Malibu Strawberry-Lemon CrunkcakesSeptember 2, 2008 at 7:24 PM | Posted in cupcakes | 25 Comments
Tags: crunkcakes, lemon, malibu rum, strawberry
I have a special place in my heart for crunkcake recipes. Maybe its the lush in me but I love me some alcohol. Please drink responsibly. What better way to “drink” your favorite booze than in a cupcake? You get the taste but not the hangover! Sweet! (Pun intended.)
Check out some of my other crunkcake recipes.
Question for my readers:
What are some of your favorite alcoholic drinks? margarita? daiquiri? Help me think of my next crunkcake!
(Recipe adapted from OneImaginaryGirl | photos from me!)
Makes about 12 cupcakes
For lemon cake
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cups granulated sugar
4 tbsp (1/2 stick) salted butter, softened
1/2 cup buttermilk
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
swiss italian meringue buttercream
2 egg whites at room temperature
1/8 teaspoon cream of tartar
1/4 teaspoon fresh lemon juice
1/2 cup sugar
1/4 cup water
12 tbsp (1-1/2 sticks) unsalted butter, cut into pieces and softened
1-2 tablespoons Malibu Caribbean Rum, coconut flavor, to taste
For strawberry puree
5 ounces frozen strawberries, thawed (I used fresh strawberries)
1 teaspoons sugar, more or less (to taste) (I used about 2 tsp)
1/2 teaspoon fresh lemon juice, more or less (to taste)
To make cupcakes—
Preheat oven to 350°F.
Line pan with cupcake liners.
Combine the flour, baking powder, baking soda, and salt in a medium bowl and stir to combine.
In the bowl of your mixer, combine the butter and sugar and beat until well-blended on medium speed. Add the eggs, one at a time, beating well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour. Beat in the lemon zest and juice.
Fill each cupcake cup about two-thirds full and bake for about 17-22 minutes, or until a toothpick inserted in the centrer of a cupcake comes out clean. Allow to cool completely before frosting.
To make buttercream—
Beat the egg whites in the bowl of your mixer with the whisk attachment until frothy, then add the cream of tartar and beat just before stiff peaks form.
Meanwhile, stir together the sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, stirring until sugar is dissolved and washing down side of pan with a pastry brush dipped in cold water. When syrup reaches a boil, put your candy thermometer into it and continue boiling, without stirring, until it reaches about 238-242 degrees Fahrenheit.
Immediately remove from heat, turn your mixer back on (if you had it off like me) and slowly pour the hot syrup in a thin stream into the egg whites, beating constantly at high speed and making sure to not pour directly on the side of the bowl. Beat meringue until the bowl is cool to the touch.
Change out your whisk for your paddle attachment and scrapes down the sides of the bowl. On medium speed, gradually add butter about two pieces at a time, beating well after each addition until incorporated. Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added, but will come back together before beating is finished. If that doesn’t work, try chilling it a bit in case your meringue was too hot.) Finally, add the Malibu and mix thoroughly.
Mine looks curdled (top right picture) but I just kept beating and it all comes together eventually.
To make puree—
Place the strawberries and their juice into your blender. Pulse a few times until pureed. Stir in the sugar and lemon juice until it’s the taste you want.
To assemble cupcake—
Pipe or spread on IMBC frosting. Drizzle some strawberry puree on top. Garnish with a strawberry.
Don’t mind me. I am learning to play around with blur on photoshop. Cool huh?
Husband rating: A
He’s not a strawberry-lemon addict like me but he really loved the Malibu SMBC frosting. He said it was smooth, light and melts on your tongue.
Wifey rating: A
Ditto hubs on the frosting. I have to admit… I ate alot of the frosting by itself. It was so good with the strawberry lemon cupcake flavors.
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