COCONUT RUM AND LIME CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
- In a medium bowl, sift the cake flour, granulated sugar, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the oil, buttermilk, coconut milk, vanilla and eggs. Mix until all the ingredients are fully combined, about 1 minute. Slowly add the dry ingredients to the wet ingredients and mix only until all the ingredients are barely incorporated. Fold in the shredded coconut. Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes.
- Let the cupcakes cool slightly before removing them from the pan and transferring to a cooling rack.
- For the lime curd: In the bowl of an electric mixer, beat the butter and granulated sugar until light and fluffy. Slowly add the eggs and yolks, and then beat until combined. Add the lime juice. The mixture WILL look curdled. Do not fear, it will smooth out as the butter melts when you cook the mixture.
- In a stainless steel saucepan, cook the mixture over low heat until it smooths out. Increase the heat to medium and cook, stirring constantly, until the mixture is thick, 10 to 12 minutes. Do not let it boil. Remove the curd from the heat and stir in the lime zest. Put the curd in a clean bowl and wrap it tightly. Place in the fridge until cool, about 1 hour.
- For the frosting: In electric mixing bowl with paddle attachment, beat the butter until fluffy and pale in color. Add the powdered sugar gradually and beat until fully combined. Drizzle in the coconut milk and rum. Add more powdered sugar or coconut rum to adjust the consistency of the frosting.
- Core out the center of the cupcakes, fill with lime curd and frost with coconut rum frosting.
RUM CUPCAKES WITH COCONUT FROSTING
Treat your sweet tooth to taste trip to the islands courtesy of our rum cupcakes made with yellow cake mix, dark rum and toasted coconut.
Provided by Sarah Caron
Categories Dessert
Time 1h25m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Place paper baking cup in each of 18 regular-size nonstick muffin cups.
- In large bowl, mix cake mix, 1 cup rum, the water, oil and eggs with whisk until blended. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 45 minutes.
- In medium bowl, mix butter, sugar, milk and 1 teaspoon rum with electric mixer on low speed 30 seconds. Beat on medium-high speed until well blended and fluffy, scraping down side of bowl as necessary.
- Frost cooled cupcakes. Sprinkle tops with coconut.
Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 45 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 24 g, TransFat 0 g
RUM RAISIN POUND CAKE WITH COCONUT GLAZE
There's nothing like rum raisin pound cake. It's a great snack or dessert, and I love to have it as a treat while I'm watching TV.
Provided by Food Network
Categories dessert
Time 1h50m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Combine the raisins and rum in a small bowl and soak for several hours or overnight.
- Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
- Combine the flour, baking powder and salt in a medium bowl. Set aside.
- Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
- Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
- Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
- While the cake is baking, make the glaze: Whisk the confectioners' sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
- Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.
MALIBU RUM (COCONUT) CUPCAKES
I got this receipe from howsweeteats.com. This is so yummy and just screams summer!!! Pictures to come. I doubled the cupcake part of the receipe and I had more than enough frosting by just doing the single receipe of the frosting. Took these into work and everyone couldn't stop raving about how good they were! Also, I cooked the...
Provided by Jen Frame
Categories Other Desserts
Time 40m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350
- 2. Cream butter, sugar, and eggs together until fluffy.
- 3. Add vanilla, coconut extract and vanilla bean and mix until combined.
- 4. Combine dry ingredients into a bowl.
- 5. Add half of the dry ingredients, mixing until just combined.
- 6. Add the coconut milk.
- 7. Once mixed, add remaining dry ingredients.
- 8. Add coconut rum and fold in shredded coconut.
- 9. STEPS FOR MAKING COCONUT FROSTING
- 10. Cream butter until smooth
- 11. Gradually add powdered sugar, alternating with rum and vanilla, until desired consistency is reached
- 12. Feel free to add more or less sugar or liquid based on how thick you want the frosting.
RUM AND RAISIN CUPCAKES
Make and share this Rum and Raisin Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 50m
Yield 1 1/2 dozen cupcakes
Number Of Ingredients 9
Steps:
- Soak raisins in rum for 2-3 hours or overnight to soften them; drain.
- Preheat oven to 350°; place 18 paper baking cups in muffin pans.
- In a large bowl, combine all the cupcake ingredients (butter through eggs) and beat with an electric mixer until smooth and pale, about 2-3 minutes.
- Stir in raisins; spoon batter into cups; bake for about 20 minutes.
- While the cupcakes are in the oven, combine the syrup ingredients in a saucepan; over low heat, dissolve the sugar in the rum.
- Simmer 5 minutes, then remove from heat.
- Remove pan from oven; with a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them.
- Then remove the cupcakes and cool on a rack.
Nutrition Facts : Calories 4160.6, Fat 206.8, SaturatedFat 123.2, Cholesterol 1334, Sodium 3862.9, Carbohydrate 472.6, Fiber 9.4, Sugar 271.5, Protein 54
RAISIN CUPCAKES
These cupcakes are so moist and delicious, perfect with coffee and to guests, I like the adult rum version but orange juice will work fine also :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 325 degrees F.
- Line 16 standard-size muffin cups.
- In a saucepan, bring raisins and rum just to a simmer over medium heat; remove from heat.
- In a small bowl combine the flour with baking powder and cinnamon.
- In another bowl beat together butter and sugar until light and fluffy.
- Add eggs and vanilla, beat well.
- Alternately stir in flour mixture and milk into butter mixture beginning and ending with flour mixture.
- Drain raisins and discard soaking liquid, then stir raisins into batter.
- Spoon batter into prepared muffin pan filling three-quarters full.
- Bake cupcakes about 20 minutes or until lightly browned and cupcakes test done.
- Cool then transfer to a rack.
COCONUT RUM-RAISIN BUNDT CAKE WITH RUM-CARAMEL GLAZE
Dark rum is lavishly used in a coconut Bundt cake; raisins, plump from soaking in the liquor, are mixed into the batter, and a sweet sticky glaze is drizzled on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. Soak raisins in 1/2 cup rum.
- Whisk together flour, salt, and baking powder; set aside. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth. Mix in eggs, one at a time. Add vanilla. On low speed, mix in flour mixture in three additions, alternating with two additions of 6 tablespoons cream each (12 total). Mix in raisin mixture and coconut. Transfer batter to prepared pan; smooth top.
- Bake, rotating about halfway through, until a cake tester comes out clean, about 1 hour 55 minutes. Let cool in pan on a wire rack 20 minutes. Run a thin knife around sides of cake; unmold. Let cool.
- Heat granulated sugar and 1/4 cup water in a small saucepan over medium heat, gently stirring occasionally, until sugar is dissolved and syrup is clear. Cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, gently swirling, until medium amber. Remove from heat. Carefully pour in remaining 1/4 cup rum and 2 tablespoons cream. Let cool, stirring, until thickened. Drizzle over cake.
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- For the buttercream: Bring the rum and cane sugar to a boil in a medium saucepan. Add the raisins, remove from the heat, and let macerate for at least 4 and up to 24 hours at room temperature. Strain the raisins, finely chop, and set aside for the cupcake batter. Bring the strained rum to a boil in a small saucepan and reduce to 1/4 cup. Remove from the heat and let cool before adding to the buttercream.
- Combine the butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment, and whip until light and fluffy, scraping the sides and bottom of the bowl once. Add 3 cups of the powdered sugar and whip until light and fluffy. Add the cooled reduced rum and the rum extract and add more powdered sugar, 1/4 cup at a time, and whip until slightly thick, spreadable consistency.
- For the cupcakes: Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Fill mini muffin tins with liners and spray the liners with nonstick spray.
- Whisk the flour, baking powder, baking soda, salt, 1 1/2 cups of the sugar, cinnamon, allspice, and nutmeg together in large bowl. Whisk together the melted butter, buttermilk, oil, vanilla, rum extract, and yolks in a medium bowl.
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