Tag Archives: rum

Buttered Nipple (Butterscotch and Irish Cream) Cupcakes

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I go to trivia ever Wednesday with a great group of friends. We used to attend trivia at a bit of a rowdier, louder bar but have since found Moose’s Down Under. This bar truly makes us feel like home, we know all the staff, they know us, and Corina, the owner is absolutely fantastic. Erin runs the trivia night and does a wonderful job. Anyway, it is an awesome way to get together with all our friends once a week and I thought that there would be no better place to bring some donation-encouraging mini cupcakes! I made up the poster below and baked up two shot-themed cupcakes, the Piña Colada cupcakes and Buttered Nipple cupcakes. I offered the cupcakes in exchange for a donation of any amount, and the wonderful trivia goers answered in full-force! We made $240.70, including the jackpot that the winning teams (they joined together to guarantee a win) donated to us. I was so thankful for such a supportive group of people and for Corina letting me set up there!

DadPosterNoQr

Anyway, we had a great time and are really looking forward to the Spring Sprint this coming Sunday, May 26th. My sister, mom, nieces, and a bunch of our wonderful friends are coming into town for the walk, so it is going to be a great time!

ButteredNipple

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Baked Coconut Rum Balls with Kraken Rum

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I am just terribly embarrassed, wouldn’t you know it, I fell again. These boots, that I love so much, will be the death of me. My knee that had just recovered is now bloodied and bruised. Ooph, what a day! The funny thing is, these aren’t boots with any real heel, they are just out to get me.

In less terrible and embarrassing news, I’ve been asked to be the media representative for the Vancouver Spring Sprint for the Brain Tumour Foundation of Canada. I am pretty thrilled about the opportunity, and am still not sure what it will involve. So far, I know that I will be doing some interviews, and I’ve had to answer some questions, so there is that. And, I made rum balls with my favourite spiced rum, The Kraken Black Spiced Rum.

 BakedCoconutRumBalls

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Rum Cupkrakes (with Kraken Rum)

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So The Kraken rum is dark, smooth, and almost most importantly, comes in a gorgeous bottle. The design and the name inspired my purchase but the rum inspired my baking. I love rum cake. The first time I tried it was a few years ago when a colleague came back from some rum-producing nation and baked us a batch. It was heaven and I’ve made it a couple of times since then. But, baking for a large group means that cakes aren’t particularly fun to haul around, so I tend to cupcake things that might not normally be cupcaked. This is one of those times. Also, full pun-credit must go to Genesis, he is the one who masterminded the Kraken pun. He is also very handsome, this may or may not be unrelated.

Rum Cupkrakes

Adapted from this all-homemade recipe for Rum Cake.

Ingredients

Cupcake

  • 3/4 cup walnuts, crushed
  • 1 1/2 cup sugar
  • 1/2 cup butter, softened
  • 3 tbsp + 1/2 cup grapeseed or canola oil (low flavour), separated
  • 1 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 4 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup DIY vanilla instant pudding mix (or packaged mix)
  • 1/2 cup plain yogurt
  • 1/4 cup water
  • 4 large eggs
  • 3/4 cup dark rum (The Kraken)
  • 1 tbsp vanilla

Rum syrup

  • 1/2 cup butter
  • 1/2 cup water
  • 3/4 cup sugar
  • 1/2 cup dark rum

Directions

  1. Preheat oven to 350°F. Line your cupcake tin, and distribute a layer of crushed walnuts (making sure to keep enough for other rounds).
  2. Cupcakes: In a large bowl cream the sugar and the butter. Add the oil, flour, cornstarch, baking powder, and salt combining until evenly distributed. Mix in the pudding mix.
  3.  In a medium bowl, whisk together the eggs, yogurt, water, rum, vanilla, and remaining oil. Add to the dry mixture and mix well. The batter will be smooth, thinnish, and will pour easily.
  4. Ladle (a new trick that I should’ve discovered years ago) into the prepared cupcake liners, about 3/4 full and bake for 15-20 minutes, or until a tester inserted in the cupcakes comes up clean.
  5. While the cupcakes cool on a rack, prepare the rum syrup.
  6. Rum syrup: In a small saucepan, combine the rum, butter, water, sugar, and salt. Cook over medium heat until the butter completely melts and the sugar dissolves. Let reduce slightly, keeping an eye on it so it doesn’t boil over, it will bubble a lot.
  7. Place copious amounts of wax paper under your cupcakes, or even better, a baking sheet (to catch the excess syrup). Spoon the hot rum syrup over the cupcakes and let soak for 8 hours (overnight).

Rummed and ready for the oven.

Release the KRAKEN! (into my belly!)