Rum cake cupcakes

Ingredients

For cupcakes:

• 2 cups and 2 teaspoons cake flour
• 1 1/2 teaspoons salt
• 1 1/2 cup white sugar
• 3 level teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup cold butter, diced into tiny pieces
• 2 tablespoons vegetable oil
• 1 small package vanilla instant pudding mix or 1 cup custard powder
• 1/2 cup lowfat milk
• 3 large eggs
• 1/2 cup dark rum
• 1/2 cup vegetable oil
• 1 tablespoon pure vanilla extract
• 3/4 cup diced walnuts or pecans

For cream cheese rum frosting:

• 150 g (about 5-6 ounces) cream cheese, softened
• 3/4 of a shot glass dark rum
• 1/2 of a shot glass sugar syrup
• 1/2 cup powdered sugar or icing sugar
• 1/2 teaspoon lime juice
• Lime zest, optional

You may like

Despacito cake - the famous brazilian chocolate and coffee cake

Preparation

• Preheat the oven to 175 C / 325 degrees F. Spray two muffin pans (one 12-muffin pan and one 6-muffin pan) with nonstick cooking spray.
• In a large mixing bowl, combine the first seven cake ingredients. Mix with a wooden spoon until well blended, and then beat with an electric mixture for a minute, until dry and crumbly.
• Add the vanilla pudding mix/custard powder, milk, eggs, rum, vegetable oil and vanilla extract to the bowl and continue beating on low for about 3 minutes.
• Making sure that you scrape the sides down at least twice to ensure that all ingredients are well blended. Pour into muffin pans and bake for 30 minutes.
• To make the frosting, beat the cream cheese, rum and sugar syrup with an electric mixer under smooth.
• Add the icing sugar, continually mixing in order to incorporate it well. Finally add the lime juice (this is really to taste), mixing well.
• Once the cupcakes are done (test with a toothpick to make sure), remove them from the muffin pans and let them cool.
• Frost them with the cream cheese rum frosting and decorate with a bit of lime zest on top if you wish.