Sunday, March 3, 2013

Rum and Orange Cupcakes

This is my very own adaptation, which I must say, I am rather proud of.  First, you inhale a sting of citrus and then, as you swallow, you feel a slight burn from the rum. The amount of rum can easily be manipulated, so feel free to add more. The batter will taste incredibly alcoholic, but the majority of the rum is cooked out. These cupcakes are also fantastic without the addition of alcohol.

I suggest pairing them with a vanilla butter cream or vanilla cream cheese frosting. Although, I bet a vanilla almond flavored frosting wouldn't be too bad either. Sometimes I will top the cupcakes with coconut to give them a more tropical feel.

This recipe only makes 6 cupcakes, but it can easily be doubled or quadrupled. I have only been cooking 6 cupcakes at a time, which is perfect for two people. I don't have to worry about eating too much and feeling gross or my cupcakes going stale. They are great to whip up last minute, when you are experiencing a severe sugar craving.

Makes 6 medium cupcakes
time: 40 minutes
  • 3/4 cup flour
  • 1/4 tsp. baking powder
  • 1/4 tsp salt
  • 1/3 tsp baking soda
  • 1 egg
  • 1/2 tsp orange zest
  • 3/8 cup sugar
  • 3 tbsp butter
  • 1/4 buttermilk
  • 1 tbsp rum to taste

Combine egg, sugar, butter, buttermilk, orange zest, and rum in a large/medium bowl. I usually add the butter first, in case I need to melt it in the microwave. Feel free to manipulate the amount of rum. The amount indicated will yield a very subtle rum flavor.  In a smaller bowl mix the flour, baking powder, salt and baking soda. Slowly mix the dry ingredients into the wet ingredients. Taste the batter and do some last minute taste adjusting, if needed. 

Bake at 325 for about 18-22 minutes. 

I recommend making them a couple times so you can adjust the amount of alcohol to your liking. I have had people say they couldn't taste the rum at all, and others say the rum was too intense. Just remember that alcohol can also dry out your cupcake, so don't go too crazy!

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