Rum cupcakes. Chocolate rum cupcakes with rum caramel sauce. The mere mention of the name makes your mouth water. You will love these. Anyone with a penchant for alcohol in their cakes, and even those who don’t, will not be able to resist these grown up blokey cupcakes. Perfect for the man in your life. Enjoy xx
Rum cupcakes with rum caramel sauce
2015-03-17 03:47:42
Yields 18
A decadent after dinner cupcake with a delicious dose of rum to satisfy the man in your life!
Prep Time
20 min
Total Time
1 hr
Ingredients
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 cup vegetable oil
- 1 cup (or 250g tub) sour cream
- 1/4 cup rum (or bourbon)
- 1 cup warm water
- 2 cups plain flour, sifted
- 1 3/4 cups castor sugar
- 1 teaspoon baking soda
- 1 teaspoon bicarb soda
- 1 cup pure cocoa powder. ( I use Homebrand 100% pure cocoa from Woolworths)
Instructions
- Pre heat oven to 180 degrees c
- Put 18 cupcake papers into two muffin trays
- 1. Hand whisk together the eggs, oil, vanilla
- Add sour cream, rum and water. Whisk gently until well combined
- 2. Sift together flour, sugar, soda and baking powder
- Add sifted cocoa. Use a hand whisk to combine
- Pour wet mix into dry mix and carefully whisk together until well combined.
- Scoop mixture evenly into cupcake papers.
- Bake in a moderate oven for 18 - 20 minutes or until firm to touch. Cool on a wire rack.
- When cold, ice cupcakes with cream cheese frosting and drizzle generously with rum caramel sauce.
Cream Cheese Frosting
- 125g butter, softened
- 125g cream cheese
- 1 teaspoon vanilla extract
- Approx 4 cups icing mixture
- dashes of cream
- 2-4 tablespoons rum (or bourbon)
- In an electric mixer on medium speed, beat butter until light and fluffy, about 2-3 minutes.
- Add cream cheese. Beat another minute.
- Add vanilla. Beat well.
- Turn mixer down to low and slowly add icing mixture, a little at a time. Add cream as needed.
- Add rum and continue adding all icing mixture until icing reaches desired consistency.
- Add Wilton icing whitener if using.
- Continue to beat well.
- Pipe frosting onto cupcakes.
Rum caramel sauce
- (Adapted from Donna Hay)
- 1 cup castor sugar
- 4 tablespoons water
- 4 tablespoons pouring cream
- 2 tablespoons rum (or bourbon)
- Place sugar and water in medium saucepan over medium heat and stir until just combined.
- Bring to boil and cook, without stirring 7 - 8 minutes or until lightly caramelised.
- (Gently swirl pan).
- Remove from heat and carefully add cream and rum. Return to heat and stir until combined.
- Set aside to thicken and cool completely. Drizzle over cupcakes. Yumo.
Notes
- The rum caramel sauce can be a bit tricky. Sometimes mine gets grainy, but it is well worth the effort and practice. The caramel really tops off these amazing cupcakes. x
Mama Bear's Kitchen https://mamabearskitchen.com.au/
