Mullets/Memories/Made Especially for Erin
Erin had a birthday recently, and naturally I offered to make her boozy cupcakes. (One cannot make their own birthday cupcakes; its just not done. It is just not done.) Erin is a very special lady, so I wanted to make a very special boozy cupcake. But being me, I had to work late/take a final exam/have celebratory drinks the night before, my incredible indecisiveness and aforementioned flurry of activity left no time to ponder what kind of cupcake Erin would be if Erin were a cupcake.
So I made a batch of yellow butter cake mini cupcakes while waiting for inspiration to hit. While those baked I needed to shower/clean my apt/fight crime so good thing even minis take about 15 minutes and I had to do 2 batches because I don’t own enough mini tins. (Dear Mom…for Christmas I would like…)
I also decided that Erin would be something sweet/summery/awesome, which to me equals daiquiri. Also, birthdays make me nostalgic, and strawberry daiquiris are the best kind of virgin cocktail since essentially, they’re a smoothie. We were allowed to drink virgin daiquiris at our 8th grad graduation dance and we thought we were so cool. Who doesn’t want to think they are that cool again?
Since cupcakes were baked, I glazed and frosted with boozy. And tears. (While the cupcakes were cooling, a very evil hairdresser decided the thing I really needed in a time crunch was a fashion mullet.) So after some sniffling/a great number of bobby pins/a very carful subway ride, (I oddly do not own a cupcake carrier….Dear Mom…), the little pink happy swirls of frosting were able to toast a very happy birthday to a very wonderful Erin.
Strawberry Daiquiri Cupcakes
- 1 batch yellow butter cake cupcakes (recipe courtesy of Martha S tewart here) baked as mini cupcakes
For the glaze
- 6 oz frozen strawberries, defrosted and pureed in a food processor
- 2 oz white rum
- 1 teas lime juice
- 1/4 c sugar
For the frosting:
- 1 1/2 sticks butter (12 Tbs)
- 5-6 cups confectioners sugar
- 1 teas vanilla extract
- 1 Tbs white rum
- 1 teas lime juice
- 2 Tbs frozen strawberry puree (left over from the glaze)
- pink sugar spinkles for garnish (optional)
Set aside 2 Tbs of strawberry puree for the frosting. In a heavy bottomed sauce pan on medium high heat, combine remaining strawberry puree, rum, lime juice and sugar and bring to a boil. Reduce heat and let simmer until thickened enough to coat the back of a spoon, about 10 minutes.
Poke holes in cupcakes with a skewer or fork and spoon glaze onto cupcakes. Use the back of a spoon to spread glaze into holes. Let cool.
Prepare frosting. Using an electric hand mixer, cream butter and 1 cup confectioners sugar in a high sided bowl until fluffy. Add rum, lime juice and strawberry puree. Mix in remaining sugar, adding more if necessary to reach desired consistency, if piping, it should be a little stiffer.
Sprinkle with pink sugar sprinkles.
Eat. Can be refrigerated up to 3 days.
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