Strawberry daiquiri gluten-free cupcakes

Strawberry Daiquiri cupcakes (makes 12 muffin size cakes)

Ingredients
125g (4.5 ounces) butter, softened
150g (5.2 ounces) caster sugar
2 eggs
225g (8 ounces) gluten free self-raising flour
130g fresh strawberries blended
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons light rum
pink food colouring


Cooking instructions

1. Preheat oven to 160-180 deg C (325-350 deg F).
2. Line muffin tray with paper cases.
3. Beat butter and sugar with an electric mixer until the mixture turns a pale colour.
4. Beat in eggs, flour, blended strawberries, rum, lime juice and lime zest.
5. Divide mixture among cases.
6. Bake for 25-30 minutes.
7. Place cakes on a wire rack to cool.

To decorate (for 12 muffin size cakes)

Ingredients
480ml double cream
30g (1/4 cup)icing sugar (powdered sugar)
3 tablespoons light rum
pink food coloring
12 maraschino cherries
12 cocktail umbrellas

Instructions

1. Whisk cream, icing sugar, food colouring and rum until soft peaks form.
2. Pipe in a swirl on top of cakes.
3. Spear maraschino cherry with cocktail umbrella and stock into cake.

Have a sweet day!