Yo Ho Ho and 2 Cups of Rum

Apparently today is National Rum Day!  I did not know this until an hour ago, yet this afternoon I made Rum and Coke cupcakes.  It must have been fate…

A friend wanted me to make these cupcakes for her son’s 21st birthday party.  I tried a test batch last month using a recipe I found for Cola Cake, and a rum buttercream frosting.  It was good, but it tasted nothing like Rum and Coke to me.  Then I discovered the existence of cola extract.  The sun burst through the clouds, the cupcake angels were singing… it was good stuff.

I used the cola extract in my frosting, and found a cupcake recipe that had enough rum in it to make a pirate proud.  For decoration, I used gummy cola bottles and lime wedges with coffee stirrer “straws”.  I used Key Limes – they were the perfect size for the cupcakes.  The resulting cupcake tastes SO MUCH like Rum and Coke that (to quote my boyfriend), “It’s kind of freaky.”

So, though it’s almost over, Happy National Rum Day!  Thankfully you don’t wait until next year to make these tastes-like-the-real-thing Rum and Coke cupcakes.

Rum Cupcake (recipe from Rum Cupcakes with Coconut Frosting on the Betty Crocker website)

1 Box Betty Crocker Supermoist yellow cake mix
1 cup dark rum (I used Meyer’s)
1/4 cup water
1/2 cup canola oil
3 eggs

Heat oven to 325°F. Place paper baking cup in each of 18 regular-size nonstick muffin cups. *I doubled the recipe and ended up with 30 cupcakes total.

In large bowl, mix cake mix, 1 cup rum, the water, oil and eggs with whisk until blended. Divide batter evenly among muffin cups.

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.  *I ended up baking them for 25-26 minutes.  For a moment I was afraid they weren’t going to bake through (and REALLY pissed that I had just potentially wasted two whole cups of perfectly good rum!) but I left them in the oven and tested them with a toothpick every few minutes until they were finally done.*   Remove from muffin cups to cooling rack. Cool completely, about 45 minutes.

Rum Buttercream Frosting (adapted from Buttercream Frosting II on allrecipes.com)

1/2 cup butter
1/2 cup shortening
1/8 teaspoon salt
1/2 teaspoon vanilla extract
5 cups confectioners sugar
1/4 cup milk
2 1/4 teaspoons cola extract (I bought mine on Amazon)

For frosting, cream butter and shortening in a large bowl until light and fluffy.  Add all other ingredients and beat well.


7 thoughts on “Yo Ho Ho and 2 Cups of Rum

  1. LOVE! Rum & Coke is my mixed drink of choice. These cupcakes are so cute! Pinned and sharing on Facebook later. Thanks for sharing at Marvelous Mondays!

    1. I’m not entirely sure since I have never done it that way, but I would probably start with a tablespoon and see how that tastes. You can keep adding bit by bit until you get the flavor you want. Since you will be adding a lot more liquid with the coke versus using the extract, you may need less (or no) milk as that is really just used to add moisture to the icing. Good luck and thanks for stopping by!

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