Mother’s day is only around the corner here in the UK, this Sunday the 26th everyone will be celebrating the wonderful superwoman in our lives, our Mothers. Every year we all run around looking for that perfect gift but why not look in the kitchen, home baked treats can sometimes be the best gift. A cake requires love and care for it to become perfect, and that’s what home baked gifts represent, that you care and love. Today I am sharing with you my recipe for a Strawberry Daquiri Cake, this recipe can be used to make one medium sized cake or 12 cupcakes.
For the cake:
• 100ml of Malibu (or any white rum of your choice, I prefer Malibu)
• 170g of golden castor sugar
• 150g of chopped Fresh strawberries
• 40g of unsalted butter
• 120g of plain flower
• 1 1/2 tsp of baking powder
• 1 large egg
• 120ml Milk
• 1/2 tsp of vanilla flavouring
For the Buttercream
• 80g of unsalted butter
• 250g of Icing sugar
• 4 tsp of Milk
1 Pre-heat oven to gas mark 3/170c (if fan oven 150c) and prep cake/muffin tin
2 Place Rum and 30g of your castor sugar into a small pan, bring to a boil until the liquid has reduced by half. Remove from heat to cool down and then add the strawberries to soak.
3 While the strawberries are soaking mix the butter, flour, sugar and baking powder in a large bowl, mix slowly until the mix looks like breadcrumbs.
4 In a separate bowl mix the egg, milk and vanilla, once mixed gradually add to your flour mix.
5 Drain the strawberries from the rum, be sure to drain the rum into a jug or bowl and out to one side. Mix the strawberries into the batter.
6 place batter into cake/muffin tin and bake for 15-20 minutes (if cupcakes, if your are making one cake you may want to add another 5-10 minutes)
7 whilst cake(s) are baking make the buttercream using an electric mixer gradually adding the rum syrup you placed aside earlier.
8 once cakes have baked and cooled down decorate as you wish!
Extra tip: instead of milk you can also use the rum syrup in the cake mixture!