Memories of Cuba Cupcakes
From brilynn 17 years ago
- 20 minutes to make
- Serves 12
This is my adaptation to Dorie Greenspan's Rum Drenched Vanilla Cakes. I was inspired to make it upon returned from a trip to Cuba.
Ingredients
- For the Cupcakes shopping list
- 1 1/3 cups all purpose flour shopping list
- 1 ¼ tsp baking powder shopping list
- Pinch salt shopping list
- ½ cup vanilla sugar shopping list
- ½ cup sugar (very generous) shopping list
- 2 ¼ tsp pure vanilla extract shopping list
- ¼ tsp coconut extract shopping list
- 3 eggs, room temp shopping list
- 1/3 cup heavy cream shopping list
- 1 ½ T Havana Club Dark Reserve rum shopping list
- 7 ½ T butter, melted and cooled shopping list
- 1/3 cup (generous) coconut plus an extra little handful of toasted coconut shopping list
- For the syrup shopping list
- 1/6th cup water shopping list
- 1/8th cup sugar shopping list
- 1/8th cup Dark Havana Club Reserve rum shopping list
- (If you're wondering why the measurements are a little funny it's because among the other changes I made to Dorie's recipe, I also halved it.) shopping list
How to make it
- Centre a rack in the oven and preheat to 350F. Grease and flour a 12 cup muffin tin. Place the pan on a insulated baking sheet.
- Sift the flour, baking powder and salt together.
- Thoroughly whisk together the sugars and eggs. Whisk in the extracts, then the cream, followed by the rum. Gently stir in the dry ingredients in 3 or 4 additions, the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions. Pour the batter into the prepared pan and put ‘em in the oven.
- As soon as you put the cakes in the oven, start on the syrup. Stir the water and sugar together in a medium saucepan over medium heat until sugar melts, then bring to a boil. Remove from heat and stir in the rum. Pour the syrup into a heat proof bowl and let cool. (*Next time I would actually increase the amount of syrup.)
- The cupcakes will bake for 18-20 minutes, until a toothpick inserted into the centre comes out clean. Place pan on a rack for 5 minutes before unmolding the cupcakes then place them on a wire rack. Poke little holes all over the cupcakes (I used a bamboo skewer) and brush with the syrup, working slowly so the cakes sop it all up. Sprinkle the tops with the toasted coconut. Leave the cakes on the rack to cool to room temperature.
- If you’ve got the time, wrap the completely cooled cakes in plastic wrap and let them sit on the counter overnight—the flavour really develops with a leisurely rest, (I like to think of it as relaxing on the beach). Wrapped airtight, the cakes will keep for 4 days at room temp. If you don’t drench them with rum, you can keep the cupcakes well wrapped in the freezer for up to 2 months, but really, why would you do that?
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" It was excellent "