RUM BUTTERCREAM FROSTING
Another one of my great Aunt's old recipes, but I have to say this is the best recipe I've found for this... simple and easy.
Provided by SouthernGirl24
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Beat butter in a medium-size bowl with electric mixer, until soft.
- Beat in 10x sugar alternately with rum and milk, until smooth and spreadable.
- Frost cake; between cake layers put small amount of frosting.
- Frost sides and top of cake.
- Garnish with chopped nuts, banana slices, walnut halves, or maraschino cherries.
RUM BUTTER ICING
Make and share this Rum Butter Icing recipe from Food.com.
Provided by greyghost
Categories Dessert
Time 20m
Yield 2 dozen cookies
Number Of Ingredients 4
Steps:
- Melt butter on stove or in microwave.
- Add rum.
- Stir in powdered sugar 1/2 cup at time blending until smooth.
- Add nutmeg.
- Let cool about 15 minutes to thicken before icing cookies, cakes, etc.
Nutrition Facts : Calories 602.8, Fat 23.2, SaturatedFat 14.7, Cholesterol 61, Sodium 164.6, Carbohydrate 89.8, Fiber 0.1, Sugar 88.2, Protein 0.3
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
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
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