Recipe 27 - French Vanilla Cupcake with a Butter Rum Glaze

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Mardi Gras Cupcakes
-Recipe-
A French Vanilla Cupcake with a butter rum glaze and topped with a cream cheese cinnamon frosting. Boozy and delicious… and absolutely beautiful.

Ingredients

CUPCAKES
  • 1 Box of French Vanilla Cake Mix.
  • 1 Small Box of Instant French Vanilla Pudding Mix, Dry.
  • 1 Teaspoon of Cinnamon.
  • 1 Teaspoon of Vanilla.
  • 4 Eggs.
  • 1/2 Cup of Milk.
  • 1 Stick (1/2 Cup) Unsalted Melted Butter.
  • 1/2 Cup of Rum (I used Captain Morgan Spiced Rum).

CREAM CHEESE FROSTING

  • 3 Sticks of Butter, Softened.
  • 1 (8 Ounce) Block of Cream Cheese, Softened.
  • 3 Cups of Powdered Sugar.
  • 1 Tablespoon of Cinnamon.
  • 1 Tablespoon of Meringue Powder (optional).

BUTTER RUM GLAZE

  • 1 Stick of Butter.
  • 1/4 Cup of Water.
  • 1 Cup of Sugar.
  • 1/2 Cup of Rum.

Instructions

FOR THE CUPCAKES
  1. Preheat your oven to 350 degrees F.
  2. Line 22 cupcake tins with liners and set aside.
  3. In a bowl with a handheld or stand mixer with paddle attachment place all of your ingredients for your cupcakes and mix until all are well incorporated.
  4. With an ice cream scoop place your batter in your cupcake liners until 3/4 of the way full.
  5. Bake your cupcakes for 15-17 minutes or until they spring back to the touch, I took my cupcakes out at precisely at 16 minutes.
  6. Remove from the oven and let cool completely.

FOR THE CREAM CHEESE FROSTING
  1. With a hand held or stand mixer with paddle attachment, cream your softened butter until smooth, then add your cream cheese and cream together.
  2. Then add your powdered sugar 1 cup at a time until fully incorporated.
  3. Then add your cinnamon and meringue powder (if you want) then mix all until smooth.

FOR THE GLAZE
  1. In a small saucepan place your butter on medium heat and melt your butter.
  2. Once your butter is melted, add your water and sugar mixing all together and boil for 5 minutes stirring constantly.
  3. Remove from the heat and slowly stir in the rum.
  4. Let the glaze cool down a little then dip the tops of the cooled cupcakes in the glaze.
  5. Once all of your cupcakes have the glaze on them, place back in the fridge covered for at least 30 minutes to make sure the glaze has set before piping your frosting on top.

Notes
  1. I used a Wilton 16" disposable piping bag with a Wilton open star piping tip for the tops of my cupcakes.
  2. You do not have to use meringue powder, but because cream cheese frosting has a tendency to not hold it's shape once piped, I thought it might help to stabilize it.
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