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Sunday, April 10, 2011

Cocktail Cupcakes

 A few weeks ago, as the temperature hovered around zero degrees, we decided - along with several of our neighbours - that no matter what the weather on April 10th, we were going to get together, dress in our summer clothes, and have cocktails on the deck. Well, we did end up having a quick toast to the upcoming Summer out there, then quickly ran back inside where it was warm and where the boys were firing up the oven for homemade pizza. The appetizers were wonderful (thanks Cathy) and the pizzas were awesome (thanks Paul and Joe).

In keeping with a summer theme, we had Pina Colada cupcakes for dessert. It’s a simple recipe that starts with a white cake mix. Drain an 8 ounce can of crushed pineapple (save the juice). Add pineapple, ¾ cup sweetened shredded coconut, ¾ tbsp rum flavouring, 1 Tbsp coconut flavouring and 1/2 tsp pineapple flavouring to the cake mix along with the eggs and oil in amounts specified on the cake mix box. In place of the water, substitute the reserved pineapple juice topped up with water to make up the required amount of liquid. This recipe makes about 24 medium-sized cupcakes. (Bake at 350 degrees for about 18 minutes).

The icing is simply an 8 ounce package of cream cheese (at room temperature), blended with ¼ cup of butter, 1 Tbsp dark rum and 5 cups of icing sugar. Once cupcakes are cool, pipe icing on with a 1M tip. Top with a piece of pineapple, a cherry and add a small drinking straw.

Another great recipe for cocktail cupcakes is  Margarita Cupcakes with Key Lime Icing . These look great when the icing is “rimmed” with white sanding sugar to represent the salt. Stick a slice of lime on the top along with a straw and you’re done! This same recipe can be used to make Strawberry Daquiri cupcakes by substituting the frozen Margarita mix for frozen Strawberry Daquiri mix.


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