Best 2 Bacardi Rum Cake Cupcakes Recipes
Indulge in the Caribbean's delectable delight with our Bacardi Rum Cake Cupcakes! These moist and flavorful cupcakes are infused with the smooth, slightly smoky notes of Bacardi Rum, creating a taste sensation that will transport you to a tropical paradise. Each bite offers a perfect balance of sweetness from the cake batter, a hint of boozy warmth from the rum, and a rich, velvety texture that melts in your mouth. Whether you're a rum aficionado or simply seeking a unique and irresistible treat, these cupcakes are sure to satisfy your cravings. Our collection of recipes includes variations for both classic and modern takes on this beloved dessert, ensuring that there's something for every palate. From the traditional Bacardi Rum Cake Cupcakes with their delicate crumb and generous rum glaze, to the decadent Chocolate Bacardi Rum Cupcakes with their rich, fudgy centers, and the tangy Pineapple Bacardi Rum Cupcakes that burst with tropical flavor, our selection offers a delightful array of options to tantalize your taste buds. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary journey to the heart of the Caribbean with our Bacardi Rum Cake Cupcakes!
Check out the recipes below so you can choose the best recipe for yourself!
DRUNKEN BUTTER RUM CUPCAKES
An absolutely sinful cupcake that is perfect for grownup parties. Worth the extra effort by every bit!
Provided by Meghan
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 398.1, Fat 19.5, SaturatedFat 6.9, Cholesterol 52.3, Sodium 227.5, Carbohydrate 48.1, Fiber 0.8, Sugar 39.4, Protein 2.7
BACARDI RUM CAKE
This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.
Provided by Derf2440
Categories Dessert
Time 1h24m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
- Stir together cake mix, pudding mix, eggs, water, oil and rum.
- Pour batter over nuts.
- Bake at 325 in oven for 1 hour.
- Cool 10 minutes in pan.
- Invert onto serving plate and prick top.
- Glaze-----------------.
- Melt butter in saucepan.
- Stir in water and sugar.
- Boil 5 minutes, stirring constantly.
- Remove from heat.
- Stir in rum.
- Brush glaze evenly over top and sides of cake.
- Allow cake to absorb glaze.
- Repeat until glaze is used up.
Tips:
- Use high-quality ingredients for the best flavor. This includes using real butter, fresh eggs, and good-quality rum.
- Don't overmix the batter. Overmixing can make the cupcakes tough.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can make the cupcakes dry.
- Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- For a boozy cupcake, you can add an extra 1/4 cup of rum to the batter. Just be sure to adjust the baking time accordingly. You want the additional rum to just add a hint of flavor, not make a rum-soaked cupcake.
- These cupcakes can be made ahead of time. Just bake them according to the recipe and then freeze them unfrosted. When you're ready to serve, thaw them overnight in the refrigerator and then frost them.
Conclusion:
These Bacardi rum cake cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. They're moist, flavorful, and have a boozy kick that will make you smile. So next time you're looking for a special dessert, give these cupcakes a try. You won't be disappointed.
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