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Rum and Cola Cupcakes

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  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 24

Rum-spiked buttercream and cola-infused cupcakes combine to make a one-of-a-kind dessert, reminiscent of a cocktail-hour classic.

Jessica Walker Recipe by Jessica Walker
July 4, 2012

Ingredients

Cupcakes

1
box Betty Crocker™ SuperMoist™ devil's food cake mix
3
eggs
1/2
cup vegetable oil
3/4
cup cola carbonated beverage

Frosting

1/2
cup butter, softened
4
cups powdered sugar
1/4
cup rum
1
teaspoon vanilla

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  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally, until well blended. Divide batter evenly among muffin cups.
  • 3 Bake about 20 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 butter and powdered sugar with electric mixer on medium-low speed until combined. Increase speed to medium; gradually beat in rum and vanilla until fluffy. Pipe or spread frosting on cupcakes.

Expert Tips

You can certainly use water or milk for any part of the rum in the frosting if you want less rum flavor.

For a quick and easy shortcut, use 1 container Betty Crocker® Rich & Creamy vanilla frosting, and stir in desired amount of rum.

Nutrition Information

No nutrition information available for this recipe.

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