Rum Cake Cupcakes with Caramel Rum Frosting
These Cupcakes are dedicated to my [Future] Husband (& his Co-Workers)!
Exactly One Year from Today, we will become a Married Couple! Here’s to a lifetime of happiness, and what better to celebrate this”One Year Negative Anniversary” (our Nega-Versary) than Cupcakes (spiked with rum)?
Rich (a MBA Marketing Student at Lehigh and Amazing Wedding Photographer who also works for Continental) constantly brags about me and my blog (good thing I am marrying my biggest fan!). Within a week or two at his new job, everyone seemed to know about my blog. I know the way to Rich’s heart was through his stomach. We figured he could continue working his way into his co-worker’s hearts through their stomachs and some food as well, since they had all heard about Teacher-Chef!
One of Rich’s favorite Cakes is a Rum Cake (recipe from a former co-worker of his) and I have not quite perfected that recipe yet, BUT he said that was the type cupcake he wanted to share with his new co-workers. I didn’t follow the recipe from that cake though and just invented something new. The results were delicious and the reaction from his co-workers was perfect. These gets an all around thumbs-up (and next time I’ll work on perfecting Rich’s favorite Rum Cake).
Island Rum Cupcakes with Dark Rum Frosting
- CUPCAKE:
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup sugar
- 3/4 cup sweetened condensed milk
- 1 Tablespoon dark rum
- 3 eggs
- SYRUP/GLAZE:
- 1/2 cup sugar
- 1/4 cup water
- 3/4 cup dark rum
- FROSTING:
- 1/2 cup (1 stick) unsalted butter
- 2 Tbs dark rum
- 2 1⁄3 cups confectioners’ sugar
- 1 Tbs Caramel (like the Ice Cream topping or you can follow the directions for Burnt Sugar
- Preheat the Oven to 325F. Prepare your cupcake pans with your papers.
- Combine the flour, baking powder, and salt then set aside. In the bowl of your mixer: beat the butter and sugar until fluffy. Add the condensed milk and the rum. Slowly stir in the flour mixture until blended. Beat in the eggs one at a time until combined.
- Transfer the batter to the prepared pans and bake for about 15 – 20 minutes, until a knife inserted in the center comes out clean. Leave the cakes in the pans to cool about halfway and then allow them to finish cooling on a cooling rack.
- While the cupcakes are cooling, combine the sugar and water in a saucepan over medium-high heat and cook, stirring, until the sugar is dissolved. Remove the syrup from the heat and let cool for about 5 minutes. Stir in the rum and use immediately, while still warm. Pour rum syrup over the cakes. Make sure they are totally covered and it sets into the cupcakes, but do not allow the cakes to have messy rum syrup over the outside of cupcakes. Let the cupcakes set for a bit before frosting
- Put the butter in your bowl of your mixer. Mix until light and creamy. Slowly add about half the Sugar, a little at a time. The frosting should get light and fluffy. Add in your rum and continue to mix then slowly add the rest of the sugar. Carefully add in some caramel. Taste and adjust your ingredients as needed and make sure you have the consistency of frosting which you best like to work with.
- * NOTE – to make this Child-Friendly omit the Rum in the Frosting (add milk or another liquid) and just skip the glaze on top of the Cupcake and just go straight to frosting
cake recipe adapted from Sweetapolita‘s Mini Bundt Pan Island Rum Cakes and frosting adapted/thickened from Indulge Bakery‘ s Rum Glaze
And I leave you with this, Today’s Question of the Day… What are you famous for that others brag about on your behalf?