DRUNKEN BUTTER RUM CUPCAKES RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees F. Line muffin pan with paper liners. Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally. Combine all cake ingredients in a large stainless steel bowl. Beat for 2 minutes on high with electric mixer. Stir in pecans and coconut flake mixture reserving about 1/3 cup for garnishing later. Pour batter into prepared cups. Bake for 30 minutes or until toothpick comes out of center completely clean. Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY. For glaze:. Melt butter in saucepan. Stir in 1/4 cup of the rum and sugar. Boil 5 minutes, stirring constantly until thickened. Remove from heat. Stir in remaining 1/4 cup of rum. For Frosting: Before starting, place your stainless steel bowl and the arms for mixer into the freezer, for about 5 minutes. The cold bowl and arms form stiffer peaks in your frosting. In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended. Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula. Beat in more rum as needed for desire consistency for frosting. To finish cupcakes: Dip tops of cupcakes into Butter Rum Glaze and allow excess to drop off before placing back down. This part can get a bit messy. Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty. 21 Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.
RAISIN CUPCAKES
These cupcakes are so moist and delicious, perfect with coffee and to guests, I like the adult rum version but orange juice will work fine also :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 325 degrees F.
- Line 16 standard-size muffin cups.
- In a saucepan, bring raisins and rum just to a simmer over medium heat; remove from heat.
- In a small bowl combine the flour with baking powder and cinnamon.
- In another bowl beat together butter and sugar until light and fluffy.
- Add eggs and vanilla, beat well.
- Alternately stir in flour mixture and milk into butter mixture beginning and ending with flour mixture.
- Drain raisins and discard soaking liquid, then stir raisins into batter.
- Spoon batter into prepared muffin pan filling three-quarters full.
- Bake cupcakes about 20 minutes or until lightly browned and cupcakes test done.
- Cool then transfer to a rack.
KING'S CROWN BUTTER-RUM CAKE (FROM SCRATCH)
Perfect for Mardi Gras! It's definately sinful and really good! It's a new Easter tradition for me--mais oui:)
Provided by JamesDeansGirl
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350*F.
- Grease 2 8" round cake pans.
- Combine the first 5 ingredients; set aside.
- Using an electric mixer on medium-high speed, cream 10 Tbsp.
- butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy.
- Blend in the eggs one at a time.
- Add 1 cup heavy cream, 1/4 cup (4 T) rum, and 1 tsp.
- vanilla; blend well.
- Reduce mixer speed to medium; gradually beat in the flour mixture.
- Spread batter evenly in the prepared pans.
- Bake for 30 minutes, or until a toothpick comes out clean.
- Meanwhile, in a saucepan, heat the remaining butter, brown sugar, and rum over low heat until the butter is melted.
- With a skewer, poke holes in tops of cakes in pans; brush with 1/2 the rum mixture.
- Cool 5 minutes on racks; invert onto wire racks-bottom sides up.
- Poke holes in bottoms of cakes; brush with remaining rum syrup.
- Cool completely.
- With an electric mixer on high speed, beat the remaining heavy cream, granulated sugar, and vanilla until stiff.
- Place one cake layer on a serving platter; spread with 1 cup of the whipped cream.
- Top with the other cake layer.
- Transfer 1 cup of the whipped cream to a pastry bag fitted with a rose or star tip.
- Spread top and sides of cake with remaining whipped cream.
- Pipe rosettes on top of the cake; sprinkle each with colored sugar.
Nutrition Facts : Calories 418.6, Fat 26.5, SaturatedFat 16.2, Cholesterol 130.5, Sodium 232.8, Carbohydrate 39.4, Fiber 0.6, Sugar 24.4, Protein 4.4
BUTTER RUM CHEESECAKE
Make and share this Butter Rum Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, stir together crushed cookies and melted butter until well combined.
- Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
- In a large bowl, combine cream cheese, brown sugar, corn syrup, butter, whipping cream, and cornstarch.
- Beat with an electric mixer until smooth.
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Beat in rum and vanilla.
- Pour the cream cheese mixture over the crust.
- Bake in a preheated 350° oven for 15 minutes.
- Decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
- Remove the cake from the oven and run a knife around the inside edge of the pan.
- Chill, uncovered, overnight.
Nutrition Facts : Calories 390.6, Fat 31.9, SaturatedFat 18.2, Cholesterol 168, Sodium 298.7, Carbohydrate 21, Sugar 15.7, Protein 5.9
BUTTER RUM CAKE ( FROM SCRATCH)
Make and share this Butter Rum Cake ( from Scratch) recipe from Food.com.
Provided by crazyPastrychef
Categories Dessert
Time 2h40m
Yield 4 loaf pans, 12 serving(s)
Number Of Ingredients 13
Steps:
- I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
- Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients -- Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes --
- Rum Syrup.
- Boil together all Ingredients --
- Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
- When using a disposable tin just ladle syrup on to baked cake -- .
RUM AND COLA CUPCAKES
Rum-spiked buttercream and cola-infused cupcakes combine to make a one-of-a-kind dessert, reminiscent of a cocktail-hour classic.
Provided by Jessica Walker
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally, until well blended. Divide batter evenly among muffin cups.
- Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Increase speed to medium; gradually beat in rum and vanilla until fluffy. Pipe or spread frosting on cupcakes.
Nutrition Facts : ServingSize 1 Serving
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