Posts Tagged: cupcake recipes



A strawberry daiquiri was the first cocktail I ever tried. I was vacationing in Saint Thomas recklessly laying on the beach without sun block (ah to be 21 again) and snorkeling the clear blue waters of the U.S. Virgin Islands.   At the end of each full day of water adventure, I treated myself to one of the most refreshing blended cocktails out there.

Just like its cocktail version, these strawberry daiquiri cupcakes combine strawberries, sugar, lime and rum to make a sweet treat that can be enjoyed any time of day. Roasting the strawberries ahead of time intensifies not only their sweet flavor but also their beautiful red color eliminating the need for any artificial coloring or additives.

This recipe yields 14 booze infused cupcakes topped with a heaping mound of vanilla whipped cream.

Btw, this recipe can also be found in the upcoming reprint of my first cookbook Beach House Baking. You can pre-order it on Amazon here!



beach town baking



  • 12oz strawberries (hulled and quartered)
  • 1 teaspoon sugar
  • 1 cup cake flour (sifted)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3oz unsalted butter (soft)
  • 1 cup sugar
  • 1 Medium lime (zested)
  • 1 teaspoon vanilla extract
  • 2 Large eggs
  • 1/4 cup evaporated milk
  • 2 tablespoons rum (i prefer bacardi)
  • 2 cups heavy cream
  • 1/2 cup powdered sugar (sifted)
  • 1 teaspoon vanilla extract


Preheat the oven to 350 degrees. Line two cupcake pans with 14 paper liners and set aside.
Combine the strawberries and 1 teaspoon sugar in a large bowl. Transfer to a 9-inch pie plate and roast in the oven for 45 minutes, stirring once halfway. Remove from oven and let cool for 10 minutes. Puree in a blender until smooth and set aside.
Sift the cake flour, baking powder and salt. Set aside.
In a mixer fitted with the paddle attachment, cream the butter, sugar, lime zest and vanilla on medium speed until light and fluffy, about 2 minutes. Mix in the eggs one at a time, scraping well after each addition. With the mixer on low speed, add the milk and dry ingredients alternately, beginning with the milk and ending with the flour. Mix in the rum and the strawberry puree. Scrape bowl well.
Scoop the batter into the cupcake liners, filling them up to the rim. (I use a 2.6-ounce ice cream scoop.) Bake in the center of the oven for 20 to 22 minutes or until a toothpick comes out clean. Cool for 10 minutes, remove from the pan, and allow to cool completely before frosting.
Make the frosting: Combine all ingredients in a mixer fitted with the whip attachment. Beat on low speed until the mixture begins to thicken. Increase speed to medium and continue mixing until cream is stiff yet smooth. Transfer to a piping bag and frost the cooled cupcakes.

Beach Town Baking’s Guinness Cupcake


SugarBlossom-49Fun fact: Did you know that Saint Patrick was a real person? He lived from c. AD 385 to AD 461, and was the most celebrated patron Saint of Ireland.

Guinness, on the other hand, is one of Ireland’s most celebrated alcoholic beverages. The characteristically black stout is known throughout the world for its distinctly rich, malty flavor, and anything remotely resembling chocolate would taste great in a cupcake, right?

To celebrate the upcoming St. Patrick’s Day holiday, I’m making one of my favorite cupcakes (which just so happens to fit in with the theme) : the Beach Town Guinness Cupcake, made with—you guessed it—Guinness stout.  And not only do I use Guinness in the cake recipe, I also douse it in the meringue topping, too, because really, you can never have too much Guinness!

I pipe and torch a tall mound of meringue over the cupcake to resemble the frosty head of a pint, and then top it off with a shamrock sugar charm from LUCKS.

Only one bottle of Guinness is used for each batch (but I always have another one in hand just in case 🙂 ) It’s the perfect boozy treat for St. Patrick’s Day, and I know I’ll be enjoying some of these this Sunday!

Come on into my beach town bakery, Sugar Blossom Bake Shop, and grab one of these for the weekend. As for the recipe, well, you’ll have to stay tuned for my cookbook for this one  😉






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