Strawberry Daiquiri

July 19: National Daiquiri Day

Summers are hot, especially in Texas, so Highlander sometimes chills out with a strawberry daiquiri. The fruit is in season and is abundant around this time of the year here. So much so that we have been to two strawberry festivals in Texas (Poteet and Pasadena) which sell the fruit by bushels and baskets! On a hot summer day, relax and cool off with a classic cocktail—strawberry daiquiri—on National Daiquiri Day.

Recipe

(Adapted from Cocktails at Love to Know)

Ingredients

  • 1 ½ cups ice
  • ¾ cup rum
  • ½ cup lime juice, fresh squeezed
  • 3 tablespoon sugar
  • 2 cups fresh strawberries (washed and leaves removed)

Directions

In a blender, place the ice, rum and lime juice. Sprinkle the sugar.

Add the strawberries. Blend/puree/liquefy well. Pour into glasses. Garnish with a strawberry or slice of lime (optional).

Notes

  • For a mocktail (virgin version of strawberry daiquiri), eliminate the rum and substitute with lemon-lime soda.
  • Search our blog for more cocktail recipes.

Strawberry Daiquiri Cupcakes

Strawberry Daiquiri Cupcakes

May 20—Pick Strawberries Day

We tagged along with our goddaughter, Keira B., and her big sisters when they went to pick wild strawberries in their Nana’s big backyard in Central Maine a few years ago. Strewn about were tiny bright red berries peeking out of vibrant green clusters of leaves. Like they were on an Easter egg hunt, the little girls delighted in their discoveries and put their precious finds in a bowl. Sometimes their family would be able to pick bucketloads of wild strawberries, can them and send us jars of preserves.

We don’t live near a strawberry farm or field so we “pick” strawberries at our local grocery store. And we picked a recipe for strawberry daiquiri cupcakes with strawberry buttercream to blog about on Pick Strawberries Day (and National Strawberry Month).

Recipe

(Adapted from Kitchen Goddess)

For the cupcakes

  • 1 (18 ounce) box of strawberry cake mix (we used Duncan Hines brand)
  • 3 eggs
  • 1/3 cup vegetable oil
  • 2 limes, divided
  • ¼ cup rum
  • water

Directions

Grate the peel of one line. Squeeze the juice from the grated lime and from another lime in a liquid measuring cup. Mix in the rum. Add enough water to equal 1 1/3 cups of liquid. Combine the liquid with the cake mix, eggs and oil.

Strawberry Daiquiri Cupcakes

Mix until the ingredients are blended into a smooth batter. Scoop into muffin tins lined with cupcake papers. Bake in a preheated oven at 350 degrees F for 12-15 minutes. Remove from the oven and let cool. Prepare the frosting.

Strawberry Daiquiri Cupcakes

For the frosting

(Adapted from Sprinkles)

  • ½ cup frozen whole strawberries, thawed
  • 1 cup (2 sticks) unsalted butter, firm and slightly cold
  • pinch of coarse salt
  • 3 ½ cups powdered sugar, sifted
  • ½ teaspoon vanilla
  • red food coloring

Directions

In a blender, puree the strawberries. In a mixing bowl, cream the butter with a pinch of salt. Gradually blend in the powdered sugar until well combined and fluffy. Mix in 3 tablespoons of strawberry puree (reserve the rest for another recipe).

Strawberry Daiquiri Cupcakes

Stir in the vanilla. Add a few drops of red food coloring to get a light shade of pink. Mix well until it is a smooth consistency. Frost the cupcakes. We used Wilton tip 1M for a decorative swirl on top of the cupcakes. Refrigerate to set the frosting. Allow the cupcakes to come to room temperature before serving.

Strawberry Daiquiri Cupcakes

Notes