Hi!

I thought it would be ok to pick the alternative bakers' brains even though technically I'm not one

A friend wants me to make her some cupcakes for a bridal shower and when I mentioned doing something fun like Strawberry Daiquiri cupcakes she loved the idea.

I'd like to properly spike it and basically put a jello shot into the cupcake (rum & strawberry jelly) but I'm worried that the jello will melt if left out of the fridge. I can't guarantee how long they would be sitting out for and
a ) Melted jello is probably not the safest thing to eat
b ) Would definitely ruin the cupcakes

While googling I saw that using agar-agar to make the jelly might work as it won't melt again till about 135degF.

a ) Is it true that it could sit out at room temperature without melting?

b ) If so, what would be the best way of incorporating the rum?

I'm not entirely sure how to use agar-agar but I do know it need to be brought to the boil & then simmered for a while, if I added the rum at the beginning, the alcohol would boil out and ideally I'd like these little babies to still have a real kick to them

At what point does it set? Could I add the rum after it's cooled? Would the alcohol cause it not to set?

Any help would be great!

You are absolutely fantastically helpful! I'll definitely play around and see which gives a nice mix of the fruit/rum.

I'm planning on topping the cupcakes off with frosting and a fresh strawberry so don't need to worry too much about hiding the filling.

I didn't think of using whole strawberries in the jelly but that is a fantastic idea, especially if they're rum soaked.

I also like the idea of putting the strawberries in the batter so I'll give that a go too.

This is going to be the first of a series of "cocktail cupcakes" that I want to make (I want to do mojitos, margaritas etc) and want them all to be nicely spiked so being able to do so with agar would be fantastic.

Thanks again Audax!