Cuba Libre Cupcakes Recipes

CLASSIC CUBA LIBRE

Steps:

• Fill a 12-ounce glass with ice cubes. Pour the rum and cola beverage into the glass. Stir in the lime juice, and serve.

CUBA LIBRE CUPCAKES

Steps:

• Preheat oven to 350.
• Line or grease and flour 1 12 cupcake cupcake pan.
• In a small saucepan, heat butter, coca cola and rum to boiling. Remove from heat and allow to cool.
• Mix together lime juice and milk in a small bowl* or measuring cup and set aside.
• Meanwhile, whisk together cocoa, flour, sugar, baking soda, baking powder and salt.
• Add the cooled butter/coke mixture and beat until well combined.
• Add egg, beat then pour in the milk. Mix until combined. The batter will be rather thin.
• Fill each well 2/3 of the way full. Bake 20 minutes or until a toothpick comes out clean. Remove cupcakes to wire racks as soon as possible to cool.
• Frost with Chocolate Rum Cream Cheese Frosting when cool.
• Garnish with a wedge of lime.
• *This will sour the milk a bit. Do not worry if it looks slightly curdled.

CUBAN COFFEE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.
• Combine the flour, sugar, baking powder, salt and eggs into the bowl of an electric stand mixer. Whip the ingredients for 8 minutes on high speed. Scrape down the bowl, and add the liquid shortening and milk. Mix 8 more minutes at medium speed. Gently fold in the instant espresso granules. Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.
• For the caramel filling: Stir the dulce de leche, toffee bits and instant espresso granules together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.
• For the buttercream: Bring the sugar and 2 ounces water to a boil in a medium saucepot. Place the egg whites into the bowl of an electric stand mixer. When sugar syrup reaches 238 degrees F on a candy thermometer, begin whipping the egg whites. Cook the sugar syrup to 250 degrees F, and slowly pour the syrup into the whipped meringue. Whip on high speed until the meringue cools and stiff peaks are formed. Mix in the softened butter and coffee extract. Place into a piping bag fitted with a large star tip.
• For the pipettes: Bring the sugar and 2 ounces water to a gentle simmer. Remove from the heat and stir in the instant espresso granules. Fill 12 chemistry pipettes with the syrup.
• To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill with coffee-toffee Cuban caramel filling. Pipe espresso swirl buttercream generously on top of the cupcakes. Sprinkle coffee and milk crispies on top of the cupcakes. Insert 1 Cuban coffee syrup pipette into each cupcake and place a chocolate plaque on top.

CUBA LIBRE CAKE

Steps:

• Mix eggs with 1.5 cups brown and 2 teaspoons vanilla sugar. Add the flour gradually.
• Add the cooking oil and baking soda and mix well.
• Divide the dough into two halves. Add the coke to the one part, and lime juice with rum to the other.
• Pour the doughs into a baking tin - a blob of coke dough, a blob of lime/rum dough onto it, and so it goes until the tin is full.
• Bake in the oven preheated to 200 °C for about 50 minutes. After first 20 minutes turn the temperature down to 180 °C.
• Meanwhile, put 2 cups of brown sugar into a pot and melt it. Pour the melted sugar onto the hot cake, making uneven splots. Cut when cold.

CUBA LIBRE

Steps:

• In a tall serving glass, add ice cubes, then squeeze the juice from 2 lime wedges and drop them into the glass. Add the rum, then the Coca Cola. Stir, garnish with the remaining lime wedge, and serve.

CUBA LIBRE

Steps:

• Cut ½ a lime into four small wedges. Squeeze the juice from two of the wedges into a tall glass. Drop the remaining wedges into the glass and fill with ice. Pour in the rum then fill up with cola and stir gently.