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Recipe: Dark & Stormy Cocktail Cupcakes
Inspired by the classic dark and stormy cocktail these mini rum and ginger Cocktail Cupcakes are filled with a rum cream,so yummy!
Servings: 14 -18 cakes
Ingredients
For the Cakes
- 175 g Plain Flour
- 110 g Sugar - I use soft light brown for colour and flavour but any would work
- 50 g Cooking oil - Sunflower or rape/canola
- 1½ tsp ground ginger
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch salt
- 30 g golden syrup
- 30 ml dark rum
- 80 ml water
For the Rum Cream
- 150 g double cream
- 25 ml dark rum
- 25 g icing sugar
Instructions
- Preheat the oven to GM4/180C
- Place all the ingredients for the cake into a mixing bowl and beat until you have a smooth batter – you can do this by hand but I use a hand held mixer.
- Dollop into a greased mini muffin pan (or into fairy cake cases in a baking pan) and bake at 180C / GM4 for 15 – 20 (depending on the size of your cakes) minutes until risen and springy.
- Remove from the oven, allow to rest for a few minutes, then remove from the baking pan and leave to cool on a wire rack.
- To make the rum cream place the cream, rum and icing sugar into a bowl and whisk until it holds a peak.
- Slice the mini cakes in half horizontally and sandwich them together with a teaspoon of the rum cream (if you have made cupcakes then simply put a dollop of cream on top).
- Keep in a cool place and serve the same day.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.