Drunken Butter Rum Cupcakes Food

BOOZY RUM CAKE RECIPE

Steps:

• Mix all ingredients in a small bowl
• Set aside.
• Preheat oven to 325 F
• Spray a Bundt pan with nonstick cooking spray and dust it with flour tapping out he excess
• Pour the nuts into the bottom of the pan evenly; set aside
• In a mixing bowl, combine the butter, sugar, and vegetable oil
• Mix until well combined using an electric mixer; about 3-4 minutes.
• Add in the eggs one at a time mixing in between each addition
• Add in the extracts
• In a separate bowl, sift in the flour, baking powder, and pudding mix.
• Add half of the flour mix into the wet batter
• Pour in the milk
• Using the electric mixer, mix on a medium speed until the flour is no longer visible
• Add in the rest of the flour mix and the rum.
• Mix again until the flour is no longer visible. Be sure to scrap down the sides of the bowl.
• Pour the batter into the Bundt pan on top of the nuts.
• Gently shake and tap the pan to evenly distribute the batter.
• Bake for 50 to 60 minutes or until a toothpick inserted into the cake comes out clean.
• Allow the cake to cool while working on the glaze.
• In a saucepan, melt the butter.
• Add in the sugar and water.
• Stir and bring the mixture to a rolling boil
• Lower the heat to simmer.
• Simmer for 6 minutes without stirring.
• Remove from heat.
• Add in the rum and vanilla extract*
• Using a skewer or uncooked spaghetti noodle, poke holes all over the cake.
• Slowly pour the glaze, a little at a time, over the cake.
• Allow the cake to cool to room temperature
• Wrap the cake in plastic wrap and allow it to sit for at least 6 hours (preferably overnight)
• Flip the cake over onto a cake plate.
• Enjoy!

DRUNKEN BUTTER RUM CUPCAKES RECIPE - (4.5/5)

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.

DRUNKEN BUTTER RUM CUPCAKES

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.
• Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.

APPLE BUTTER CUPCAKES

Steps:

• In a small mixing bowl stir together flour, baking powder, soda, and salt; set aside. In a medium mixing bowl beat margarine or butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy. Add egg; beat well. Beat in apple butter and vanilla. Stir lemon juice into milk (mixture will curdle). Add flour mixture and milk mixture alternately to apple butter mixture, beating on low to medium speed after each addition just until combined.
• Grease muffin cups or line with paper bake cups; fill two-thirds full. Bake in a 350 degrees F. oven for 20 to 25 minutes or until a toothpick inserted in the centers comes out clean. Cool on wire racks. If desired, frost with Penuche Frosting.
• Penuche Frosting: In a small saucepan melt 1/2 cup margarine or butter; stir in 1 cup packed brown sugar. Cook and stir until bubbly. Remove from the heat. Add 1/4 cup milk; stir until smooth. Add 3-1/2 cups powdered sugar; beat by hand until of spreading consistency. Frost cooled cupcakes immediately. (If frosting thickens, stir in hot water, a few drops at a time, until of spreading consistency again.).

DRUNKEN PIRATE CUPCAKES

Steps:

• 1. For cake batter: 1-Pre-heat oven to: 325`F 2-Sift dry ingredients (minus the coconut flakes) together in a big mixer bowl. 3-Add oil, cream, vanilla extract, then rum to the dry mixture in that order. (You shouldn't fully incorporate each ingredient individually before you add the next. Wait until you start adding eggs before you really start to stir things up!) 4-Add each egg, one at a time, fully incorporating each egg before you add the next. 5-Fold in the coconut flakes. (these are wonderful, they practically dissolve in the batter while cooking, adding just a slight bit of texture and a nice head of coconut to the flavor.) 6-Pour into cupcake cups. 7-bake for about 21 minutes.
• 2. For Butter Rum Glaze: 1-Heat a small sauce pan on medium low. 2-Once pan is warm melt butter until completely liquid. 3-Add sugar. (Do not stir, or your glaze will get grainy as the sugar melts.) 4-Add Rum when the sugar is almost completely melted. 5-Now stir until glaze thickens. Side note: Use glaze immediately. It does not store well, and isn't very good for more than 30 minutes after making. It dries up quick, just enough time for you to coat your cakes! So budget your time accordingly when baking these cakes.
• 3. For Cream Cheese Frosting: 1-Cream together the creamed cheese and butter until complete mixed together. 2-Mix in vanilla and then Rum. 3-Slowly add the confectioners' sugar until completely mixed in. Side note: This frosting refrigerates well for later use. You can make it several days in advanced and it retains its flavor and texture in my experience.
• 4. ASSEMBLY: 1- When the cupcakes have cooled, poke 5 holes into each cupcake with a tooth pick. 2- Dip the tops of each cupcake into the rum glaze and let dry. 3- Pipe on cream cheese frosting.I like to let some of the pretty glaze show, so I don't completely cover the cake, just the middle bits. 4-Garnish with toasted coconut and pecan pieces like I did if you like. Side note: I don't like to pipe on too much frosting, the rum glaze already serves to sweeten the desert some, so less frosting is needed for flavor--unless you are a frosting fiend, then have at it! I love the glaze so much actually I left some of my cakes completely un-frosted.

DRUNKEN BUTTER RUM CUPCAKES

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.
• Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.