Posted at: 07/19/2012 8:19 PM | Updated at: 07/21/2012 9:48 AM
Strawberry Daiquiri Cupcakes
from Helen Annely
2 1/4 Cup flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick butter (½ Cup) brought down to room temperature
1 1/3 Cup sugar
1 Cup pureed strawberries*
1/2 Cup light rum -or- 2 tsp vanilla extract for virgin kid friendly cupcakes
1/2 Cup whole milk
*If desired you can push the strawberry puree through a fine sieve to remove seeds.
Preheat oven to 350°F and line cupcake pans with 24 paper liners.
In a small bowl mix flour, baking powder, baking soda, and salt. Set aside. In a large bowl beat together butter and sugar on high speed until light and fluffy. Beat in Eggs one at a time until well blended. On low speed add in strawberries and rum/vanilla. Alternate beating in flour and milk on low speed until just blended. Do not over-beat. Fill cupcake liners to about half full and bake for 18-20 minutes or until a toothpick inserted in a cupcake comes out clean.
Remove cupcakes from pan and let cool on wire rack completely.
8 oz package cream cheese brought down to room temperature
1/2 Cup powdered sugar
1 tsp vanilla
2 Cups heavy whipping cream
Zest of half a small lime
Chill stainless steel bowl and whisks from beater in freezer for 20 minutes before making frosting. Beat together cream cheese, powdered sugar and vanilla on medium speed until smooth. Pour heavy whipping cream into bowl in a slow stream while continuously beating. Beat until stiff peaks appear. Fold in lime zest.
Frost cupcakes and enjoy!