Vanilla Cupcakes with Vanilla Rum Butter Cream Frosting
A few months ago I purchased a bottle of Vanilla Rum from Mauritius and was quite excited about drinking it but was also excited about the various ways I could add it to dishes. Imagine a smooth, dark amber elixir with the soft and intoxicating fragrance and taste of vanilla. The food combinations began to flood my mind but one that kept reappearing was to add some of the rum to a butter cream frosting. So last weekend, after being away from my kitchen for far too long, I set out to make a batch of cupcakes that would brighten one’s day and tantalize one’s taste buds – Mission Accomplished! I brought them in to work on a cold and gray, rainy Monday. They were like little pink sunbeams brightening the morning and bringing smiles to everyone who ate them (keep in mind I had already eaten 2 at home the evening before)! I used the Joy of Baking vanilla cupcake recipe and made my own version of Vanilla Rum Butter Cream Frosting. I baked them in pretty little cupcake holders from Wilton and topped them with candied violets from Ladurée, one of my most favorite French Patisseries. I hope you like them as much as I did.
Recipe by: www.joyofbaking.com
- 1/2 cup (113 grams) unsalted butter, room temperature
- 2/3 cup (130 grams) granulated white sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Zest of 1 large lemon (outer yellow skin) ** I omitted the zest for this recipe.
- 1 1/2 cups (195 grams) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup (60 ml) milk
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 17 – 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.
Recipe by: Virginia Anne Newton
- 1/2 cup softened butter
- 16 oz powdered sugar
- 2-3 tbsp vanilla rum
1 tsp vanilla extract
Beat butter at medium speed with an electric mixer until fluffy; gradually add 1 cup powdered sugar, beating at low speed until blended. Add 2 Tbs. vanilla rum and continue beating until blended. Gradually add the remainder of the powdered sugar. Adjust liquids to solids based on taste and texture. Add pink gel food coloring with a toothpick until desired shade is reached.