FROZEN STRAWBERRY DAIQUIRI
Make and share this Frozen Strawberry Daiquiri recipe from Food.com.
Provided by Ginny Sue
Categories Beverages
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Pour rum and lime juice into blender container.
- Add sugar and whirl to dissolve.
- Drop frozen berries into blender container, a few at a time, blending until smooth.
- Pour into chilled glasses.
Nutrition Facts : Calories 162.6, Fat 0.1, Sodium 2.6, Carbohydrate 20.6, Fiber 1.7, Sugar 15, Protein 0.5
STRAWBERRY DAIQUIRI CUPCAKES
Refreshing strawberry flavor in this Strawberry Daiquiri Cupcake.
Provided by Michaela Kenkel
Categories Cupcakes
Time 25m
Number Of Ingredients 6
Steps:
- Make your cake mix as directed on the box, only substitute the drink mix for the water. Line muffin tin with cupcake liners. Fill 2/3 of each. Bake as directed. Buttercream: Blend all ingredients until fluffy!!
Nutrition Facts : Calories 188 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 59 grams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BEST STRAWBERRY DAIQUIRI
A frosty blender full of strawberry-citrus slush. You will enjoy this with or without the rum!
Provided by TBOND
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 16.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 6.5 mg, Sugar 13.6 g
STRAWBERRY DAIQUIRI
Steps:
- Add to a blender and puree: ice cubes, light rum, Triple Sec, fresh strawberries and lime juice. Rub the rim of a glass with lime. Roll the glass in sugar. Garnish with lime wedges. Taste and enjoy!
STRAWBERRY DAIQUIRI DRUNKCUPS
Sweet and super strawberry-y, you can most definitely taste the flavor of the daiquiri mix. The rum flavor is very subtle, so don't be deterred by that. I can't wait to serve these at my next party!
Provided by Nicole Rust
Categories Fruit Desserts
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Pre-heat oven as directed on box.
- 2. Add the correct amount of butter/oil and eggs as directed on box.
- 3. When it comes to the amount of liquid you need to use (the water) substitute the mixer and the rum. (my box says 1 1/4 c. water so I used 1c. mixer and 1/4 c. rum)
- 4. Mix all ingredients together and spoon into cupcake holders. Bake as directed. It should make 15-20 cupcakes
- 5. While the cupcakes are baking take the frozen strawberries in a bowl and cover with some rum. You will need enough berries for one on each cupcake. Let the berries soak in the rum and remember to stir them ever so often.
- 6. * If you want a little extra rum in the cakes. Take a small bowl and fill it with rum. Before icing the cakes dip the tops of each one in the rum. It gives it just that extra kick! ;)
- 7. Now for the icing:
- 8. In a large bowl, beat the butter with an electric mixer for 1 minute.
- 9. Add 6 cups of confectioners' sugar, the rum, and the mixer. Beat on low speed until creamy. Gradually add the remaining confectioners' sugar, a little at a time, until the frosting is thick and creamy.
- 10. Once the cupcakes are cooled completely...In a icing bag or (what I use) a gallon zip lock bag fill it with the icing (if using the zip lock, once it is full just cut the tip of one corner to make a small hole {about the size of your pinky finger tip})
- 11. Ice the top of each cake and then place one drunk strawberry on each one and enjoy!!!!
- 12. * If you are making these and you want to make them child friendly, replace the 1/4 cup rum in the cake with 1/4 cup water and the 1/4 cup rum in the icing with 1/4 cup milk.
STRAWBERRY KIWI DAIQUIRI CUPCAKES WITH KIWI CURD, STRAWBERRY RUM FROSTING, AND STRAWBERRY RUM SHOOTER GARNISH
Provided by Food Network
Time 2h10m
Yield 36 cupcakes
Number Of Ingredients 24
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 36 cupcake liners.
- Sift the flour, baking powder, and salt into a medium bowl. Set the bowl aside. In the bowl of a stand mixer, cream the sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine the water and egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined. Scrape the bottom of the bowl. In a small bowl, combine the soy milk and vanilla and set aside. Turn the mixer speed to low and slowly add the dry ingredients and the soy milk, alternating between the 2, ending with the soy milk.
- Fill the cupcake liners 3/4 full with batter and bake until a toothpick inserted into each cupcake comes out clean 19 minutes. Cool the cupcakes completely.
- For the curd: In a medium, heavy-bottomed saucepan, stir together the kiwi puree and sugar. Heat on medium-high until the mixture begins to bubble around the edges. In a small bowl, mix the water and cornstarch into a slurry. Slowly add the cornstarch mixture to the puree while whisking. Cook for 2 more minutes while stirring. Let cool completely. Put the cooled kiwi curd into a piping bag and cut 1/4 inch off the tip.
- For the frosting: In the bowl of a stand mixer, whip the shortening, margarine, and lecithin until completely combined. Scrape the bottom of the bowl to ensure that all the ingredients are mixed thoroughly. Add the strawberry puree and mix until incorporated. Scrape the bottom of the bowl. On low speed, slowly add the sugar a little at a time. Add the lemon juice and rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip.
- For the shooters: Remove the tops and cores from each strawberry. Set the tops aside in a bowl. Measure the rum into a measuring cup with a spout. Pour a teaspoon of rum into the empty cores of each strawberry. Pipe a teaspoon of strawberry frosting on top of each rum-filled strawberry and place the leafy green strawberry tops back on each strawberry.
- To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the kiwi curd in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of strawberry frosting onto each cupcake and garnish with a strawberry rum shooter.
STRAWBERRY DAIQUIRI
My favorite, you will need to add only half and then do the other half to keep from running the blender over.
Provided by Melaine
Categories Beverages
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine in blender, process until smooth.
- Gradually add ice until desired consistency.
- Pour into glasses.
Nutrition Facts : Calories 108.2, Fat 0.3, Sodium 2.5, Carbohydrate 10.7, Fiber 1.9, Sugar 7.9, Protein 0.7
STRAWBERRY DAIQUIRI DESSERT
Make and share this Strawberry Daiquiri Dessert recipe from Food.com.
Provided by Lorac
Categories Frozen Desserts
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Reserve 1 cup whipped topping in refrigerator.
- Place ladyfinger halves, cut side up, in the bottom of 11×7 inch dish and brush with rum.
- Put cream cheese in food processor and process until fluffy.
- Add remaining whipped topping, strawberries and daiquiri mix and process with on/off pulses until blended.
- Spoon over lady fingers and freeze 6 hours or overnight.
- Remove from freezer 20-30 minutes before serving, top with remaining whipped topping and garnish with fresh strawberries if desired.
STRAWBERRY DAIQUIRI CUPCAKES (SEMI-HOMEMADE)
This is my take on a super easy semi-homemade recipe from Dierberg's Everybody Cooks June 2008 issue. Perfect for a summery luncheon, a bridal shower, a baby (girl) shower, or a get-together with the girls!
Provided by januarybride
Categories Dessert
Time 27m
Yield 24 cupcake, 24 serving(s)
Number Of Ingredients 10
Steps:
- In a 2 cup glass measuring cup, combine lime peel and juice with rum; add water to bring liquid up to 1 1/4 cups.
- Beat cake mix, lime/rum/water mixture, apple sauce and eggs in large bowl on low speed for 30 seconds, then on medium speed for 2 minutes.
- Line 24 muffin cups with paper baking cups.
- Spoon batter into muffin cups, filling about 2/3 full.
- Bake in 350 degree oven 15-17 minutes (until a wooden toothpick inserted in center comes out clean).
- Remove cupcakes from pans immediately, place on wire racks and cool completely.
- Pipe/spread cool whip or frosting on top of cupcakes.
- Garnish each with a quarter of a strawberry and a little grated lime peel.
Nutrition Facts : Calories 14.9, Fat 0.6, SaturatedFat 0.2, Cholesterol 26.4, Sodium 10, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 0.8
STRAWBERRY DAIQUIRI
Provided by Food Network
Time 5m
Yield 3 1/2 cups, 2 to 3 servings
Number Of Ingredients 8
Steps:
- In a blender, place the strawberries, banana, and frozen lemonade. Fill the empty lemonade can halfway with rum, if using, and add it to the blender with the sugar and ice. Blend until well combined and slushy. Add the orange juice to thin the mixture if necessary, or more ice cubes to make it thicker.
- Divide among 2 or 3 glasses. Garnish with a fresh strawberry and serve.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
STRAWBERRY DAIQUIRI
Make and share this Strawberry Daiquiri recipe from Food.com.
Provided by sweettooth83
Categories Smoothies
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients together in blender until all the ice is crushed.
- Add more or less ice-cubes for the right texture.
Nutrition Facts : Calories 29, Fat 0.1, Sodium 7.4, Carbohydrate 7.6, Fiber 1.7, Sugar 3.8, Protein 0.4
STRAWBERRY CUPCAKES
Treat family and friends to these beautiful strawberry cupcakes. They're made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
- Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
- Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.
Nutrition Facts : Calories 387 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.59 milligram of sodium
STRAWBERRY DAIQUIRI
Steps:
- Cut off tops of strawberries and place on cookie sheet. Freeze. Once frozen, place in blender with concentrate, rum and a hand full of ice cubes. Blend until smooth. Pour into cups and serve.
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- Combine the strawberries and 1 teaspoon sugar in a large bowl. Transfer to a 9-inch pie plate and roast in the oven for 45 minutes, stirring once halfway. Remove from oven and let cool for 10 minutes. Puree in a blender until smooth and set aside.
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