Yummy Vanilla Rum Cupcakes

I wanted to make a cupcake that would really please the masses for a few upcoming events but also had some wow, this was the answer. I started with a moist vanilla cupcake and made a rum buttercream but went a step farther. I browned sugar for the top which gave a great toasted marshmallow flavor. So here's the recipe. Don't be afraid of the candied sugar, it makes this cupcake.

Cupcakes

2 sticks of unsalted butter room temperature
1 1/4 cup sugar
4 eggs room temperature
1 1/2 cup flour
1 teaspoon baking soda
2 teaspoon baking powder
4 teaspoon vanilla (good vanilla)
1/4 cup of milk room temperature

Put all ingredients into a mixer and mix it all up. Fill baking cups about 1/3 full, anymore will cause them to cook way over the cups. You will have just enough but it should give you 24 cupcakes.



Rum Buttercream

3 sticks room temperature unsalted butter
3 pounds of powdered sugar
4 teaspoons of rum extract
6 to 8 tablespoons of cream

Whip butter until very light and fluffy, add 2/3 or so of powdered sugar. Add rum extract and 3 tablespoons of cream. Add remaining powdered sugar and remaining cream as needed. When it is thoroughly whipped you are done!



Sugar

Bring 8 tablespoons of granulated sugar to a boil and continue boil until it turns a dark caramel color. Turn heat of and spoon different shapes of the sugar onto a silpat or other silicone surface. There is no wrong shape or technique, just go for it. Once it has cooled you can use shapes of sugar to top cupcakes.

I hope you enjoy every creamy vanilla rum bite!