Archive for July 16th, 2009

Cupcakes & Cocktails: White Russian and Strawberry Daiquiri Cupcakes

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My friends had a slammin’ party last weekend, and requested some home-baked desserts. Of course I complied, and even took some flavor requests. First, Julie wanted White Russian Cupcakes. Sure, no problem! Then, we realized there would be a lot of people attending this party; more than would eat just one batch of cupcakes. And baking a double batch might get boring, so I wanted another cupcake flavor to make as well…We thought something still cocktail themed, yet different. It would have to be something fruity, lighter than a White Russian, so that each would stand out on it’s own. The Strawberry Daiquiri Cupcake was born.

I have to admit, both cupcakes were superb. The White Russian was creamy and nearly melted in your mouth. The cupcake itself had Kahlua baked into it, and we soaked the top with a mixture of Kahlua and vodka so it would have the intense flavor of both in each bite. Because of this soaking, the cupcake was incredibly moist – lending it’s texture to that of a drink, but not too soggy. The frosting had to be creamy and rich, so I made a thin cream cheese frosting that had both Kahlua and vodka in it as well. It tasted just like a White Russian, which was one of the drinks being served at the party (along with Blueberry White Russians, which were amazing! I was inspired by them – perhaps it will be my next cocktail cupcake flavor? I’ve been making lots of blueberry treats so it would fit perfectly).

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The Strawberry Daiquiri Cupake was made with a rum-flavored cake, with a cone cut out of the center of the top after baking. We filled this hole with sliced strawberries, topped them with a blend of Daiquiri ingredients (strawberries, lime, confectioner’s sugar, light rum) that I threw together, and then placed the cupcake cone-tops back on. A slice of strawberry on top of each “cone hat” was a cute decoration.

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To make the baking of these cupcakes easier, I cheated a little and used the same starting recipe for the cupcake batter itself, so I could bake them at the same time. The recipes are the same except each has a different alcohol in it for a liquid, and different extracts added to the batterat the end. Essentially I made a Kahlua Cupcake and a Rum Cupcake, and then the fillings and toppings for each made them into their unique cocktails.

White Russian Cupcake:

Kahlua Cupcake Ingredients:
1/2 cup non-dairy milk
1 tsp. apple cider vinegar
1/2 cup Kahlua
1 1/4 cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup canola oil
3/4 cup sugar
2 1/4 tsp. vanilla extract

Topping:
1/3 cup Kahlua
1/8-1/4 cup vodka

Creamy White Russian Icing:
1/4 cup Earth Balance
1/2 cup Tofutti cream cheese
2 1/2 cups confectioner’s sugar
3 Tblsp. Kahlua
2 Tblsp. vodka

Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
Whisk the non-dairy milk of your choice and vinegar in a measuring cup and set aside for a few minutes to get good and curdled. Beat together the milk mixture, Kahlua, oil, sugar, and vanilla in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain. Fill cupcake liners 3/4 of the way full, and bake for 20-22 minutes. Let sit in the cupcake tin for 5 minutes so cakes can get firm and set. Then, take them out and set cupcakes on a cookie sheet or a cooling rack that has a paper below it to catch any drips from the topping.

To add the topping, combine the 1/3 cup of Kahlua and 1/8 cup of vodka in a small bowl. Prick the tops of the still-warm cupcakes with a fork. Make sure to prick them deeply. Carefully pour your Kahlua/vodka mixture on top of the cupcakes, so that it drips into the holes you made. Let sit till cupcakes cool completely before frosting.

Cream Earth Balance and cream cheese with an electric mixer until fluffy. Slowly add confectioners’ sugar, half a cup at a time, until well-incorporated. Add Kahlua and vodka and mix until smooth, 1-2 minutes. Taste, and add more alcohol if you like. Spread onto cooled cupcakes.

Strawberry Daiquiri Cupcake:

Rum Cupcake Ingredients:
1/2 cup non-dairy milk
1 tsp. apple cider vinegar
1/2 cup light rum
1 1/4 cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup canola oil
3/4 cup sugar
2 tsp. fresh squeezed lime juice
2 tsp. vanilla extract
1 tsp. rum extract

Strawberry Daiquiri Filling Ingredients:
1/2 cup chopped ripe fresh strawberries
1 cup fresh or frozen strawberries
2 Tblsp. light rum
2 Tblsp. fresh squeezed lime juice
1/4 cup confectioner’s sugar

Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
Whisk the non-dairy milk of your choice and vinegar in a measuring cup and set aside for a few minutes to get good and curdled. Beat together the milk mixture, rum, oil, sugar, lime juice, vanilla, and rum in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain. Fill cupcake liners 3/4 of the way full, and bake for 20-22 minutes. Let sit in the cupcake tin for 5 minutes so cakes can get firm and set. Then, take them out and set cupcakes on a rack to cool completely before filling.

To make the filling, chop 1/2 cup fresh strawberries. Set aside. Combine the other cup of fresh or frozen strawberries, light rum, lime juice, and confectioner’s sugar in a blender. Blend till smooth. This is essentially a Strawberry Daiquiri…When cupcakes are completely cool, cut a cone out of the top of each one with a sharp knife. Take the tops off, and put a few slices of strawberry at the bottom of each one. Carefully spoon your Daiquiri ingredients into each cupcake, so that the holes are filled to the top. Gently press the cupcake top back onto the cupcake, and garnish with a slice of fresh strawberry.


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