It’s only mid November but it feels a lot like January pretty much everywhere in the US. So I thought you might want to think happy tropical island thoughts. You know, like umbrella drinks and warm breezes. While I can’t give you either of those, I CAN give you this recipe from Living Better Together with coconut and rum. You feel a little better already, don’t you? You’re welcome!
Island Daiquiri Cupcakes
Cake Ingredients:
- 1 Box Duncan Hines White Cake Mix
- 3.9 oz. Package Jell-O Coconut Cream Instant Pudding
- 4 Egg Whites
- 1 cup Sour Cream
- 3/4 cup Vegetable Oil
- 1/4 cup Milk or Coconut Milk
- 1/4 cup Rum
- 1 tbsp Vanilla Extract
- 1/4 tsp Sea Salt
- 1 tbsp Coconut Extract
Key Lime Curd Ingredients:
- 4 tbsp Unsalted Butter
- 1/4 cup Key Lime Juice approx. 4-5 Key Limes
- 1 tbsp Key Lime Zest
- 3 Eggs
- 3/4 cup Sugar
Frosting Ingredients:
- 2 cups Heavy Cream
- 1/3 cup Instant Vanilla Pudding Powder
- 1 – 1.7 oz. Package of Freeze Dried Mangoes (I get mine at Trader Joe’s but you can also buy them on Amazon)
- 1/2 cup Confectioners’ Sugar
Cupcake Directions:
- Preheat oven to 375 F.
- Line cupcake pan.
- Combine all ingredients in a stand mixer and beat until combined.
- Fill cupcake liners 1/2 – 3/4 full.
- Reduce heat to 325 F.
- Bake for 18-22 minutes until toothpick comes clean.
- Remove from oven and transfer cupcakes to cooling racks to finish cooling.
- Once cupcakes have cooled, core them for the key lime curd.
Key Lime Curd Directions:
- In a small pot, wisk together eggs and sugar until well blended.
- Wisk in key lime juice and zest.
- Turn heat on medium-low and stir fast and constantly until mixture is warmed through.
- Add butter a tablespoon at a time until melted and curd becomes smooth.
- Continue stirring constantly until curd thickens and looks almost creamy.
- Curd is done once it coats the back of a spoon.
- Strain curd through a cheese cloth or fine mesh sieve into a medium bowl to remove zest piece and any clumps.
- Tightly seal bowl with cover or cling wrap and place in the fridge until completely cooled.
- Once cooled, spoon about a tbsp or a little less into the holes you cored out in the cupcakes.
Frosting Directions:
- Add freeze dried mangoes to a food processor and blend until you have a fine dust.
- Combine all ingredients in a stand mixer or large bowl and whip until frosting is light and fluffy.
- Use a bag or decorator tool to pipe frosting on cooled cupcakes making sure to cover the key lime filling entirely.
- Serve immediately for best taste.