Adventures in all things food Butter Rum Cupcakes

53 Unique Cupcake Recipes Genius Kitchen

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.

How to Make Butter Rum Cupcakes » Local Adventurer

let the browned butter cool to room temperature. in a standard mixer, cream together 2 cups powdered sugar, 1 stick of butter and your browned butter until smooth. add in your rum, vanilla, and nutmeg, then add another 1/2 cup of powdered sugar to finish off the buttercream. scoop into a piping bag with a star tip and frost your cupcakes.

Growing Polymathic Hot Buttered Rum Cupcakes

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high until light and fluffy, approximately 5 minutes. Scrape up and down the sides of the bowl and beat in the egg, followed by the egg whites. Mix until incorporated, then add the sour cream, rum and vanilla and mix well.

Butter Rum Cupcakes Recipe » Local Adventurer » Travel Adventures in

Rum Cupcakes. By Sarah Caron. Created January 10, 2017. Forget rum-soaked cake. These cupcakes have the rum baked right in…and in the frosting, too! The first time I had rum cake was in college. A little Ethiopian restaurant near my Manhattan dorm served big, moist, rum-soaked slices of the best cake I'd ever had.

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Place your stainless steel mixing bowl in the freezer for 5 minutes. (The cold bowl helps frosting have a stiffer shape). Mix powdered sugar, butter, vanilla, and rum in cold bowl on medium-low until well blended. Blend on medium-high until frosting is light and fluffy. Pipe frosting onto the cupcakes and sprinkle with coconut.

Cocktail Cupcakes Buttered Rum Cupcakes are a boozy dessert treat

While the cupcakes are baking make the frosting. Mix together the butter, Butter-Rum sauce, and powdered sugar with an electric mixer until a smooth frosting forms. Remove 1/3 of the frosting and set it aside. Add the black food coloring, and the 15 drops of blue food coloring to the larger amount fo frosting and mix until combined.

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Butter Rum Cupcakes. Cupcakes. 1 cup pecans, chopped; 1 ⁄ 2 cup coconut flakes; 1(18 1/2 ounce) box butter recipe cake mix (or yellow if you cant find it) 1 3 ⁄ 4 ounces vanilla instant pudding mix (about half a standard packet) 4 eggs, room temperature; 1 ⁄ 2 cup whole milk, cold; 1 ⁄ 2 cup vegetable oil; 1 ⁄ 2 cup dark rum; Butter.

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Bake for 30 minutes or until toothpick comes out clean. Allow cupcakes to completely cool to room temperature. step 5. Place your stainless steel mixing bowl in the freezer for 5 minutes. step 6. Mix Powdered Confectioners Sugar (4 cups), Butter (1 stick), Instant Vanilla Pudding (1/2 cup) and Dark Rum (1/4 cup) in cold bowl on medium-low until.

Buttered Rum Cupcakes Community Post 21 Deliciously Boozy Cupcakes

Instructions. Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners. To a large bowl or bowl of a stand mixer, add the cake mix, butter, water, rum, and eggs, then beat on high for 3 minutes. Use a cookie scoop to place the batter into the cupcake liners filling each about 2/3 full.

Adventures in all things food Butter Rum Cupcakes

Preheat oven to 350° F. Prepare cupcake tin with cupcake liners. I also spray the tins with a little bit of Pam. In a medium bowl, whisk together the flour, cinnamon, nutmeg, salt, baking powder and baking soda. Set aside. In a small saucepan, heat the butter over medium-low heat, whisking constantly.

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French Vanilla Butter Rum Cupcakes. Preheat your oven to 350° F and line a cupcake pan with cupcake papers. Place French Vanilla cake mix, French vanilla pudding mix, cinnamon, nutmeg, eggs, vanilla extract, cold milk, melted butter and rum in a large mixing bowl. Using an electric mixer, beat on low for 1 minute.

Vanilla Rum Cupcakes with Eggnog Buttercream The ItsyBitsy Kitchen

Rum Cupcakes. Preheat oven to 350° F. Prepare cupcake tin with cupcake liners. In a medium bowl, whisk together the flour, cinnamon, nutmeg, salt, baking powder and baking soda. Set aside. In a small saucepan, heat the butter over medium-low heat, whisking constantly.

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In a shallow microwave-safe bowl, melt 1/4 cup of the unsalted butter. Add 1/4 cup of rum to the melted butter and stir it well. Use a pastry brush to brush the tops of each cupcake so the rum and butter mixture penetrates the tiny holes. Allow the vanilla rum cupcakes to cool completely while you assemble the boozy buttercream.

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Instructions. n a large bowl cream sugar, eggs, butter, and buttermilk together with mixer. Add flour, salt, baking powder, baking soda, and vanilla or rum and mix. Pour batter into a well-sprayed bundt pan or pan of your choice. Bake in a preheated 325 degree oven for 55 to 60 minutes until done.

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In a separate bowl, add the flour, cinnamon, nutmeg, salt, baking powder, and baking soda, and mix well. Add the flour mixture to the mixing bowl, a little at a time, until all ingredients are mixed together. Scrape down the sides of the mixing bowl with a spatula, and mix again until the batter is smooth.

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Preheat the oven to 325. Line a standard muffin pan with paper liners. In a large bowl beat the butter and sugar until fluffy. Add the 3 tablespoons of oil and beat until it's combined. Add the flour, cornstarch, baking powder, kosher salt, and instant vanilla pudding to the bowl.