Anyways, I tried her Rum cake recipe and absolutely LOVED it so I just had to share it with you guys! I modified it just a bit to use it in a cupcake pan but the cake remains really moist and tasty! But before I get into the recipe I wanted to give you all a little insight into Rum, its flavors and history.
Rum (or rumbullion) was first fermented in the 1650s in the English colonies from a "wash" of molasses and water. Molasses is the sticky remainder of sugar cane juice after it's been boiled down to make crystalized sugar.
In the Carribean, Rum was used locally to cure minor aches and pains. Sugar plantation owners sold rum to the naval ships station there to detour mauraders. The British navy adopted a half-pint ration the began a thriving trade between the British islands, Great Britain and the British colonies in North America
Rum production in America began to decline due to the American Revolution and the rising popularity of whiskey. It continued to decrease through the 19th century with the last of the New England distilleries closing with the creation of the National Prohibition of the 1920s.
With the invention of sugar extraction from beets, Rum production was reduced to countries where sugar cane was grown.
Nowadays, Rum owes its popularity to tourism and modern AC because tourist were able to travel more to the hotter climate areas where local Rum was produced.
*Now that you know a little about the history of Rum lets talk classes. There are 5 different classes of Rum...
-- White Rum which are usually clear and have a subtle flavor are primary used as mixers; such as Barcardi Sliver from Puerto Rico.
-- Golden Rum (AKA Amber Rum) is a medium bodied rum aged in oak casks; such as Tortuga Gold from the West Indies.
-- Dark Rum is traditionally a full bodied, carmel-dominated rum aged in oak casks for very extended amounts of time; such as Flor de Cana 21 year from Nicaragua.
-- Spiced Rums can be white, golden or dark and are infused with spices or fruit flavors; such as Captain Morgan's from Puerto Rico.
-- Añejo Rums are aged Rums from different vintages mixed together to make sure the flavor in brands stay the same from year to year.
For more info and a better insight into Rum and it's history visit www.tastings.com.
Rum Cake Cupcakes
1/2 cups walnuts, crushed
1 1/2 cups granulated white sugar
1 stick (1/2 cup) butter, softened
3 tablespoons + 1/2 cup canola oil, separated
1 3/4 cup all purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
1 package Vanilla pudding mix
3/4 cup whole milk
4 large eggs
3/4 cup dark rum
1 tablespoon pure vanilla extract
1 stick (1/2 cup) butter
1/2 cup water
3/4 cup granulated white sugar
1 teaspoon Kosher salt
1/2 cup dark rum
Preheat oven to 350 degrees. Line each cup of your cupcake pan with a cupcake liner and set aside.
In a large bowl, cream the butter til smooth then and the sugar and cream until light and fluffy, about 2 mins. Add the 3 tablespoons oil, flour, cornstarch, baking powder, crushed walnuts and kosher salt combining until the mixture looks like cornmeal. Mix in the pudding mix.
In a separate bowl, whisk together the eggs, milk, rum, vanilla extract, and remaining vegetable oil. Slowly add the dry mixture and mix well until combined. The batter will be smooth and slightly thin.
Pour or scoop with a cookie scoop into prepared cupcake pan and bake for 30 to 40 mins, or until a toothpick inserted in center of one of your cupcakes comes out clean.
Let cool in pan for 5 minutes, then let cool completely on a wire rack.
While the cupcakes cool, prepare the rum syrup:
In a medium saucepan with high sides, combine the butter, water, granulated 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. Remove from the heat and stir in the rum (it will bubble). Save 4 to 5 tablespoons for the Rum Buttercream.
Poke the tops of the cupcakes with a fork and brush the rum syrup liberally over each cupcake and let soak 30 mins to an hour then frost with icing of your choice (I used Rum Buttercream; recipe below).
Makes 2 to 3 dozen cupcakes.
1/2 white Vegetable Shortening, room temp
1/2 cup Butter, room temp
1 tsp Pure Vanilla Extract
4 to 5 tbsps Rum Syrup
3 to 4 tbsp Heavy Cream or Milk
4 cups (1 lb) Pure Confectioner's Sugar
In a large bowl, cream together shortening and butter until smooth. Add vanilla, rum syrup and cream or milk and mix until smooth. Mix in confectioner's sugar one cup at a time. If icing is still too stiff add either more Rum Syrup to taste or milk.