VIRGIN STRAWBERRY DAIQUIRI
This drink is probably the best drink I have ever had in my life! You make it with strawberries, sugar, lemon juice, ice, and lemon-lime soda. You can substitute red cream soda or your favorite flavor for the lemon-lime.
Provided by Helena W.
Categories World Cuisine Recipes Latin American Caribbean
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- In the container of a blender, combine the strawberries, sugar, lemon juice and lemon-lime soda. Add the ice and blend until smooth. Pour into a fancy glass to serve.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 74.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 24.6 mg, Sugar 52.1 g
STRAWBERRY DAIQUIRI CUPCAKES BY WENDY
Like my Margarita Cupcakes but different enough to post a new recipe! :o) These are super easy to make too! Enjoy! Oh and if you don't want to put alcohol in them, you can just leave it out! No biggie :o)
Provided by Wendy Rusch
Categories Cakes
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350. Line cupcake pans with 18 liners.
- 2. CUPCAKES: In a large mixing bowl, whisk together mix and flour. With mixer on medium speed, mix in daiquiri mix, egg whites and egg, rum, lemon zest and vegetable oil. Then beat on high for 2 minutes.
- 3. Fill liners 2/3 full and bake at 350 for 18-21 minutes. Until toothpick inserted comes out fairly clean...let cool in pans 10 min then place on wire cooling racks until cooled completely then frost.
- 4. FROSTING: In large mixing bowl, cream butter and cream cheese together, add juice, rum and powdered sugar and mix until creamy and fairly thick, as the strawberries will juice slightly. Stir in diced strawberries and spread or pipe onto cupcakes. Make strawberry fans and top cupcakes if desired.
STRAWBERRY LEMONADE CUPCAKES
Make and share this Strawberry Lemonade Cupcakes recipe from Food.com.
Provided by Sierra
Categories Dessert
Time 42m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350. Line a muffin tin with paper liners.
- In a small bowl, mix together flour, baking powder, and salt.
- In a large bowl, whisk together sugar, butter, and egg until smooth. Add yogurt, lemon zest, lemon juice, and lemon extract. Beat until smooth. Add flour and mix just until smooth.
- Scoop batter into paper liners. Bake 22-25 minutes. Let cool in pan for 10 minutes. Remove from pan and let cool completely on rack before frosting.
- For frosting:.
- Wash and hull strawberries. Puree in food processor and set aside.
- Add sugar and egg whites into bowl of mixer. Fit over pan of simmering water. Whisk constantly, keeping mixture over heat, until it feels hot to the touch, about 3 minutes.
- Remove bowl from heat. Using the whisk attachment on a stand mixer, beat meringue on medium speed until cool, about 5 minutes.
- Switch to paddle attachment and add butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat on medium-high until very smooth and thick, 6-10 minutes. If the buttercream curdles or separates, keep beating and it will come together again.
- Gradually beat in lemon juice, then the vanilla. You should have a shiny, smooth, velvety white buttercream. For lemon buttercream, stop at this point. For strawberry-lemon buttercream, add the strawberry puree.
STRAWBERRY DAIQUIRI DRUNKCUPS
Sweet and super strawberry-y, you can most definitely taste the flavor of the daiquiri mix. The rum flavor is very subtle, so don't be deterred by that. I can't wait to serve these at my next party!
Provided by Nicole Rust
Categories Fruit Desserts
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Pre-heat oven as directed on box.
- 2. Add the correct amount of butter/oil and eggs as directed on box.
- 3. When it comes to the amount of liquid you need to use (the water) substitute the mixer and the rum. (my box says 1 1/4 c. water so I used 1c. mixer and 1/4 c. rum)
- 4. Mix all ingredients together and spoon into cupcake holders. Bake as directed. It should make 15-20 cupcakes
- 5. While the cupcakes are baking take the frozen strawberries in a bowl and cover with some rum. You will need enough berries for one on each cupcake. Let the berries soak in the rum and remember to stir them ever so often.
- 6. * If you want a little extra rum in the cakes. Take a small bowl and fill it with rum. Before icing the cakes dip the tops of each one in the rum. It gives it just that extra kick! ;)
- 7. Now for the icing:
- 8. In a large bowl, beat the butter with an electric mixer for 1 minute.
- 9. Add 6 cups of confectioners' sugar, the rum, and the mixer. Beat on low speed until creamy. Gradually add the remaining confectioners' sugar, a little at a time, until the frosting is thick and creamy.
- 10. Once the cupcakes are cooled completely...In a icing bag or (what I use) a gallon zip lock bag fill it with the icing (if using the zip lock, once it is full just cut the tip of one corner to make a small hole {about the size of your pinky finger tip})
- 11. Ice the top of each cake and then place one drunk strawberry on each one and enjoy!!!!
- 12. * If you are making these and you want to make them child friendly, replace the 1/4 cup rum in the cake with 1/4 cup water and the 1/4 cup rum in the icing with 1/4 cup milk.
STRAWBERRY LEMONADE CUPCAKES
These strawberry lemonade cupcakes are a beautiful summer treat.
Provided by Jody Rigdon
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 3h25m
Yield 18
Number Of Ingredients 18
Steps:
- Place strawberries in a medium bowl. Cover with 1 1/2 tablespoons sugar and refrigerate, 2 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Mash strawberry and sugar mixture with a potato masher, or pulse gently in the bowl of a food processor until strawberries are chunky. Strain strawberries over a bowl, reserving juice.
- Whisk flour, baking powder, and salt together in a medium bowl.
- Beat butter and 1 1/4 cups sugar in the bowl of a stand mixer until pale yellow and fluffy. Add eggs, one at a time, mixing for about 1 minute after each egg and scraping down the sides of the bowl. Mix in vanilla extract and strawberry extract.
- Add flour mixture in 2 batches, alternating with the milk, blending well and scraping the sides of the bowl after each addition.
- Fold in strawberries and 5 tablespoons strawberry juice with a wooden spoon until well incorporated and you can see bits of strawberry showing throughout the batter. Fill cupcake liners 3/4 full.
- Bake in the preheated oven until the tops of the cupcakes are a lovely golden color and they spring back when pressed, about 18 minutes.
- Cool in muffin cups for 5 minutes. Remove from tins and finish cooling on a wire rack, about 30 minutes.
- While the cupcakes are cooling, combine powdered sugar, butter, milk, lemon zest, lemon juice, and vanilla in the bowl of a stand mixer; whip until creamy.
- Pipe frosting onto cupcakes and garnish each with a strawberry slice.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 54.4 g, Cholesterol 77.7 mg, Fat 16.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 10.2 g, Sodium 226.7 mg, Sugar 36.2 g
STRAWBERRY LEMONADE / (VIRGIN) DAQUIRI CUPCAKES
I was shooting for a strawberry lemonade cupcake and it ended up tasting very strawberry and just a hint of lemon - I'll probably add more lemon flavor if I make again. These were still fantastic though and BEAUTIFUL presentation. The frosting recipe is a royal frosting with bits of strawberries (or you can make just lemon) - beautiful! Both the cupcake and the frosting are pink! I used a large star tip to frost. I modified a Pink Lemonade Cupcake recipe I found on a blog called Confections of a Foodie Bride for the cupcake part and the Strawberry Lemonade frosting recipe from Love & Olive Oil blog.
Provided by Emmelyn Stieb
Categories Dessert
Time 55m
Yield 24 cupcakes
Number Of Ingredients 10
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.
Nutrition Facts : Calories 175.6, Fat 9.3, SaturatedFat 4.2, Cholesterol 15.2, Sodium 156.6, Carbohydrate 21.8, Fiber 0.3, Sugar 16.4, Protein 1.8
STRAWBERRY DAIQUIRI CUPCAKES (SEMI-HOMEMADE)
This is my take on a super easy semi-homemade recipe from Dierberg's Everybody Cooks June 2008 issue. Perfect for a summery luncheon, a bridal shower, a baby (girl) shower, or a get-together with the girls!
Provided by januarybride
Categories Dessert
Time 27m
Yield 24 cupcake, 24 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 14.9, Fat 0.6, SaturatedFat 0.2, Cholesterol 26.4, Sodium 10, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 0.8
SCRUMPTIOUS STRAWBERRY LEMONADE CUPCAKES
Make and share this Scrumptious Strawberry Lemonade Cupcakes recipe from Food.com.
Provided by MaMas Apprentice
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- For cupcakes: In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in mashed strawberries, oil, milk and eggs. Beat on low speed until blended. Scrape bowl and beat 2 minutes on medium speed. Pour batter into prepared cupcake pans.
- Bake at 350 for 15-20 min or until cupcakes are done.
- For the lemon cream cheese frosting: Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Add lemon juice and mix well.
- Top each cupcake with a slice of strawberry and lemon zest. Voila!
Nutrition Facts : Calories 455, Fat 23.7, SaturatedFat 7.2, Cholesterol 51.8, Sodium 258.2, Carbohydrate 59.1, Fiber 0.3, Sugar 52.8, Protein 3.1
STRAWBERRY LEMONADE OLIVE OIL CUPCAKES RECIPE BY TASTY
Your favorite summer beverage becomes a delicious dessert in these sweet-tart cupcakes. Fresh strawberry purée lends a pop of color, while olive oil enhances the fruity flavor and moist texture. The cupcakes are topped with a velvety smooth lemon buttercream frosting and garnished with candied lemon wheels and fresh strawberries. To make the strawberry purée, stem and hull about 8 large strawberries and blend in a food processor until smooth.
Provided by Tikeyah Whittle
Categories Desserts
Yield 18 cupcakes
Number Of Ingredients 20
Steps:
- Make the candied lemon: Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper.
- Thinly slice the lemon into rounds, about ⅛-¼-inch-thick, removing the seeds.
- In a medium shallow skillet, combine the water and granulated sugar. Cook over medium heat, stirring occasionally, until sugar dissolves, 3-4 minutes. Reduce the heat to medium-low, add the lemon slices to the syrup, and simmer until the flesh of the lemons begins to turn translucent, about 15 minutes.
- Transfer the lemon slices to the prepared baking sheet. Bake for 25-30 minutes, or until crisp. Remove from the oven and let cool completely.
- Make the cupcakes: Preheat the oven to 350°F (180°C). Line 18 muffin tin cups with paper liners.
- Make the cupcakes: In a large bowl, sift or whisk together the flour, granulated sugar, salt, and baking powder.
- In a medium bowl, combine the butter, strawberry purée, and olive oil. Beat with an electric hand mixer on medium speed until lightened in color and fluffy.
- Gradually add the dry ingredients to the wet ingredients and mix on medium-low speed until just combined.
- In a separate medium bowl, whisk together the egg whites, milk, and red food coloring.
- Add the egg white mixture to the batter and mix on medium-low speed until smooth.
- Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely, about 20 minutes.
- Make the lemon buttercream: In a large bowl, combine the butter, cream cheese, salt, vanilla, lemon juice, and powdered sugar. Mix with an electric hand mixer on low speed until smooth. Transfer to a zip-top bag with the corner snipped off or a piping bag fitted with a round tip.
- Pipe the buttercream on top of the cupcakes. Garnish with the candied lemon wheels and sliced strawberries.
- Enjoy!
Nutrition Facts : Calories 246 calories, Carbohydrate 37 grams, Fat 8 grams, Fiber 0 grams, Protein 4 grams, Sugar 24 grams
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STRAWBERRY DAIQUIRI CUPCAKES - NATURALLY SWEET KITCHEN
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5/5 (1)Estimated Reading Time 9 minsCategory CupcakesTotal Time 1 hr 30 mins
- Set a small saucepan filled with an inch of water over a hob on high heat. Once the water is boiling, turn it down to a low simmer.
- Create a double boiler in the same way as above. Make sure the bowl that is being used for the meringue is squeaky clean and free from any oil, otherwise the meringue will not whip.
- Core out a small section at the centre of each cooled cupcake, making sure not to cut completely to the bottom of the cake.
THE BEST STRAWBERRY DAIQUIRI CUPCAKES: BOOZY BAKES V.
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Cuisine American BakingTotal Time 45 minsCategory DessertCalories 300 per serving
- Preheat your oven to 350 degrees F. Prepare a 12-cake muffin tin with cupcake liners and spray with cooking spray.
- Make your batter. Cream your butter and sugar together for 3-4 minutes or until light and fluffy. Add your room temperature eggs one at a time and keep beating until pale and fluffy. Add the milk and sour cream, mix until combined. Add the salt, vanilla, and strawberry extract (optional), mix until combined. Add the rum, mix until combined. Fold in your dry ingredients. Last, fold in the chopped strawberries.
- Fill each cupcake liner 2/3 full. Bake for 15-18 minutes or until an inserted toothpick comes out clean. Remove from the oven and cool completely. Core each cupcake using a cupcake corer, a sharp knife, or a circle cutter. Reserve the cores to reinsert after filling.
- Meanwhile, make your lime curd. Mix the cornstarch and water in a small bowl to make a slurry, and then combine all of the ingredients in a small saucepan over medium heat, whisking frequently. Slowly bring the mixture to a boil. Cook it until quite thick. Pour the thickened curd into a bowl and put in the freezer until completely cooled and set. Put in a piping bag and set aside until ready to use.
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