So, to start things off here, I decided to enter Cupcake Round-Up II, hosted by the good folks over at Cupcake Bakeshop. The theme was re-invention - and since I haven't made a cupcake in years, I figured plain old "invention" might be OK as well. There was lots of talk of Fall produce and flavors, and I gave that a lot of thought. And what happened was, well, I was bummed about Summer ending. So, I decided to create Tropical Getaway Cupcakes -- orange-pineapple rum cake with coconut rum frosting. Um, yeah, not for kids.
Ingredients - Makes 12 cupcakes
Aside from the regular baking pantry ingredients, you will need:
- 1 orange
- 1 can (small or large) crushed pineapple in its own juice (NOT sweetened)
- rum
- flaked coconut - sweetened or unsweetened - your choice
-------------------------------------------------------
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup pineapple juice
- 1/3 cup crushed pineapple
- finely grated zest of 1 orange (or 1 tsp. pure orange extract in a pinch)
- 1/4 cup rum (or more if you like it rummy - just add a tad more flour if needed)
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup sugar
- 2 large eggs
-----------------------------------------
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3 cups confectioners' sugar
- 1/2 cup milk - skim is fine, and you probably won't need that much
- 1 - 2 teaspoons rum
- 1 1/2 cups coconut (or there abouts)
- food coloring, if desired
Directions
Preheat oven to 350 degrees. Line the cups of a standard (12-cup) muffin tin with papers.
- In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix pineapple juice, orange zest, and rum; set aside. Set aside the crushed pineapple.
- Using a mixer and a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by juice mixture, followed by crushed pineapple, then remaining dry ingredients. Scrape down sides of bowl as necessary. Mix until slightly fluffy. Note: during this process, the mixture curdles when you add the juice - pay this no mind.
- Divide batter evenly among prepared muffin cups - I had EXACTLY enough to fill the cups. I noted that these cakes did not expand significantly.
- Place tin on a baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Cool cupcakes a few minutes in tin, then remove and cool completely on a rack before frosting.
- Frost cupcakes with
Frosting
My Observations
- cupcakes were YUMMY
- cupcakes did not expand too much
- orange flavor won out over the pineapple - may use a bit less orange zest next time
- frosting was delicious - but rummy - which I love - so start with a teaspoon and taste as you go
- the people at work declared them "light" and "fantastic" and "needs more pineapple"
- next time I may color the frosting a light orange to contrast with the coconut (I didn't have any food coloring - can you believe it?)
Comment posted by SteamyKitchen
at 11/7/2007 12:56:00 PM
yum! tropical getaway sounds so delicious!
Comment posted by Brilynn
at 11/1/2007 11:19:00 PM
Excellent combo for a cupcake!
Welcome to the Daring Bakers!
Comment posted by Nan
at 10/31/2007 4:49:00 PM
Cupcakes are yummy, I agree. These look really good. Congratulations on your new blog!
Comment posted by Kris
at 10/25/2007 12:31:00 PM
Yummy!!!!!!! Man, those look tasty. I'll be right over.
No comments:
Post a Comment