Daily Cupcake Recipe

Recipe for Friday, February 10th, 2012:
Eggnog Cupcakes with Spiced Rum Buttercream

Recipe via Baker’s Royale

Prep time: unknown
Bake time: 25 minutes

Serves: 24 cupcakes

Ingredients [Eggnog Cupcakes]:

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 3/4 cup eggnog
• 1/4 cup milk
• 1 teaspoon vanilla extract

Ingredients [Spiced Rum Buttercream]:

• 5 large egg whites
• 1 1/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1/2 cup spiced rum

(A conversion table can be found here.)

Directions:

Heat oven to 350 degrees F. Line 2 muffins tins with cupcake liners.

Measure out flour and set aside. Add sugar and butter in a bowl and cream on medium speed until fluffy, about 3 minutes. Add eggs in 1 at a time, beating well after each addition.

Add the dry ingredients in 3 parts, alternating with the eggnog and vanilla to start. Mix after addition until incorporated-do not overbeat.

Fill cupcake liners about 3/4 full and bake for 20 to 25 minutes. Transfer cupcakes from tins to cooling rack.

Make frosting: Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed until mixture cools and doubles in volume and forms soft medium peaks; about 10-12 minutes. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first-this is normal. Keep mixing and it will become even and smooth again. Add salt and spiced rum and mix to combine.

Frost cooled cupcakes.

(via fucking-cupcakes)

Recipe via Tablespoon

Prep time: 10 minutes
Total time: 1 hour

Serves: 4 mugs

Ingredients:

• 1 cup light or dark brown sugar
• 2 tablespoons water
• 6 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon cider vinegar
• 3/4 cup heavy cream, divided
• 1/2 teaspoon rum extract
• 4 12 ounce bottles cream soda

(A conversion table can be found here.)

Directions:

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 of the heavy cream. Set aside to cool to room temperature. Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each

Recipe for Tuesday, May 3rd, 2011:
Browned Butter Banana Rum Cupcakes with Browned Butter Penuche Frosting

Recipe via Restless Chipotle

Prep time: unknown
Bake time: 20 minutes

Serves: 16 cupcakes

Ingredients [Browned Butter Banana Rum Cupcakes]:

• 2 cups of flour
• 3 teaspoons baking powder
• 1/4 tsp baking soda
• Pinch of salt
• 3/4 cup brown sugar
• 3/4 cup sugar
• 4 eggs
• 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
• 1 tsp vanilla
• 1/2 tsp rum flavoring or substitute 1/4 cup of the milk with 1/4 cup of rum
• 1 cup milk
• 2 ripe bananas mashed

Ingredients [Browned Butter Penuche Frosting]:

• 1/2 cup unsalted butter
• 1 cup brown sugar
• About 1/4 cup buttermilk, heated
• 1/2 tsp vanilla
• 3 cups confectioner’s sugar
• 1 1/2 cups chopped pecans
• 1 cup coconut

(A conversion table can be found here.)

Directions:

Preheat oven to 325 degrees F. Place cupcake liners in muffin tins.

Mix dry ingredients and set aside. Heat butter on the stove until it melts, stirring constantly. Continue to stir and cook until it becomes a dark golden brown. Strain and cool.

Mix eggs and sugar until well blended. Add browned butter and beat until smooth. Add vanilla and rum flavoring. Beat in the banana. Add the flour in three parts alternating with the milk, begin and end with the flour. Spoon into muffin tins and bake until done, about 20 minutes. Let cool.

Make frosting: Melt butter in pan until it becomes a golden brown. Add brown sugar and stir until sugar melts and mixture comes to a boil. Remove from heat. Stir in hot buttermilk until smooth. Let cool. Beat in confectioners sugar and vanilla until smooth. Stir in coconut and pecans. Use a little more buttermilk or confectioners to get the right consistency. Add a spoonful to the top of each cupcake and press in a pecan half. Sprinkle with coconut.