Try a cupcake recipe with a difference!

What better way to celebrate the sunny weather than with the ultimate summer cocktail – a Strawberry Daiquiri?

You could go down the traditional route and knock up a jug of the rum-based cocktail, or try your hand at this Strawberry Daiquiri Cupcakes recipe from chef Rachel Green.


12 large strawberries, hulled and chopped into small pieces
1 tbsp white rum
100g unsalted butter
250g caster sugar
50ml Mr Hugh’s rapeseed oil
25g cornflower
2 tsp vanilla extract
Zest and juice of 1 lime
75ml of milk
100ml of double cream
3 large free range eggs
300ml self-raising flour, sifted

For the frosting:

150g fresh strawberries, hulled
1 tbsp lime juice
750ml white rum
175g softened unsalted butter
600g icing sugar

Makes approximately 12 cupcakes


1. Preheat oven to 180°C/350°F/Gas 4 and then line a muffin tin with the cupcake cases of your choice. In a small bowl add the chopped strawberries and marinade with 1 tbsp of white rum.

2. Melt the butter on a low heat in a small pan, then remove from the heat and set aside. In a bowl add the sugar, Mr Hugh’s rapeseed oil, cornflour, vanilla extract and the lime zest and juice.  Beat in the butter that has just been melted until the mixture is smooth and creamy.

3. Whisk in the egg, followed by the milk and cream and gently fold in the flour in batches.

4. Divide the chopped strawberries between the prepared cases and spoon the cupcake mixture on top of the strawberries until the cases are two-thirds full.

5. Bake in the pre-heated oven for 20-25 minutes or until light and golden and the sponge bounces back when touched. A skewer inserted in the centre of the cupcake should come out clean.

6. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely then decorate with the strawberry daiquiri frostin

For the frosting:

1. Place the strawberries, lime and white rum in a food processor and whizz for about one minute, or until the mixture is a puree. Then push the strawberries through a sieve into a bowl and set aside.

2. In another bowl cream together the softened butter and the icing sugar until combined and then gradually add the strawberry puree, beating continuously.

3. Spread the icing on the cooled cupcakes with a pallet knife or pipe the icing onto the cupcakes and to finish decorate each one with half a fresh strawberry.

Loved this cupcake recipe? Well why not have a go at baking it in aid of Alzheimer’s Society’s Cupcake Day on 16 June 2016. It is a day dedicated to defeating dementia with the help of the small but mighty cupcake, aiming to raise funds and awareness for the cause. Alzheimer’s Society’s Cupcake Day is more than just a delicious day.  Bake, buy, or just eat and every penny you raise will help defeat dementia. Get your free cupcake kit at cupcakeday.org.uk.