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Tuesday, 14 July 2009

Sluttishly easy: Dark and Stormy cupcakes


On Sunday, everyone was drinking yummy dark and stormy cocktails, so yesterday I gave you the recipe. But rum and ginger? Surely that's easy to put into a cupcake? I searched around a bit for a recipe but they were all really really complicated. No one wants that! So, I did what any Domestic Slut would do. I made one up. These cupcakes are my new favourite things ever. And I still have ten more to eat! Hurrah!

This recipe is very much trial and error. Doesn't taste gingery enough? Add more ginger. Needs more rum? Add more rum. Oh no! Now it's too runny! Add more flour. Keep doing this until it has a bit of a kick. When you think it tastes almost right, you're ready to bake.

Dark and Stormy cupcakes.
Makes 12 cakes.

You'll need these things:
  • 100g caster sugar
  • 100g self-raising flour
  • 150g butter
  • 1 egg
  • Baking powder
  • 1/2 tsp vanilla extract
  • Ground ginger
  • Goslings Black Seal Rum
  • Ginger preserve or crystalised ginger
  • Icing sugar
And you'll need to do these things:
  • Mix the sugar and 100g of the butter (the rest is for the frosting) together until creamy.
  • Then add the eggs, sifted flour and vanilla extract.
  • About 1 tsp of baking powder should do it.
  • Now the fun bit! Get adding the ginger. How much you use will depend on whether or not you managed to pick up crystalised gigner or not - it's stronger than the preserve. But add until you're happy with the gingerness (it should taste like it could do with a tiny bit more - that's when to stop, that flavour will come out when the cakes are baked).
  • Add rum! Yay! A great big splash of it. Then add some flour if it's too runny. Most of the rum is in the frosting anyway.
  • Pop the mixture into cupcake cases and put them in a preheated oven at 180c for about 20 minutes.
  • They should be a little sticky on the top, but a knife should come out clean. It's the ginger that's making them gooey, they're cooked just fine.
And for the icing:
  • Mix the icing sugar and remaining butter together with 2 splashes of rum. If you've mixed this and it needs a bit more sugar, add some.
  • Doesn't look like you have enough? Trust me, you do. That butter icing goes a looooong way. Of course, if you want to make some more and eat it all yourself, well that's fine too.
  • Spread over the cooled cakes and add some chocolate sprinkles.
Eat them all! Get fat! Make some more!

(NB, we've updated this post to include Goslings Black Seal rum - Dark 'n' Stormy is a trademarked cocktail recipe. Well done to the genius people at Goslings for inventing it.)

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