Recipe

Memories Of Cuba Cupcakes Recipe

Add Step-by-Step Photos	Brilynn / All my dishes 2 years, 10 months ago 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. Prep:10m Cook:20m Servings:12	Brilynn
	tropical

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Ingredients

For the Cupcakes

1 1/3 cups all purpose flour

1 ¼ tsp baking powder

Pinch salt

½ cup vanilla sugar

½ cup sugar (very generous)

2 ¼ tsp pure vanilla extract

¼ tsp coconut extract

3 eggs, room temp

1/3 cup heavy cream

1 ½ T Havana Club Dark Reserve Rum

7 ½ T butter, melted and cooled

1/3 cup (generous) coconut plus an extra little handful of toasted coconut

For the Syrup

1/6th cup water

1/8th cup sugar

1/8th cup Dark Havana Club Reserve Rum

(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.)

Directions

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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