Strawberry Gin Cocktail and Strawberry Cheesecake Cupcake Recipes

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The adventures continue, this time it's all things Strawberry!! We picked an entire flat of Hoof Strawberries and I couldn't wait to make anything and everything with them! Here is the recipe for a Strawberry Gin Cocktail and a Mini Strawberry Cheesecake Cupcake.

I wasn't happy about the color of the frosting (electric pink was not what I was going for), but they tasted so good I just went with it. Next time, I think I will leave it white. These cupcakes have cut up fresh strawberries at the bottom and homemade cheesecake frosting on top sprinkled with crunched up crust (from my recipe HERE). Since they are mini, you can eat them in 1 or 2 bites and they seriously taste just like Strawberry Cheesecake!

Cocktail Ingredients

2 oz. Gin of choice

1 oz. St. Germain

½ lime, juiced

Handful of fresh strawberries and one for garnish

1 egg white

1. Place strawberries, lime juice and the half lime that was juiced in bottom of shaker and muddle together for about 20-30 seconds.

2. Add gin, St. Germain and egg white. Place on lid and dry shake for about 20 seconds.

3. Remove lid, add ice and continue to shake for another 20-30 seconds.

4. Double strain into your favorite glass. This take a little patience because the strawberries can create a little clog once in a while. Just use a spoon to move them aside on your strainer.

5. Garnish with a strawberry and enjoy!

Cupcake Ingredients

1 cup flour

¾ cups sugar

1 ½ tablespoons baking powder

¼ teaspoon salt

3 tablespoons butter, room temp

½ cup milk

½ teaspoon vanilla

1 egg

A handful of fresh strawberries, chopped into small pieces

1. Preheat oven to 325 and prepare cupcake pan with paper liners. Makes 12 large cupcakes or 24 minis.

2. Place flour, sugar, baking powder, salt and butter in mixer and beat on low speed until combined.

2. Pour in milk and vanilla and turn up speed to medium.

3. Add egg and continue mixing until the batter is smooth.

4. Place chopped strawberries at the bottom of cupcake liners.

5. Fill each cup with batter and bake for 18-20 minutes for mini cupcakes.

6. Remove from over when toothpick comes out clean, let them sit in pan for a few minutes before transferring to cooling rack.

Frosting Ingredients

3- 3 ½ cups confectioners sugar

3 tablespoons vegetable shortening or butter, room temp

½ cup cream cheese, softened

1. Start with shortening and cream cheese in mixer and beat until smooth.

2. Add confectioners sugar ½ cup at a time until desired sweetness is achieved.

3. Frost cooled cupcakes, garnish with honey almond crust crumbles or graham cracker crumbles and enjoy!

Cupcake recipe inspired by Hummingbird Bakery cookbook.