Togetherness, inspiration and creativity

Cocktail Cupcakes

Cocktail Cupcakes

Celebrate summer in style with these impressive cocktail cupcakes which look good and taste delicious. cocktailcupcakes 2

 

You may have seen our fab recipe in the latest edition of Craft Club magazine detailing how to make your own Pina Colda inspired cupcakes by our very own Karen Flude.

Here, we show you how to create cupcakes which taste just like Strawberry Daiquiris…

Ingredients
175g (6 oz) caster sugar
175g (6 oz) margarine or butter
3 eggs
175g (6 oz) self-raising flour, sifted
Few drops of lime extract or lime zest

Filling
Strawberry  jam (12 tsp)

Buttercream icing
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
Few drops of rum
Few drops of lime extract or lime zest

Directions
Place all ingredients into a mixer and beat slowly till combined. Divide into cupcake cases filling to half way and bake for approx. 20mins Gas 6 – 200°c – Fan 180. Once baked remove from tray and cool on a wire rack.

Filling – with an apple corer remove some sponge from the centre and fill with strawberry jam.

Buttercream – beat butter, add icing sugar, milk and extracts. Place into piping bag with star nozzle and pipe.

 

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To make Apple Slice fondant
Colour approx. 15g of paste with light green food gel & approx. 5g with darker green. Roll both out very thinly to a depth of approx. 3mm, and cut 2 circles out using pastry cutter. Cut a 3mm wide strip of darker green to a length that will fit all around the outer edge of the circle. Dampen the edge of the circle with edible glue and attach the thin darker greens trip. Cut a slit half way from the outer edge into the centre of the circle. While the slice is still pliable take a cocktail stick and push one end through the apple slice near to the slit, wrap the slice in an ‘S’ shape around two cherries sticking with edible glue as you go and set aside to firm up.

To make Strawberry fondant
Colour approx. 15g of paste with red food gel & 5g with darker green. Divide the red two and roll into 2 balls then narrow one end to create the strawberry shape, and flatten the wider end slightly. Using the Dresden tool use the narrow end and lightly push in to give the appearance of where the seeds are on a real strawberry. Roll the darker green out to 3mm and cut 2 star shapes. Attach to the wider end with edible glue. Allow to firm a little before attaching to a cocktail stick with a little more glue (you can add some sweets to the stick too).

Assemble
Fill glasses with sweets, place finished cupcake into glass and attach your choice of decorations (we’ve used straws and open umbrellas)

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Find the recipe for the Pina Colda cupcakes, as well as the other fruit decoration ideas in issue 16 of Craft Club magazine (for members only).