11 February, 2012

French Vanilla Butter Rum Cupcakes | Tidy Mom


French Vanilla Butter Rum Cupcakes ingredients (20-22)
Makes qty??
Cupcakes
1 French Vanilla cake mix
1 (1.75-oz/4 serving) box Instant French vanilla pudding mix
1 tsp cinnamon
1/2 tsp nutmeg
4 eggs
1 tsp vanilla
1/2 cup cold milk
1/2 melted butter (not margarine)
1/2 cup rum (e.g., Captain Morgan Spiced Rum)

Butter Rum Glaze
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup rum

Butter Cream Frosting
1 cup butter (not margarine), at  room temperature
1 cup vegetable shortening
Pinch of salt
1 tsp vanilla
4 cups confectioner's sugar
1/4 - 1/3 cup heavy whipping cream
Paste food coloring (purple, green, gold)

Garnish
Coarse sugar (also here or there) sprinkles


French Vanilla Butter Rum Cupcakes Directions
Get ready
Assemble all ingredients. Preheat the oven to 350ºF. 


Prepare the batter
Combine all ingredients and beat for two (2) minutes. 

Pour into lined cupcake pans and bake for twenty-two to twenty-four (22 to 24) minutes. Cool slightly on a rack.


Prepare the glaze
Melt one stick of butter in a saucepan. Then, stir in the water and sugar. Boil for five (5) minutes, stirring constantly. Remove from heat and slowly stir in the rum. Allow to cool down a little.

Dip the tops of the cooled cupcakes in the glaze and set aside.


Prepare the frosting
Cream butter and shortening; beat in the vanilla. Add sugar, one cup at a time until blended. 

When the sugar is completely beaten in and the sides of the bowl are scraped down, add the whipping cream. Beat at the highest speed until super fluffy, about one (1) minute.

If you wish to tint your frosting, do so now.


Finish the cupcakes
Pipe frosting on top of glazed cupcake. Then, drizzle a little more glaze over the butter cream frosting and top with coarse sugar sprinkles.


French Vanilla Butter Rum Cupcakes Notes
  • These would also be good with a toasted pecan in each cupcake.


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Page Last Modified 15 July 2016

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