Let them Eat Rum Cakes

Rum Cupcakes:
2/3 cup butter, softened
1 3/4 cups sugar
2 eggs
2 teaspoons vanilla
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk

Preheat oven to 350° F. 
Spray regular-size muffin pans with baking spray.
Cream butter, adding sugar gradually. Add eggs and vanilla. Beat until light and fluffy.
Sift dry ingredients together, add to creamed mixture slowly, alternately adding milk. Beat one minute.
Bake 16-18 minutes at 350° F. or until golden brown.  
Prepare rum sauce while cakes are baking.
Remove cakes from oven.  While still warm, soak in rum sauce.

Rum Sauce:  (have ready when muffins come out of oven, for soaking)
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 together.
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 if desired.

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.


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