Wednesday, July 23, 2014

Dark & Stormy Cupcakes AKA Rum, Lime and Ginger treats!!!


Dark & Stormy Cupcakes 
As seen on HelloGiggles

This recipe was first posted on HelloGiggles as part of my Cupcake Girl column. 


1 1/2 cups all-purpose flour
1 tbsp ground ginger
1 tsp baking powder
1/4 tsp salt
3/4 cup finely chopped ginger
1 1/4 cups granulated sugar (1 cup sugar, ¼ cup brown sugar)
1/2 cup unsalted butter, at room temperature
3 eggs
3/4 cup milk
2 tbsp of rum (set rum aside)
Steps:

Cream butter and sugar. Beat in eggs and milk.
Add dry ingredients, including ground ginger, slowly. Mix in minced ginger (I actually chopped the ginger in a food processor).
Bake at 350 for 22-25 minutes.
Allow to cool for 10 minutes.
Use the 2 tablespoons of rum you set aside to lightly brush the tops of cupcakes.

Now for the buttercream lime frosting!
1 cup unsalted butter, softened
3 cups confectioners’ (AKA powdered) sugar
¼ teaspoon salt, or to taste
1 tablespoon vanilla extract
3½ tablespoons lime juice
Optional: 1 tablespoon rum, or rum to taste
Mix it up. (If icing is too runny, add more sugar. If too thick, add a splash of milk.)

Apply frosting.
Garnish with limes, ginger or zest! (I used all three!)
Yum!

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