When my husband and I went to Grand Cayman several years ago, the thing we loved the most was the Tortuga Rum Cake. This recipe is inspired by those cakes and when I opened the vanilla rum today to make them, I felt for just a second, like I was back there.
Grand Caymen Rum Cupcakes
This recipe makes 30 cupcakes
350 degree oven for 20 minutes
1/2 cup butter (room temp)
1 1/2 cups of sugar
1/2 cup + 3 tablespoons vegetable oil
2 cups of cake flour
4 teaspoons of baking powder
1 teaspoon salt
1 5.9oz package of instant chocolate pudding
1/2 cup milk
4 eggs (beaten)
1 cup vanilla rum
1 teaspoon vanilla extract
Beat butter until creamy, add sugar and beat until fluffy (about 3 minutes) set aside
Combine flour, salt, and baking powder in a bowl and whisk them together, set aside
Add dry mix to butter and sugar mixture in thirds. Mix well between each third added and add the 3 tablespoons of oil one at a time in between mixing.
Combine rum, milk , and vanilla extract in a bowl set aside
add eggs and milk to mixture, blend well
add instant pudding and 1/2 cup of oil, blend until smooth.
spoon in to baking cups and bake for 20 minutes
1/2 cup of butter
1/4 cup water
1/2 cup vanilla rum
1 cup sugar
Melt butter in a sauce pan, add remaining ingredients and bring to a boil
Simmer until sugar is dissolved.
Set 1/2 cup of soak aside for frosting.
As the cupcakes cool you can drizzle them with the soak or dip them. It is a bit messy and I found dipping them to be the most effective.
you can wait several minutes and dip them multiple times while the rum soaks in if you wish. I dipped them once and found them to be perfect for the texture and flavor I was going for.
Rum Buttercream frosting
2 sticks of butter
1/2 cup of reserved rum soak
4 cups of powdered sugar.
Blend butter until creamy, add 1 cup of sugar and blend. Add rum soak and blend, add remaining sugar and pipe on to your cooled cupcakes