RUM CAKE CUPCAKES

Rum Cake Cupcakes image

Provided by Tosha Ware @mztweetypie

Categories Cakes

Number Of Ingredients 20

CUPCAKES
1 1/4 cup(s) all purpose flour
1/2 teaspoon(s) salt
2 teaspoon(s) baking powder
1 stick(s) butter, softened
1/2 cup(s) sugar
3/4 cup(s) sweetened condensed milk
1 tablespoon(s) dark rum
3 - eggs
GLAZE
1/2 cup(s) sugar
1/4 cup(s) water
3/4 cup(s) dark rum
FROSTING
1 stick(s) butter, softened
1/2 cup(s) butter flavor shortening
4 cup(s) powdered sugar
2 tablespoon(s) dark rum
2-4 tablespoon(s) milk or water
2 teaspoon(s) caramel extract

Steps:

Preheat oven to 325F. Prepare you cupcake pan(s) with liners.
For cupcakes: Combine flour, baking powder and salt, then set aside. In the bowl of your mixer, beat butter and sugar until fluffy. Add milk and rum to the mixture. Slowly mix in flour until blended, then beat in the eggs one at a time until combined.
Fill cupcake liners about half full and back 15-20 minutes until a toothpick inserted comes out clean. Place pan and a cooling rack and allow to cool about 10 minutes, then remove from the pans and allow to cool directly on the cooling rack.
For glaze: While the cupcakes are cooling, combine sugar and water in a small saucepan over medium-high heat until sugar is dissolved. Remove from heat and allow glaze to cool for about 5 minutes. Stir in the rum and spoon glaze over the cakes immediately while it is still warm. Allow the glaze to set/soak into the cupcakes before frosting.
For frosting: Combine butter and shortening in a large mixer bowl and mix until smooth. Add 2 cups of powdered sugar and mix until smooth. Add rum and caramel extract. Add remaining powdered sugar and mix until smooth. Add milk or water as needed to and mix until smooth. Pipe the frosting onto the cupcakes. I use Wilton 1M or 2D.