cheers to cupcakes!
The Dumbwaiter Supper Club November dinner was this past weekend, and calling it a success would be an understatement. As always, the dishes were incredible and creative. The theme this month was tropical, and here are a few snapshots:
J and I brought Mojito cupcakes. They turned out to be a little bit of a project to make, but believe me – the end result was well worth it. It’s a three step process: cupcakes, glaze, and frosting.
Rum Cake Cupcakes
1 package yellow cake mix
1/2 packet of coconut pudding mix (or vanilla)
1/2 c. milk
1/2 c. vegetable oil
1/2 c. rum
Combine all ingredients thoroughly, and pour into muffin cups (I reccomend using liners!) until each cup is about 2/3 full. Bake at 325 for 20 minutes. Cool on cooling rack.
2/3 c. butter
1 c. sugar
1/4 c. rum
juice from 1 lime.
Melt butter in sauce pan, then add sugar, rum, and lime juice. Bring to a boil, stirring constantly, for 5 minutes. Remove from heat, and let cool for a few minutes so the sauce can thicken a bit. Once the cupcakes are completely cooled, top with glaze. Reserve the glaze you don’t use.
2/3 c. butter, softened
1 to 1 1/2 pounds powdered sugar
2 tbsps vanilla
2 tbsps (or more, to taste) of mint extract
Cream butter and vanilla. Add the powered sugar slowly, continue to mix with electric mixer. Add mint last, a little bit at a time, to taste. Top cupcakes with a heaping scoop of frosting, drizzle with remaining glaze, and garnish with a mint leaf.