Friday, November 15, 2013

Spiked! Cuba Libre Cupcakes

This month's Spiked! ingredient is Spiced Rum! It has been awhile since I have gone all out with a 3 part cupcake and I am feeling ambitious. Today I am offering up a Spice Rum cupcake with lime cream and cola glaze! But this isn't your standard filled cupcake. It is a twist on the traditional Cuba Libre drink which features cola, lime and white rum.

To make these cupcakes I started with the same high altitude white batter as my Champagne cupcakes. I added in the spice rum and baked them. Once they came out I gave them a drizzle of rum for an extra kick. I filled the center with a drizzle of the glaze and rum. They were then iced and topped with the lime cream

Cuba Libre Cupcakes
cupcakes (high altitude)
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/2 cups white sugar
  • 3/4 tsp salt
  • 2 tsp vanilla extract
  • 5 egg whites
  • 3 cups minus 1 Tbsp all-purpose flour
  • 1 Tbsp cornstarch
  • 1/2 Tbsp + 1/2 tsp baking powder
  • 1/2 cup half and half
  • 1/2 cup spiced rum + more for drizzling
lime cream
  • 2 cup heavy cream
  • 2 Tbsp confectioners sugar
  • zest of 3 limes
  • splash of lime juice
cola glaze
  • 1 cup + 2 Tbsp confectioners sugar
  • 3 Tbsp reduced cola or cola extract
  1. Preheat your oven to 350* Cream the butter and sugar until light and fluffy, roughly 3-4 minutes. Add the salt and vanilla. Beat in the egg whites one at a time, blending each into the batter before adding the next.
  2. Combine the all-purpose flour, cornstarch, and baking powder in a bowl. Add the flour mixture and cream and wine alternating between the three, beginning and ending with the flour mixture. Beat until just combined.
  3. Stop mixing and scrape the sides and bottom of the bowl. Beat on high speed for 10 seconds.
  4. Portion the batter into lined muffin cups. Fill 2/3 full. Bake for about 18 minutes or until the centers spring back when lightly touched. Cool completely. While baking cupcakes start making filling and frosting.
  5. Whisk together the cream, confectioners' sugar, and lime zest in a bowl until light and fluffy. Set aside.
  6. In a small bowl whisk together the powdered sugar and coke. Let sit 5 to 10 minutes to thicken. 
  7. Once cupcakes are cool, use a small sharp knife to cut a 1 inch circle through the top of the cupcake. Gently core the cupcake. Lightly drizzle in glaze and rum. Replace cupcake core. 
  8. Gently spread glaze over top of the cupcake and add the whipped topping! Then Enjoy!

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