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Strawberry Daiquiri Cosmopolitan Cupcakes

Ingredients for all cupcake bases: 100ml alcohol (as per listed below) 170g caster sugar 40g unsalted butter, softened 120g plain flour 1 tsp baking powder 1 tsp salt 1 large egg 120ml (4fl oz) whole milk 1 tsp vanilla essence

Cupcakes,

Mojito

Cupcakes,

Ingredients for icing: 80g unsalted butter, softened 250g icing sugar 1 tsp finely grated citrus (as listed below) 4 tsp whole milk Any other additions as listed below Method, per Hummingbird Bakery cookbook: 1. Preheat the oven to 170C (325F) 2. Add the alcohol and 30g (1oz) of the sugar to a small saucepan and bring to the boil, allowing it to reduce by about half, then set aside to cool slightly. 3. Meanwhile, using a freestanding electric mixer with the paddle attachment or a handheld electric whisk, slowly mix together the butter, flour, remaining sugar, baking powder and salt. Mix until the ingredients have come together and resemble fine breadcrumbs. 4. In a jug whisk the egg, milk and vanilla essence together. With the mixer or electric whisk still running on a low speed, gradually pour the liquid mixture into the flour and butter and mix thoroughly, scraping down the sides of the bowl every now and then. 5. Spoon batter into cupcake cases. Be sure to fill each case to 2/3 full. 6. Bake for 1215 minutes or until the cupcakes are a light golden-brown colour and bounce back when lightly pressed. While they are still warm, spoon about 1 teaspoon of the alcohol reduction over each cake, then leave to cool completely before icing.

Ingredients for icing: 80g unsalted butter, softened 250g icing sugar 1 tsp finely grated citrus (as listed below) 4 tsp whole milk Any other additions as listed below Using the freestanding mixer or electric whisk, set on a low speed, beat together the butter, icing sugar and citrus zest until combined and crumb-like in texture, then mix together the milk and 4 teaspoons of the reserved alcohol reduction in a jug. Pour the milk and alcohol into the butter and icing sugar mixture, still mixing on a low speed. When all the liquid has been incorporated, increase the speed to high and beat the frosting until soft and fluffy. Ice the tops of each cupcake and allow to set before serving.
Strawberry Daiquiri Alcohol to use: 100ml White rum Icing additions: lime zest Special instructions: In step 1, hull and chop the strawberries into small pieces, then soak in the rum and sugar reduction for 3040 minutes.

Drain the strawberries after 30 minutes and separate the liquid and strawberries. Place a few pieces of strawberry in each cupcake case with batter in it prior to baking. Keep the strawberry rum mix for coating on the cooked and warm cupcake prior to icing. Mojito Cupcakes
Alcohol to use: 100ml White rum Icing additions: Lemon zest, lime zest and freshly chopped mint

Cosmopolitan Cupcakes
Alcohol to use: 50ml Vodka and 50ml cointreau Additional ingredient: Add 40ml of pure cranberry juice in with the sugar and alcohol before boiling Icing additions: Lime zest