RUM RAISIN MACAROONS
Provided by Food Network Kitchen
Time 40m
Yield about 30 macaroons
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, raisins, dark rum, salt and vanilla in a large bowl until combined; fold in the coconut.
- Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
RUM CUPCAKES WITH COCONUT FROSTING
Treat your sweet tooth to taste trip to the islands courtesy of our rum cupcakes made with yellow cake mix, dark rum and toasted coconut.
Provided by Sarah Caron
Categories Dessert
Time 1h25m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Place paper baking cup in each of 18 regular-size nonstick muffin cups.
- In large bowl, mix cake mix, 1 cup rum, the water, oil and eggs with whisk until blended. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 45 minutes.
- In medium bowl, mix butter, sugar, milk and 1 teaspoon rum with electric mixer on low speed 30 seconds. Beat on medium-high speed until well blended and fluffy, scraping down side of bowl as necessary.
- Frost cooled cupcakes. Sprinkle tops with coconut.
Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 45 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 24 g, TransFat 0 g
COCONUT CUPCAKES
I took these yummy treats to a picnic for our computer club one year, and they went like hotcakes! I should have made a double batch. With their creamy frosting and sprinkling of coconut, they appeal to kids and adults alike.-Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Place lemon juice in measuring cup and add milk, stir to combine and set aside. In a large bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. Fold in coconut., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut.
Nutrition Facts : Calories 326 calories, Fat 19g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 236mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
VANILLA COCONUT FLOUR CUPCAKES
These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you're baking for a birthday, a bake sale, or just for fun, they're a cinch to whip up and are sure to be a hit!
Provided by King Arthur Flour
Categories Trusted Brands: Recipes and Tips King Arthur Flour
Time 1h35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
- Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
- In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
- Evenly divide the batter among the 10 liners, filling each 3/4 full.
- Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a tester inserted in the center comes out clean.
- Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
- Frost the cupcakes with your favorite frosting.
Nutrition Facts : Calories 215 calories, Carbohydrate 17.1 g, Cholesterol 111.8 mg, Fat 15.1 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 214.4 mg, Sugar 13.7 g
RUM AND RAISIN CUPCAKES
Make and share this Rum and Raisin Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 50m
Yield 1 1/2 dozen cupcakes
Number Of Ingredients 9
Steps:
- Soak raisins in rum for 2-3 hours or overnight to soften them; drain.
- Preheat oven to 350°; place 18 paper baking cups in muffin pans.
- In a large bowl, combine all the cupcake ingredients (butter through eggs) and beat with an electric mixer until smooth and pale, about 2-3 minutes.
- Stir in raisins; spoon batter into cups; bake for about 20 minutes.
- While the cupcakes are in the oven, combine the syrup ingredients in a saucepan; over low heat, dissolve the sugar in the rum.
- Simmer 5 minutes, then remove from heat.
- Remove pan from oven; with a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them.
- Then remove the cupcakes and cool on a rack.
Nutrition Facts : Calories 4160.6, Fat 206.8, SaturatedFat 123.2, Cholesterol 1334, Sodium 3862.9, Carbohydrate 472.6, Fiber 9.4, Sugar 271.5, Protein 54
RAISIN CUPCAKES
These cupcakes are so moist and delicious, perfect with coffee and to guests, I like the adult rum version but orange juice will work fine also :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 325 degrees F.
- Line 16 standard-size muffin cups.
- In a saucepan, bring raisins and rum just to a simmer over medium heat; remove from heat.
- In a small bowl combine the flour with baking powder and cinnamon.
- In another bowl beat together butter and sugar until light and fluffy.
- Add eggs and vanilla, beat well.
- Alternately stir in flour mixture and milk into butter mixture beginning and ending with flour mixture.
- Drain raisins and discard soaking liquid, then stir raisins into batter.
- Spoon batter into prepared muffin pan filling three-quarters full.
- Bake cupcakes about 20 minutes or until lightly browned and cupcakes test done.
- Cool then transfer to a rack.
COCONUT RUM-RAISIN CUPCAKES
Drizzled with a liquor-spiked caramel glaze and filled with rum-soaked raisins, these cupcakes are reminiscent of a popular ice cream flavor
Yield makes 36
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F. Brush standard muffin tins with butter; dust with flour, tapping out excess. In a bowl, pour rum over raisins, and let soak. In another bowl, whisk together flour, baking powder, and salt.
- With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of heavy cream, and beating until combined after each. Mix in raisin mixture and coconut.
- Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 30 minutes. Transfer tins to wire racks to cool 20 minutes. Run a small offset spatula or knife around edges; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
- To serve, set cupcakes on dessert plates, and spoon glaze over each. Alternatively, finish by placing cupcakes on a wire rack set over a baking sheet; spoon glaze over cupcakes, and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.
- Heat sugar and the water in a heavy saucepan over medium, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally to color evenly, until mixture is medium amber. Remove from heat. Carefully stir in rum and cream (the mixture will spatter) with a wooden spoon until smooth. Let cool, stirring occasionally, until thickened, about 5 to 10 minutes.
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