Makes: approx 12 cupcakes
ACTIVE INGREDIENTS
- 12 huge strawberries, sliced into little 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 huge free variety eggs
- 300ml self-raising flour, looked
- For the frosting:
- 150g fresh strawberries, hulled
- 1 tbsp lime juice
- 750ml white rum
- 175g softened unsalted butter
- 600g icing sugar
METHOD
Preheat oven to 180C/350F/Gas 4.
Line a muffin tin with the cupcake cases of your selection. In a small bowl include the sliced strawberries and marinade with 1 tablespoon of white rum.
Melt the butter on a low heat in a small pan, then eliminate from the heat and reserved. In a bowl add the sugar, rapeseed oil, cornflour, vanilla extract and the lime passion and juice and beat in the butter that has just been melted till velvety and smooth.
Then whisk in the egg followed by the milk and cream and carefully fold in the flour in batches trying not to over beat however making sure all the ingredients are well included.
Divide the sliced strawberries in between the ready cases and spoon the cupcake mixture on top of the strawberries up until the cases are two-thirds full.
When touched, bake in the pre-heated oven for 20-25 minutes or up until light and golden and the sponge bounces back.
A skewer placed in the centre of the cupcake must come out clean.
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool entirely.
When cool decorate the cupcakes with the strawberry daiquiri frosting.
For the frosting; place the strawberries, lime and white rum in a food processor and whizz for about 1 minute or up until the mixture is a puree. Then press the strawberries through a sieve into a bowl and set aside.
In another bowl, cream together the softened butter and the icing sugar until combined and gradually add the strawberry purée, beating continually.
Spread the icing on the cooled cupcakes with a pallet knife or pipeline the icing onto the cupcakes and to finish embellish each one with half a fresh strawberry.
This cupcake recipe can be made use of as a standard vanilla cupcake recipe and you can include other flavourings as you wish.