Sunday, May 22, 2011

Welcome to Miami.... Bienvenido a Miami

This coming weekend is Memorial Day-- and us gals here at The Gourmet Pantry are headed to Florida for some much needed rest, relaxation, sun & fun!!! Life has been a bit stressful lately (to say the least)... and we needed to get our tropical juices flowing in the kitchen to help get us in the proper cheery mood for vacay! 

The sun was shinning for once this weekend, so we poured ourselves some Miami Vice cocktails (for those who aren't familiar, this is when you mix a Strawberry Daiquiri & Pina Colada in one yummy frothy gulp), see photo for said inspiration. 

Then, we played some Bob Marley in the backyard and we instantly got inspired. When you buy these darn tropical mixes at the liquor store there is always so much left over! Naturally, we decided to pour these juices into some batter and create the ever-so-amazing Miami Vice cupcake. The result = winning. WARNING: we did put a little rum in the frosting, so if you're making this recipe for kiddies, just leave it out... don't get them drunk, although I am sure it would help take them off the sugar high, HA! Here's how you can create this cupcake at home... so you can close your eyes, play some music, pour a drink, and feel like you're at the beach!!! Makes about 2 dozen cupcakes (less if you make bigger ones, make sure to fill up the liners a little above halfway-3/4 and no more- these puppies rise!!)

Ingredients (cupcake batter):

1 stick butter
1 cup sugar
1 cups flour, all purpose
1 tsp salt
2 tsp baking powder
1/8 cup vegetable oil
1/2 cup strawberry daiquiri mix
1/2 cup strawberry jam
1 tsp vanilla extract

For pina colada frosting:

1 stick butter
1 1/2 cup confectioner's sugar
1/2 cup pina colada mix
1 shot coconut flavored rum (white rum)
*if you prefer stiffer frosting, add less colada mix & butter
shredded coconut for garnish- we tried to find the little umbrellas but my local bodega just doesn't carry such party favors!!

First, as always, bake the cupcake. Cream the butter & sugar until light and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt. Beat the eggs into the sugar/butter mixture one at a time. Then, once combined, add the dry ingredients bit by bit. Alternate with the daiquiri mix, vegetable oil, vanilla extract & jam. Thoroughly mix (the batter will be a light pink color) and fill up your liners. Bake at 350 for 20-25 minutes.

Let cool THOROUGHLY- this frosting isn't super thick, and we don't want our drinks to melt, do we?


Whip the butter until light and fluffy. Slowly add the confectioner's sugar. Make sure it is fully combined, then add the pina colada mix, and the shot of rum. Garnish with a mini cocktail umbrella or shredded coconut. 

Eat, drink & be merry!!! 


  1. How many eggs go into the cake batter? It's not listed in the ingredients :(

  2. Ah, apologies! Total typo.... 2 eggs go in this batter :) enjoy!