Best 2 Drunken Butter Rum Cupcakes Recipes
Indulge in a delectable journey with our "Drunken Butter Rum Cupcakes" experience. These cupcakes are a symphony of flavors, combining the richness of butter, the warmth of rum, and the subtle tang of orange zest. Each bite takes you on a sensory adventure, leaving you craving more.
Our collection features three unique recipes to satisfy every palate. The Classic Drunken Butter Rum Cupcakes offer a timeless indulgence, with a moist and fluffy vanilla sponge that perfectly complements the creamy butter rum frosting. For a touch of sophistication, try the Chocolate Drunken Butter Rum Cupcakes, where rich chocolate sponge meets the velvety butter rum frosting, creating an irresistible treat. And for those who love a tropical twist, the Orange Drunken Butter Rum Cupcakes blend zesty orange notes with the classic flavors of butter and rum, resulting in a refreshing and flavorful cupcake.
No matter your preference, our Drunken Butter Rum Cupcakes are sure to tantalize your taste buds and leave you utterly satisfied. Ready your oven and embark on a baking adventure that will make your kitchen smell divine and your loved ones begging for more.
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.
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
Tips:
- Use unsalted butter at room temperature to ensure the drunken butter rum cupcakes have a smooth and even texture.
- Measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife. This will prevent the cupcakes from becoming too dense.
- Do not overmix the batter, as this will result in tough cupcakes. Mix just until the ingredients are combined.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking will dry out the cupcakes.
- Let the cupcakes cool completely before frosting them. This will help the frosting set properly.
Conclusion:
These drunken butter rum cupcakes are a delicious and boozy treat that are perfect for any occasion. The combination of rum, butter, and spices gives these cupcakes a unique and flavorful taste that is sure to impress. Whether you are a fan of rum or not, you will love these cupcakes. So next time you are looking for a sweet treat, give these drunken butter rum cupcakes a try.
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