Ahoy Matey, the latest cupcake

Serve with a dark rum, NOT spiced

I was waiting for friends to come for dinner when I had about 30 minutes before anything had to be done.  So, I looked at what ingredients I had on hand to make cupcakes for dessert.  The only recipe that fit the bill was – Rum Raisin.

It has 3 steps – make the batter, put on rum glaze and top with rum raisin buttercreme frosting.

Making the batter was easy.  However, some people don’t know how to fold in ingredients.  You fold them in to keep the air in the batter.  The raisins get folded in at the end.  Dip your spatula deep into the batter and lift it up over the raisins.  Fold the batter over the raisins.

Folding in raisins. Literally pick up batter with spatula and fold over.

While the cupcakes are baking, you can make the glaze and gather ingredients for the frosting.  As with other baked products, I turned the pan halfway around halfway through the baking time to ensure even cooking.

Paint the glaze on don’t spoon or pour it.  This method keeps everything very clean.

The taste test – I could have used twice as much rum and cut down on the other liquids to get a deeper flavor.  The cake bases were great and spongy.  Despite my narrow thinking, the raisins did not remind anyone of muffins due to the texture of the cake bases.

Keep mess to a minimum by painting on rum glaze.

Now since dinner was for friends who eat just about anything, I thought I would try out a new frosting tip and see how it worked.

I wasn’t sure what to do with the ribbon pattern it produced and am still perfecting an even pressure on the pastry bag.  But what does it matter when you are serving them with rum?  Not much if you had a glass of wine with dinner.

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Any thoughts, Darling?

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