Skip to main content

Rum and Coke Cupcakes


So, the big day is almost here!  Tomorrow I turn 3-0. 

I’m not one of those women that are terrified of my 30s.  I can’t wait, even though I’ll have to deal with the jokes for 11 months until Rob turns 30!  However, I’m excited.   My thirties will be fantastic.  My son will turn ONE while I’m 30 and I’ll get to experience so many firsts with him, even though it doesn’t seem like he has many more since he’s done so much lately.  But we still have first steps, first “real” words, first birthday, first day of school, etc.  All of which will happen in my thirties! 

Anyway, everyone deserves to ring in 30 in a celebratory fashion, right?  How about a nice little boozy dessert?  While I prefer to drink wine (Cabernet and Pinot Noir) or beer (specialty craft beers, or any Sam Adams Seasonal), my mixed drink of choice will generally include Rum.  Usually a Rum and Diet (gotta cut some calories, right?!).  If I’m going to make a boozy dessert to ring in my birthday, I may as well pay homage to the classic drink, skipping the diet since it is a dessert after all.



These cupcakes definitely had a Rum and Coke flair going on.  The cupcake base was a Chocolate Coke batter, and the frosting was a Rum spiked Swiss Meringue Butter Cream. I loved that they weren’t overpowering, but you could still tell what the flavor was going for.  However, if you wanted a little more punch, add a little more rum to the frosting!  I will say though, I ate two (I made some minis to feel less guilty eating more) and one was still pretty chilled, the other was warming up to room temperature, and the warmer the frosting got, the more the rum became noticeable.  Just something to consider when debating if you want to add more rum or not!

And, as a side-note: this was my first SMBC.  Not scary at all, as I previously imagined!  Many people are intimidated because for a while the frosting looks lumpy, soupy and curdled.  Just keep mixing and eventually you'll have a delicious buttery frosting!

Rum and Coke Cupcakes 

Ingredients:
For the Cupcakes
2 cups AP flour
2 cups sugar
1 cup (2 sticks) butter 
1 cup Coca-Cola©
3 tablespoons cocoa
1/2 cup buttermilk
2 eggs, room temperature
1 teaspoon baking soda
1 teaspoon vanilla
1-1/2 cup mini marshmallows 

For the Frosting 5 large egg whites
1 ½ cups sugar
4 sticks of butter, diced and softened
¼ teaspoon salt
½ cup rum (I used a dark rum)

Directions:
For the Cupcakes
Preheat oven to 350 degrees. Line pan with cupcake liners.

In stand mixer fitted with a flat beater, combine flour and sugar; set aside. In saucepan, combine margarine, cola and cocoa and bring to a boil.  Remove from heat.  Add marshmallows and stir slowly until melted.

Remove pan from heat and pour over flour and sugar. Mix thoroughly to combine. Add buttermilk, eggs, baking soda and vanilla. Mix well.

Fill cupcake liners about 1/2-2/3 full and bake for about 17-20 minutes or until toothpick inserted in center comes out clean. Let cool before frost.

** Don’t worry if the batter seems a little thin; it will bake up fine!

For the 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 (8 on a KA mixer) until mixture cools and doubles in volume, forming 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 for Swiss Meringue Butter Creams!  Keep mixing – it will become even and smooth again!

Add salt and rum and mix to combine.
Sources: Cupcakes from I Heart Cuppycakes, originally adapted from Coca-Cola
Frosting  adapted from Baker’s Royale



Comments

  1. These look awesome!! I love the photo styling on this, and definitely a cupcake I have to add to my to-do list. Happy early 30th Birthday!!! I have to say, I love my 30s more than my 20s. In your 20s, it's all about finding yourself, making mistakes, and defining yourself. Your 30s is where you take control, and make big adult decisions, and truly understand who you are. I wish you nothing but the best on your birthday!!! ;-)

    ReplyDelete
  2. Lovely concept - rum and coke cupcakes. Delicious looking. Happy Belated Birthday. I hope all your wishes and dreams come true!

    ReplyDelete
  3. Great recipe! I made these and took them to work today. Lots of compliments on the flavor combination, but I actually used the IMBC icing from the I Heart Cuppy Cakes recipe. It was sinfully good by the way. I would have eaten it all, but I know how much butter is in it!
    Will definitely be saving this one for a special occasion!

    ReplyDelete

Post a Comment

Popular posts from this blog

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

Exclusive Pumping - why I did it twice, and some tips & tricks

This is a story I've been wanting to share for several years, in fact one of the reasons I decided to make the switch to more of a life blog versus a food blog. So bear with me here!

I have two children. I tried breastfeeding both of them, and was unsuccessful with both, for different reasons. One wouldn't latch. One my supply was too fast and plentiful. I tried a few things because I really really wanted to breastfeed, but it was stressing me out, so I looked in to other options, which is where I learned about exclusive pumping. 

 What is exclusive pumping (or EP)? It's when a mother expresses her milk to feed her child, rather than feeding "straight from the source". Prior to having Tyler, I knew very little about pumping, but I knew that since I planned to breastfeed and planned to work after maternity leave, I would need a pump. But that was about it. I remember the weekend before he was born sitting on my bed playing with the pump and thinking the manual was…