Strawberry Daquiri Cupcakes

1 Strawberry Cake Mix
2 TBSP Light Rum
1 tsp Lime Juice
1 tsp Lime Zest
3/4 c. Egg Beaters
1/3 c. Unsweetened Applesauce
approximately 1 c. Water
6 TBSP Unsalted Butter, softened
3 1/2 c. powdered sugar
1 tsp Imitation Rum Extract
1 drop red food coloring
1-2 TBSP fat-free Half and Half
24 small Fresh Strawberries, whole with greens

If you don't have beautiful strawberries, you can use a wedge or slice of a strawberry on top.

Preheat oven to 350F and place cupcake liners into pans. Combine Rum and Lime Juice in a measuring cup then add water to equal amount needed for the cake mix. Beat Cake Mix, Water mixture, Lime Zest, Egg Beaters and Applesauce on low for 30 seconds then on medium for 2 minutes, scraping sides of bowl occasionally. Divide batter evenly between 24 muffin cups and bake about 15-18 minutes, just until toothpick comes out clean. Cool for 2-3 minutes in pan, then remove cupcakes to a cooling rack.
Prepare Icing - place softened butter in a large mixing bowl and beat on low until smooth and creamy. Add Powdered Sugar 1 cup at a time, beating until smooth between each addition. Add the Rum Extract and Red Food Coloring and beat until completely incorporated. Add the Half and Half, as needed, after the powdered sugar is completely added if the consistency is too thick.
After cupcakes are completely cooled, frost the tops of cupcakes. (I piped it on using a star-shaped tip and covered the top of each with a series of small stars that somewhat overlapped)
Slice strawberries about 4 times about 1/8" apart from the tip until almost to the green then fan the strawberry abit and place one atop of each frosted cupcake. To really make it like a cocktail, place a cut-off straw into each cupcake to give the appearance of a drink.

Serving Size: Makes 24 regular cup cakes

Number of Servings: 24

Recipe submitted by SparkPeople user BRYTKA.