Summer Cocktail Cupcakes
It’s finally warm in Minnesota! I didn’t think we were ever going to warm up here. It’s been so nice to sit outside and enjoy the sunshine.
Apparently Pinterest is in summer mode also because I have been seeing a lot of suggestions for summer cocktails. Reading the recipes made me think that it would be fun to make cocktail inspired cupcakes so, that’s what my daughter and I did today.
Below you can find the how-to’s of the three cocktail inspired cupcakes we created. They are all alcohol free and kid friendly. 🙂
For all three cupcakes I began with a simple yellow cake recipe but added a good full tablespoon of rum extract to the batter. I doubled my recipe which gave me enough batter for 4 dozen cupcakes. I then divided the batter into three different bowls.
Island Breeze Cupcakes
This cupcake was so good! Take one of the bowls of batter and stir in about 2 teaspoons of coconut extract to it. Place batter in paper lined cupcake tins. Bake as you usually would. Cool completely.
For the filling I sliced three peaches, placed it in a sauce pan with about two tablespoons of sugar. Cook on low, stirring occasionally so the peaches don’t stick to the pan. When the peaches are soft, stir in 1/2 tablespoon of potato flour or cornstarch to thicken. Cook about 2 or 3 minutes more. Place the peaches in a food processor with 1/2 cup of canned pineapple chunks. Process only until smooth. Fill your cooled cupcakes.
Frosting: As with the batter I made a double batch of my favorite Wilton Buttercream recipe. I divided it into three bowls. For the Island Breeze frosting I added about three tablespoons of pineapple juice. Frost the filled cupcakes and then garnish with coconut flakes. Enjoy!
Mango Sunrise Cupcakes
This batter I baked with just the rum flavor. For the filling I had a mango peach preserve that we put in my little food processor to make smooth. This bowl of frosting was tinted neon pink with two teaspoons of orange extract stirred into it. We then frosted the filled cupcakes and sprinkled them with gold flakes for a golden sunrise. 🙂
Blueberry Freeze Cupcakes
My favorite of the three! To the batter we stirred in about two teaspoons of orange extract and about 1 heaping tablespoon of orange zest. After the cupcakes were baked and cooled we filled them with blueberry pie filling put through the food processor as we did with the other fillings. We tinted half of the frosting pink and the other half orange, to make a swirled frosting. We garnished the cupcakes with a slice of orange. So good!
Have a great summer!