Ingredients: |
Ingredients: For the Cupcakes:
½ cup unsalted butter, softened
1 ½ cups granulated sugar
3 tablespoons + ½ cup vegetable oil, divided
1 ¾ cups all-purpose flour
¼ cup cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
1 (3.4 ounce) package instant vanilla pudding
4 large eggs
¾ cup milk
¾ cup spiced rum (I use Kraken Black Spiced Rum)
2 tablespoons vanilla
For the Buttered Rum Glaze:
½ cup unsalted butter
¼ cup water
1 cup sugar
½ cup spiced rum
For the Buttercream Icing:
1 cup unsalted butter, softened
5 cups powdered sugar
½ teaspoon cinnamon
½ teaspoon salt
3 tablespoons vanilla
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Directions: |
Directions:Cupcake Instructions:
1. Preheat the oven to 325°. Line a standard size muffin pan with paper liners.
2. In a large bowl, beat the butter and sugar until fluffy. Add 3 tablespoons of vegetable oil and beat until it is combined.
3. Add the flour, cornstarch, baking powder, kosher salt and instant vanilla pudding to the bowl. Beat and the mixture will turn to form coarse buttery crumbs.
4. In a separate medium bowl, crack the eggs and whisk them lightly to break the yolks. Add the remaining ½ cup vegetable oil, milk, rum and vanilla.
5. Whisk to combine and then slowly add the wet ingredients to the dry ingredients and beat until smooth.
6. Fill the muffin cups about ¾ of the way full.
7. Bake for 18-20 minutes or until a pick inserted into the center comes out clean.
8. Let the cupcakes cool completely before frosting. (I placed mine in the refrigerator overnight, but this is not necessary)
Buttered Rum Glaze Instructions:
1. Melt butter in sauce pan.
2. Stir in water and sugar. Boil 5 minutes, stirring constantly.
3. Remove from heat and stir in rum. Be very careful when adding the rum, it will cause steam.
4. Poke holes in the top of the cupcakes with a toothpick to allow the glaze to soak into the cupcakes.
5. Using a spoon, drizzle the glaze over top of each cupcake.
6. Place in the refrigerator to set.
7. Set remaining glaze aside.
Buttercream Frosting Instructions:
1. While the cupcakes are in the refrigerator allowing the glaze to set, whip the butter in your mixer.
2. Add the powdered sugar a cup at a time. After 3 cups, add the cinnamon and salt. Beat to combine.
3. Add the last 2 cups of powdered sugar and vanilla; mix until combined.
4. Remove the cupcakes from the refrigerator, frost the cupcakes as desired (I used a piping bag), then drizzle the buttered rum glaze over top of the frosting. Place in the refrigerator to set.
5. You will most likely have extra buttered rum glaze left over. You can use it to drizzle extra over the cupcakes or drizzle it over ice cream, the possibilities are endless.
6. ENJOY! |
This recipe for Boozy Buttered Rum Cupcakes is from