HOLIDAY FRUIT CUPCAKES WITH RUM BUTTERCREAM FROSTING
Enjoy the flavor of fruitcake in a terrific, tender cupcake. Topped with rum frosting, it's a perfect holiday dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 28
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 28 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla and rum extract. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended. Stir in dried fruit and pecans.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in rum and 3 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cupcakes. Decorate with dried fruit and pecans.
Nutrition Facts : Calories 330, Carbohydrate 53 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 140 mg, Sugar 42 g, TransFat 1 g
DRUNKEN BUTTER RUM CUPCAKES
An absolutely sinful cupcake that is perfect for grownup parties. Worth the extra effort by every bit!
Provided by Meghan
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F.
- Line muffin pan with paper liners.
- Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.
- Combine all cake ingredients in a large stainless steel bowl. Beat for 2 minutes on high with electric mixer. Stir in pecans and coconut flake mixture reserving about 1/3 cup for garnishing later.
- Pour batter into prepared cups.
- Bake for 30 minutes or until toothpick comes out of center completely clean.
- Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.
- For glaze:.
- Melt butter in saucepan.
- Stir in 1/4 cup of the rum and sugar.
- Boil 5 minutes, stirring constantly until thickened. Remove from heat.
- Stir in remaining 1/4 cup of rum.
- For Frosting:.
- Before starting, place your stainless steel bowl and the arms for mixer into the freezer, for about 5 minutes. The cold bowl and arms form stiffer peaks in your frosting.
- In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
- Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
- Beat in more rum as needed for desire consistency for frosting.
- To finish cupcakes:.
- Dip tops of cupcakes into Butter Rum Glaze and allow excess to drop off before placing back down. This part can get a bit messy.
- Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty.
- Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.
Nutrition Facts : Calories 398.1, Fat 19.5, SaturatedFat 6.9, Cholesterol 52.3, Sodium 227.5, Carbohydrate 48.1, Fiber 0.8, Sugar 39.4, Protein 2.7
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