum and 30 g of the sugar to a small saucepan and bring to the boil, allowing it to reduce by about half, then set aside to cool slightly. Hull and chop the strawberries into small pieces, then soak in the rum and sugar reduction for 30 - 40 minutes.
Meanwhile, slowly whisk together the butter, flour, remaining sugar, baking powder and salt. Mix until the ingredients come together and resemble fine breadcrumbs.
In a jug whisk the egg, milk and vanilla essence together. With the whisk running on a low speed, gradually pour the liquid mixture into the flour and butter mix, and mix thoroughly.
Drain the strawberries from the rum reduction, reserving the liquid, and place a few small pieces of strawberry in each cupcake case. Spoon the cake batter on top, filling each case by two thirds. Any remaining batter can be spooned into one to six more paper cases in a second mini muffin tin.
Bake for 12 to 15 minutes or until cupcakes are a light golden brown and bounce back when lightly pressed. While still warm, spoon about half a teaspoon of the rum reduction over each cake, then leave to cool completely before frosting.
Using a whisk on a low speed, beat together the butter, icing sugar and lemon zest until combined and crumb like in texture, then mix together the milk and 4 teaspoons of the reserved rum reduction in a jug. Pour the milk and rum into the butter and icing sugar mixture, still mixing on a low speed. When all the liquid has been incorporated, increase the speed to high and beat the frosting until soft and fluffy.
Smooth the frosting on to the cupcakes using a palette knife. They can then be topped with strawberries to decorate.
(
24 to 30 mini cupcakes)
Ingredients:
For the sponge
100 ml white rum
170 g caster sugar
40 g unsalted butter, softened
120 g plain flour
1/4 tsp salt
1 1/2 tsp baking powder
1 tsp finely grated lime zest
1 tsp finely grated lemon zest
1 tbsp finely chopped mint
1 large egg
120 ml whole milk
1/2 tsp vanilla essence
For the frosting
80 g unsalted butter, softened
250 g icing sugar
1/4 tsp finely grated lime zest
1/4 tsp finely grated lemon zest
4 tsp whole milk
4 tsp white rum
1 tbsp caster sugar
1 tsp grated lime zest or finely chopped mint to decorate.
Preheat the oven to 170 C (325 F), Gas Mark 3, and line a 24 hole muffin tin with mini muffin cases.
In a small saucepan, bring the white rum and 30 g of the sugar to the boil, allowing it to reduce by half, then set aside.
Using a whisk set on a low speed, beat together the butter, flour, salt, baking powder, lime and lemon zest, mint and remaining sugar. Mix until ingredients have come together and are crumb like in consistency.
Mi together the remaining ingredients for the sponge in a jug. With the whisk still on a low speed, gradually pour the liquid ingredients into the flour and butter mixture and mix thoroughly.
Spoon the cake batter into the paper cases, filling each up to two thirds full. Any remaining batter can be used to fill one to six more cases in a separate tin. Place in the oven and bake for 12 to 15 minutes or until cupcakes are a light golden brown on top and springy to the touch.
While the cupcakes are still warm, spoon about 1/2 a teaspoon of the rum reduction over each cake, then leave the cakes to cool completely on a wire rack before frosting.
Using the whisk, mix together the butter, icing sugar, lemon and lime zest on a low speed until combined and sandy in consistency. In a jug stir together the milk and rum, then pour this into the butter and icing sugar while still mixing on a low speed. When all the liquid ingredients have been incorporated increase the speed to high and beat the frosting until light and fluffy.
Divide the frosting between the cupcakes, smoothing it on with a palette knife. To finish mix the caster sugar with the grated lime zest or chopped mint in a small bowl, then sprinkle this on top of the frosted cupcakes.
