Strawberry Daiquiri Cake

Ah, Spring...A time for renewal and new beginnings.  I have always loved Fall, but Spring holds a very close second for me.  I love how my backyard metamorphoses beginning, oh, around the first of February.  My flowers and trees seem to bloom in sync with one another, providing me some new bloom with the each passing month.  This month, it's my red bud tree, tulips and roses.  

Ah, Spring...

Spring also means the beginning of strawberry season in Northern California.  Starting very soon, the local farmer's markets will have the first crops of strawberries.  We're very lucky in the Sacramento area to have a great selection of farmer's markets and local strawberry stands.  Nothing seems to say Spring to me like a great dessert made with strawberries.

And, although this cake uses frozen strawberries for the puree base (you could use fresh, of course), the flavor is spot-on and nicely sweet.  I opted for using the rose frosting pattern for this cake, as I've done for my pistachio and orange almond cakes.  Actually, it's a very easy pattern with great show appeal.  Nicely ties into the roses blooming in my back yard, too.  I love that...

I hope you're enjoying your Spring, wherever that may be...Even in those cooler climates where flowers are just coming up.  

And, just think, you can wear all your white shoes now! *wink* 

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Coconut Daiquiri Cupcakes

If you love coconut and rum, these cupcakes are your Easter celebration E-Ticket!

I've REALLY wanted to make a coconut rum cupcake for a while since starting this blog.  I think I found a great combination of flavors and textures with this cupcake.  The cake is super moist, full of flavor, and the frosting is not too sweet.  This cupcake is a buttermilk coconut lime cake as the base with luscious coconut rum cream cheese frosting.  And, this is a recipe for a coconut daiquiri if you are so inclined...Coconut and lime?  Yes!

The coconut, sprinkles and Cadbury mini eggs are supposed to be my attempt to make them look like an Easter basket.  Again, more the "homey" feel here folks.  This is why imagination is still so important in life! 

This cupcake uses two kinds of rum: Malibu Coconut Rum and Myers Dark Rum.  Malibu is new to me and I discovered it's a combination of rum and coconut liqueur.  Very yummy, clear, and makes a FABULOUS addition to any daiquiri.  Myers is becoming my "rum of choice" for baking.  I think it has a really mellow and full flavor that hold up to baking.  All is good in the land of rum at BIWB!

And, I do have to mention my addiction to Cadbury mini eggs...I buy them every year.  I don't have childrens' baskets to fill.  I buy at least 3 bags.  I don't share them.  I consume one bag during the holiday and leave the other 2 bags in the fridge.  Yes, I hoard them.  I'm a Cadbury mini egg hoarder.  No, I don't need an intervention.  Please leave me alone with my Cadbury mini eggs.  Please. 

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