Cocktails and cupcakes. What a genius concept. Taking the flavors, combinations and even textures from your favorite cocktail and serving them in the form of your favorite dessert. From Margarita and Pina Colada cupcakes to Mimosa and Mai Tai, the options are wide open to create this delicious treat.
I got to thinking of my favorite cocktails…simple recipes with not too many bells and whistles. What is more classic than a Rum and Cola? Granted, I am a Rum and Diet gal, but when it comes to this cupcake, we don’t need to cut any corners. Let’s get started!
Start with a box of chocolate Betty Crocker® SuperMoist® cake mix, eggs, oil and of course, cola.
Mix up the cake as called for on the box, except substitute the cola for the water. The batter will be frothy and light…and it will take all sorts of willpower not to lick the beaters. You will want your oven preheated to 350 degrees while you line your cupcake pan with liners.
Bake for 20 minutes or until toothpick is clean. Then transfer to a cooling rack. While they are cooling, you can whip up your frosting. I was so excited about making this frosting, I forgot to photo the ingredients! All you need is softened butter, powdered sugar, a little vanilla and the star, rum! Mix all those ingredients together and pipe or spread onto cooled cupcakes.