Friday, September 30, 2011

Rum Cupcakes

First let me apologize for being MIA, but I have been cooking/baking up a storm. My latest ventures have been in boozy baked goods. So with out anymore verbiage getting in the way here are the amazing rum cupcakes!

Rum Cupcakes

1 box yellow cake mix (& cake mix ingredients. Depending on which brand you get)

We used Pillsbury this time so it calls for:
1/3 cup oil
3 eggs
1 cup water/dark rum

Make the mix according to the box. For the water/rum part you can add as little or much as you want. I go with a full cup usually.

When the cake is done and cooling make the glaze.


1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

In saucepan, combine butter, water, and sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat after 5 minutes are up and add rum. whisk well. Let cool for a few minutes.

While the glaze cools, take wooden skewers and poke multiple holes in cupcakes. Once all are poked, I dipped the cupcakes into the glaze just the baring top part. You can brush on if you like. I dipped them 3 times, letting them soak 15-20 minutes in between dips.

I was planning on making a rum frosting also, but that would have pushed it overboard! So I selected plain vanilla frosting in the can. (Which was most defiantly the right choice).
The glaze recipe is also for an entire bundt cake and I have almost half left over, so I might suggest halving the recipe above or doubling the cupcakes.

Enjoy responsibly!! These are NOT kid friendly cakes.

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