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Posts Tagged ‘Rum’

007It is summer time!  My school year is almost complete – just two more finals to give to students – and then I will be FREE for a few months.  I have wonderful trips planned to Alaska and Europe, so there will be few cupcake posts this summer (not like there have been many recently).

Anyway, to celebrate the end of the school year, some colleagues and I are throwing a BBQ.  I asked them what flavor cupcake they wanted, and piña colada was the answer.  A good summer cupcake, me thinks.

In fact, these were some of my best in a LONG time.  The cupcake was fluffy and moist (thanks to the crushed pineapple), and I whipped the frosting into a nice consistency.  One of my coworkers, with whom these were shared, described the frosting as being light and yet rich.  Score!

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These cupcakes were made for a friend’s wedding shower.  I do have to admit that I’m still having problems with the density of my cupcakes when I put alcohol in them.  These were delicious and fresh, but were a little dense and muffin-like.  The lime really shone through, and you can taste the rum in the frosting.  If you prefer a stronger rum flavor, add more rum in the frosting, but be sure to counteract it with powdered sugar so your proportions don’t get off!
These are pretty and perfect for summer! (more…)

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The cupcake! Look at the fancy baking cup!

My fair/damp/slightly mildewed city has reached the time of year before it’s cloudy for basically three months running, but the lack of cloud cover makes for really chilly nights.  The days have this absurdly beautiful crisp fall weather with a few wisps of clouds floating overhead; a cool, bright light; and a gorgeous blue sky I can’t remember ever seeing when I lived in the Inland Empire.  I’m sorry for making you read through an overly-descriptive paragraph that has nothing to do with the actual cupcakes, but only partially because it is beautiful in the Willamette Valley right now.

I’ve never actually had hot buttered rum, but they were the request, so I did research.  And by “research,” I mean I googled “hot buttered rum cupcakes” so I could see if anyone has done it before and with what success.  The takeaway from that link was the browned butter frosting.  It tastes fantastically like toffee and even if it doesn’t really taste like what buttered rum would taste like IT IS SO DELICIOUS. Ye vegans, please note that earth balance has some browning possibilities, so these are still a possibility for you. (more…)

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cupcakes, complete and covered in rum syrup.

I have an enormous bottle of rum.  I guess it’s really not that enormous, but rum isn’t something I drink with any great frequency.  Thus, the only use this rum has seen has been in cupcakes.  Upon deciding (I really have been hitting the 19th century literature hard the last few weeks) I was well enough to bake again, I decided on rum cupcakes.  With ginger.  Some preliminary research on the subject brought me to the idea of a Dark and Stormy, which fits very well into my theory that cocktails make fine inspiration for baked goods.

(Note to the purists:  I did not buy Goslings.  I have a budget for my cupcake and drinking forays, I already have rum, and it’s a pain to get to the liquor store.)

Anyways.

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The cupcakes are so pretty.

I may or may not have a sinus infection.  However, I appear to be getting better (that is, don’t constantly feel like I’m going to fall over and/or vomit).  Hooray!  I have joined the legions complaining about minor (mine is) illness on the internet.  Anyways: cupcakes.

After a fascinating glimpse in the grinding and ill-oiled bureaucratic machinery of a college, a friend of mine has officially graduated.  She likes rum.  She likes coconut.  She likes coffee.  All of these things?  All of them?  They go together REALLY well.

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As one might guess by this point, I am experimenting with baking with alcohol, and when I had a sweets craving this afternoon, I knew what I had to do: Rum Coffee Cupcakes.  As with the mojito cupcakes, I used Rogue Dark Rum, which is both a crime against good rum and a glorious compliment to the cupcakes.

Cupcakes sans frosting--I love how spotted they are

Cupcakes sans frosting--I love how spotted they are

I used the basic vanilla cupcake recipe seen in the book to the right, and cut out about a quarter cup of soy milk, added a quarter cup of rum, and dumped a couple tablespoons of instant coffee crystals into the batter, resulting in the spotted coloring in the picture.  I used a plain vanilla buttercream frosting, because I wanted the most exciting flavor to come from the rum and the coffee in the cupcake.  Instructions after the jump. (more…)

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I am thoroughly convinced that cooking and baking with alcohol can only make whatever I’m cooking and baking taste better.  Case in point, the bourboncoffeechocolate cake known affectionately in my circle of friends as the Cake of Doom.

But I digress.

I am also thoroughly convinced that this rum would make AMAZING mojito cupcakes.  The recipes I’m looking at to guide my foray into Mojito cupcakes incorporate the Mojito flavors in a variety of ways, but  I’m going to add lime zest and a dash of rum to the batter, and make a rum/spearmint buttercream frosting and put a candied lime on top.

For the sake of Mojitos and possibly mint frosting, I made spearmint simple syrup, something ludicrously easy to do.

Fresh Spearmint!

Fresh Spearmint!

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