I bought the Hummingbird Bakery Cake Days book after being tempted in by their mini cocktail cupcakes. They have some really good ideas of how to create the cocktails in cake form but with two major issues: too small and too sweet. As cute as the mini cupcakes are they’re just gone too quickly, and if they’re made into a full sized cupcake the sugariness and general Hummingbird overuse of complicated/ unhealthy ingredients is overwhelming. So here is a simple and less sweet version.
Important- These are best made on the day- they don’t keep well due ot the amount of wet fruit content. You can do steps 1 and 2 and leave overnight for an extra boozy experience though. Recommended.
100 ml white rum (or malibu for piña colada cakes)
150g strawberries/ raspberries/ pineapple (tinned is ok)
1 large egg (beaten)
130g caster sugar
100g self raising flour
250g icing sugar (minimum- probably much more, up to double this!)
4 tsp whole milk
1 tsp lime zest (daiquiri)/ 50 g dessicated coconunt (piña colada)
Pink/ yellow food colouring
Optional fresh fruit to decorate
1. In a small saucepan add 30g of the sugar to the rum, bring to the boil and simmer until about half the original volume. Careful of the really quite alcoholic fumes. As fun as they may make stirring your rum chances are you’ll later fall asleep and burn your cakes. Or do something like get your finger stuck in a teapot…
2. Chop the fruit into small pieces (these will go into the cake so about raisin size works well) and once the rum has cooled a little add them to the mixture. Leave to soak for at least half an hour, the longer the better (I’d recommend overnight, depends how much rum flavour you want!).
3. Preheat the oven to 180 degrees centigrade.
4. Prepare 12 cupcake cases in a baking tray. Drain the fruit (keep the left over rum!) and split between the cake cases.
5. Mix together the butter and remaining sugar until soft and pale coloured, then slowly stir in the beaten egg.
6. Fold in the flour and distribute the mixture among the cake cases, covering the fruit.
7. Bake for 12-15 minutes until a light brown colour and a flat knife comes out of them clean.
8. Once the cakes are cooled mix together the icing sugar, butter, milk and as much of remaining rum as required. Add the lime zest if making daiquiri cakes and food colouring if desired.
9. Pipe on the icing and decorate with fresh fruit (daiquiri) or dessicated coconut (piña colada).