Strawberry Daiquiri Cupcakes

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Strawberry Daiquiri Cupcakes

My friend Shelly is getting married in June, and she’s chosen a beach themed wedding. She wanted something fun, fruity, and beachy – and thought a strawberry daiquiri cupcake sounded like a good contender for her cupcake lineup. I went to work in the kitchen, and this are what I ended up with. The ones we make for her big day will be much more subdued – with more natural looking decorations. But, I couldn’t help gussying them up with a cute cocktail umbrella. Can you blame me?

So, it’s a strawberry daiquiri cupcake – which is a vanilla cupcake that I spiked with some homemade strawberry daiquiri mix, and a glug of rum. They turned out moist and delicious. I then topped them with a rum buttercream – which was the absolutely perfect addition. Frostings are so much fun, there’s always a fun new flavor to create and experiment with! I used rum extract, as well as a little of the “hard stuff” to flavor the frosting, and I think it was a nice balance.

Just looking at them makes me want the beach! Another month or so, and we’ll be taking a batch of these cupcakes to the sandbar (via boat!) to share with our friends. Come on summer!

Strawberry Daiquiri Cupcakes

1 cup butter, softened
2 cups sugar
4 eggs, room temperature
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 cup buttermilk
3/4 cup strawberry daiquiri mix
2 Tbsp rum (I used Capt. Morgan Spiced)
1 tsp vanilla extract
2 drops red liquid food coloring (optional)

For the buttercream:
1 cup butter, softened
4 cups confectioner’s sugar
1 Tbsp rum
1/2 tsp rum extract

Preheat oven to 350. Line 2 cupcake tins with liners. Combine the flour, baking powder, and baking soda in a medium bowl. Whisk to combine and set aside. In a large measuring cup, combine the buttermilk, daiquiri mix, rum, and vanilla. Whisk to combine and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in the eggs, one at a time, mixing well after each addition.

With the mixer running on low, add the flour and buttermilk mixture in three increments – beginning and ending with the flour. Add the food coloring, if using, and mix until just combined. Divide the batter evenly between liners, filling about 2/3 of the way full.

Place in preheated oven and bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Remove to cool on wire rack.

To make the buttercream, beat the butter until light and fluffy. Slowly beat in the confectioner’s sugar until smooth. Add the rum, as well as the rum extract. Mix to combine. Frost cooled cupcakes as desired.

DIY Strawberry Daiquiri Mix

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Strawberry Daiquiri MixStrawberries. Ice. Rum. What’s not to love in a strawberry daiquiri? Pre-bottled mixes, that’s what. As with the margarita, and every other libation known to man – I’ve found that drinks are always better when made from fresh ingredients right in your own home!

My girlfriend is getting married in June, and requested strawberry daiquiri cupcakes for her beach wedding (recipe is coming Friday!). I found a couple of recipes that looked promising, but they all used fresh strawberries in addition to a store-bought mixer. I decided to take matters into my own hands, strike two birds with one stone, actually have fresh pureed strawberries IN the mix. It’s pretty much a glorified strawberry simple syrup – but it’s wonderful! Great when blended with ice for a strawberry daiquiri, on top of ice cream, or a little bit in your glass of lemonade will turn it a gorgeous hue of pink.

DIY Strawberry Daiquiri Mix

2 cups fresh strawberries, sliced
1/2 cup granulated sugar
1/2 cup water
1/4 cup fresh squeezed lime juice

For a cocktail:
ice
fresh strawberries
rum (white or brown)

In a small saucepan combine the water and the sugar over medium heat. Stir until sugar dissolves.

Combine lime jucie, strawberries, and sugar syrup in a blender and puree until smooth.

To make a cocktail; combine 1.5 cups ice, 1/4 cup daiquiri mix, 2 sliced strawberries, and 3 Tbsp rum in a blender. Blend until smooth. Pour into a tall glass with a straw, and garnish with a strawberry.

Pork Tenderloin Marsala

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Pork Tenderloin Marsala

I love pretty much anything that’s been Marsala-fied. It’s such an indispensable item to have in your liquor cabinet. It’s got a wonderful, rich depth of flavor when used for cooking, and it’s shelf stable – meaning that you can open it up, and it’ll keep fine un-refrigerated for years (not that a bottle ever makes it that long in our house). It comes in two varieties – sweet & dry. I usually buy the sweet, then balance out that sweetness with lemon juice when I’m doing a dish like this. Sweet Marsala is also great in dessert and other sweet recipes as well. So if you don’t have a bottle, pick one up – it’s handy to have on hand.

Chicken Marsala is pretty much my favorite dinner, and has been for years. But, in an effort to get less chicken – and more “other stuff” into our weekly menu I thought a Marsala twist on a pork tenderloin would be fun. Turned out to be alot easier than chicken marsala too, as the pork didn’t have to be pounded out to an even thickness – then coated and fried. Instead I took cues from this recipe – gave the tenderloin a little soak in the wine, then seared it off in the pan, cooked the mushrooms, added the wine, and finished it all off in the oven. It turned out delicious, and like I said – it was so much easier than the chicken version. And probably healthier too!

Pork Tenderloin Marsala

1 1/2 cups Marsala wine
1/4 cup lemon juice
1 pound pork tenderloin
2 Tbsp olive oil
8 oz sliced mushrooms
3 cloves garlic, minced
1 Tbsp tomato paste
1/2 cup chicken broth
2 tsp salt
4 Tbsp butter

Preheat oven to 425 degrees.

Combine 1 cup Marsala wine, lemon juice, and 1 tsp of salt in a large resealable bag. Add the pork tenderloin and marinate for 30-60 minutes.

In a large ovenproof skillet, heat olive oil over medium-high heat. Remove tenderloin from the bag (reserving the marinade), and sear on all sides until browned – about 10 minutes. Remove from pan and set aside on plate.

Add the remaining olive oil to the pan, and add the mushrooms – tossing to coat with the oil. Cook, stirring occasionally, until mushrooms are starting to brown on the edges and release most of their liquid – about 5 minutes. Add the garlic and the tomato paste to the pan and cook for an additional minute.

Slowly pour the remaining Marsala wine to the pan, along with the chicken stock and leftover marinade. Bring to a boil and whisk in the butter until smooth, and season to taste with salt and pepper. Return the tenderloin to the pan, turning once to coat.

Carefully place the skillet in the oven, and bake for about 15-20 minutes – until the internal temperature of the pork reaches 135 degrees.

Remove from the oven and remove tenderloin to cutting board. Let rest 5 minutes before slicing into 3/4-inch slices and serving with the sauce.

Cheerwine Cake

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Cheerwine Cake

First of all, let me just apologize now for introducing you to this cake. I’m usually not a fan of sheet cakes – but this one is in a stratosphere all it’s own. It’s totally a cake that your Southern grandmother would have made, that is – if you had a Southern grandmother. But with this cake, you can totally pretend you did, and say it’s a recipe that was handed down from her!

Our friends Jamie & Alex came over for dinner a couple weeks ago, and Jamie brought this as dessert.  I’d heard her rave about it before, so I was excited to try it. She said an old woman who used to come to her mom to get her hair cut would bring this cake, and she loved it as a little girl. Then, thanks to Pinterest – she found a recipe and gave it a whirl. I was enamored – rich, gooey, sweet deliciousness.

The traditional version is make with Coca-Cola, but when I made my version I used Cheerwine. It’s a cherry-ish flavored soda that hails from North Carolina (or “Cackalacky” as we like to call it). We rarely drink soda, but I’m always looking for an excuse to buy some Cheerwine! There’s also a bit of soda in the glaze/frosting (it’s kind of somewhere in the middle) and I added some maraschino cherry juice to bump up the flavor a little bit more. It always stays a little bit soft, but forms this awesome glaze-like slightly crunchy top layer.

This will be the moistest chocolate cake you’ve ever had the pleasure of enjoying. And, it’ll be the easiest chocolate cake you’ve ever had the pleasure of making. Do you see why I apologized in advance? Have a great weekend everyone!

Cheerwine Cake

2 cups flour
2 cups sugar
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1 cup butter
1/4 cup cocoa powder
1 cup Cheerwine or Coca-Cola
1/2 cup buttermilk
2 eggs
1 tsp vanilla

For the frosting:
1/2 cup butter
1/4 cup cocoa powder
1/2 cup Cheerwine or Coca-Cola
1 Tbsp maraschino cherry juice
4 cups confectioner’s sugar

Pre-heat oven to 350 degrees. Grease a 9×13 inch pan well with butter or shortening.

In the bowl of an electric mixer fitted with the paddle attachment combine the flour, sugar, salt, baking soda and cinnamon. Mix to combine.

In a small saucepan combine the butter, cocoa powder, Cheerwine, and buttermilk. Stir over medium heat until butter has melted and mixture has combined.

Remove chocolate mixture from heat, and with the mixer running on low, slowly pour into the flour mixture. Add in eggs one at a time, then the vanilla. Mix until combined, then pour into prepared baking pan.

Bake for 30 minutes, or until a toothpick comes out clean.

While cake is baking, make the frosting/glaze. In a large saucepan, combine the butter, cocoa powder, Cheerwine, and maraschino juice. Bring to a boil, remove from heat, and carefully whisk in 4 cups of confectioner’s sugar until smooth.

Pour the frosting over the warm cake. Let sit for at least 2 hours before cutting, or even overnight. I’ve found it’s even better on the second day than it is on the first!

Source: adapted from MayFlaum.com, originally published from The Junior League of Athens, GA