Strawberry Daiquiri Cupcakes Semi Homemade Recipes

Steps:

• Add to a blender and puree: ice cubes, light rum, Triple Sec, fresh strawberries and lime juice. Rub the rim of a glass with lime. Roll the glass in sugar. Garnish with lime wedges. Taste and enjoy!

Steps:

• Stir the rum and lime juice together in a large measuring cup. Poke the strawberries all over with a toothpick. Nestle them stem-side up in a 9-by-5-inch loaf pan, wedging them together as much as possible so they stand upright. Pour the rum mixture over the top and refrigerate for at least 6 hours and up to overnight.
• Drain the rum mixture and save to turn into a beverage (see Cook's Note). Put the sugar on a plate and roll the strawberries in it to coat. Transfer to a serving platter and serve immediately.

Steps:

• Combine lime zest and 2 tablespoons sugar in a food processor. Pulse until combined. Set aside.
• Place lime juice, strawberries, rum, 2 to 4 tablespoons sugar, depending on the sweetness of your strawberries, and ice cubes in a blender. Blend until smooth.
• Rub the rims of four glasses with a lime wedge, dip rims in lime sugar, and fill glasses with daiquiri.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
• Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
• In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
• Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
• To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

Steps:

• In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.

Steps:

• In a 2 cup glass measuring cup, combine lime peel and juice with rum; add water to bring liquid up to 1 1/4 cups.
• Beat cake mix, lime/rum/water mixture, apple sauce and eggs in large bowl on low speed for 30 seconds, then on medium speed for 2 minutes.
• Line 24 muffin cups with paper baking cups.
• Spoon batter into muffin cups, filling about 2/3 full.
• Bake in 350 degree oven 15-17 minutes (until a wooden toothpick inserted in center comes out clean).
• Remove cupcakes from pans immediately, place on wire racks and cool completely.
• Pipe/spread cool whip or frosting on top of cupcakes.
• Garnish each with a quarter of a strawberry and a little grated lime peel.

Steps:

• In a blender, place the strawberries, banana, and frozen lemonade. Fill the empty lemonade can halfway with rum, if using, and add it to the blender with the sugar and ice. Blend until well combined and slushy. Add the orange juice to thin the mixture if necessary, or more ice cubes to make it thicker.
• Divide among 2 or 3 glasses. Garnish with a fresh strawberry and serve.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 36 cupcake liners.
• Sift the flour, baking powder, and salt into a medium bowl. Set the bowl aside. In the bowl of a stand mixer, cream the sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine the water and egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined. Scrape the bottom of the bowl. In a small bowl, combine the soy milk and vanilla and set aside. Turn the mixer speed to low and slowly add the dry ingredients and the soy milk, alternating between the 2, ending with the soy milk.
• Fill the cupcake liners 3/4 full with batter and bake until a toothpick inserted into each cupcake comes out clean 19 minutes. Cool the cupcakes completely.
• For the curd: In a medium, heavy-bottomed saucepan, stir together the kiwi puree and sugar. Heat on medium-high until the mixture begins to bubble around the edges. In a small bowl, mix the water and cornstarch into a slurry. Slowly add the cornstarch mixture to the puree while whisking. Cook for 2 more minutes while stirring. Let cool completely. Put the cooled kiwi curd into a piping bag and cut 1/4 inch off the tip.
• For the frosting: In the bowl of a stand mixer, whip the shortening, margarine, and lecithin until completely combined. Scrape the bottom of the bowl to ensure that all the ingredients are mixed thoroughly. Add the strawberry puree and mix until incorporated. Scrape the bottom of the bowl. On low speed, slowly add the sugar a little at a time. Add the lemon juice and rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip.
• For the shooters: Remove the tops and cores from each strawberry. Set the tops aside in a bowl. Measure the rum into a measuring cup with a spout. Pour a teaspoon of rum into the empty cores of each strawberry. Pipe a teaspoon of strawberry frosting on top of each rum-filled strawberry and place the leafy green strawberry tops back on each strawberry.
• To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the kiwi curd in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of strawberry frosting onto each cupcake and garnish with a strawberry rum shooter.

Steps:

• Reserve 1 cup whipped topping in refrigerator.
• Place ladyfinger halves, cut side up, in the bottom of 11×7 inch dish and brush with rum.
• Put cream cheese in food processor and process until fluffy.
• Add remaining whipped topping, strawberries and daiquiri mix and process with on/off pulses until blended.
• Spoon over lady fingers and freeze 6 hours or overnight.
• Remove from freezer 20-30 minutes before serving, top with remaining whipped topping and garnish with fresh strawberries if desired.

Steps:

• In a blender container combine strawberries, powdered sugar, rum and lime juice then cover and blend until smooth.
• Divide sorbet among 6 dessert dishes then pour the daiquiri mixture around the sorbet and garnish each serving with a lime zest.

Steps:

• In a stand mixer, add the cake mix, egg whites, vegetable oil, and the strawberry daquiri concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don't end up with dry cupcakes).
• Prepare muffin pan with cupcake liners (fill the cups between 2/3 and 3/4 full). Bake at 350 for about 20 minutes or until a toothpick registers "done" in the center cupcake.
• Remove the pan from the oven and let rest 5 minutes. Remove the cupcakes and cool completely on a baking rack.
• Once the cupcakes have cooled, frost the cupcakes. (Chill the cupcakes if planning to frost them later).
• FROSTING: First wash and hull strawberries and toss them into a food processor (I used a hand blender). Puree strawberries, put over a strainer to drain some of the liquid. Stir occasionally until most of the liquid has drained.
• Add sugar and egg whites into a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.
• Using the whisk attachment on a stand mixer or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
• Switch to the paddle attachment if you have one (totally optional), and add the butter a tablespoon at a time, beating until smooth.
• Once all the butter is in, beat the frosting on medium-high speed until it is thick and very smooth, 6-10 minutes. Don't freak out if your frosting curdles or separates, keep beating and it will come together again.
• Once the frosting is thick and smooth, gradually beat in the lemon juice on medium speed, waiting until each addition is absorbed before adding more, and then the vanilla. By this point you should have a shiny smooth, velvety, pristine white frosting. You can stop at this point if you want to stick with lemon frosting.
• For strawberry buttercream, gradually add in strawberry puree, beating on medium speed until well incorporated.