Let them Eat Rum Cakes
Rum Sauce: (have ready when muffins come out of oven, for
1 stick (1/4 pound) butter
1 cup sugar
1/4 cup water
1/2 cup Bacardi dark rum
Melt butter in sauce pan, add water and sugar. Stir
Boil 5 minutes or until sugar is completely dissolved.
Remove from heat and stir in rum.
Frost soaked cupcakes with basic white frosting --
A very simple buttercream icing can be made using
one stick of softened butter to which you gradually add one box of sifted (or
slowly poured) confectioners' sugar, 1 tablespoon rum or 1/2 teaspoon rum
extract as flavoring, instead of vanilla, then add a small amount of milk or
cream until smooth and creamy.
Note: You really do not need a sifter; just add de-lumped confectioners’ sugar by tablespoonsful gradually to the softened, beaten butter.
Double click here for another recipe for
basic white frosting
Makes 18 small cakes.
To compare to a full-size rum cake, double click here on Rum Cake for our family favorite.
You can find this and other recipe(s) by tapping here on the Home Cookin' index.