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Black and White Rum Cakes

Razzle, dazzle rum flavor jazzes up cake and frosting in an adult treat.

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  • Prep Time 55 min
  • Total Time 2 hr 0 min
  • Servings 24

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
3
oz unsweetened baking chocolate, melted, cooled
2
teaspoons rum extract

Rum Frosting

2
egg whites
1/2
cup sugar
1/4
cup light corn syrup
2
tablespoons water
2
teaspoons rum extract
Betty Crocker™ chocolate sprinkles, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box for whole eggs.
  • 2 In small bowl, place 2 cups of the batter; stir in chocolate. Into remaining batter, stir 2 teaspoons rum extract. Into bottom of each muffin cup, spoon about 1 1/2 tablespoons chocolate batter. Top each with about 1 1/2 tablespoons rum batter.
  • 3 Bake 20 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • 4 In medium bowl, beat 2 egg whites with electric mixer on high speed just until stiff peaks form; set aside.
  • 5 In 1-quart saucepan, stir sugar, corn syrup and 2 tablespoons water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
  • 6 Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add 2 teaspoons rum extract. Beat on high speed about 10 minutes or until stiff peaks form. Immediately spread frosting on cupcakes. Sprinkle with chocolate sprinkles. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

Punch up these rum-flavored treats with a scoop of rum-raisin ice cream.

In a rush? Instead of making the cooked frosting, substitute Betty Crocker® Whipped fluffy white frosting mixed with the rum extract.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
180
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
25mg
25%;
Sodium
160mg
160%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
15g
15%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
2%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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