Archive for the ‘Boozy Baking’ Category

The Cupcakes

August 7, 2010


90° Kansas City weather and vanilla rum buttercream just don’t mix. Things get a bit drippy. Melty. Runny. But still delicious. I brought these cupcakes for my bestie Jennie’s bachelorette party in KC. I talked about my super fun/fattening visit in my last entry. Did you read it? You should. I have adorable friends.

Anywho, these cupcakes were transported from house to hotel to restaurant. It was hot, I was worried. For a bit, anyways. Then at some point I forgot about them. I think it had something to do with our tequila-only margaritas at dinner, but I wasn’t complaining. Then Roomie L (who can hold her margaritas by the way), was like, “Cupcakes! Let’s pass them out!” or something. And so she did. And they were pretty dang good. Then I danced like a loon to Prince in 4” heels. Recipe now:

The Lime Rum Cupcakes

Adapted from Martha Stewart & a bunch of other recipes. There’s quite a bit of adjusting you can do with instructions below. The coconut is very subtle, so if you’re interested in having more of a Coconut Lime flavor you could toss in some coconut extract or shredded coconut. I loved the recipe as is… I think it’s my new favorite.  Note, the glaze recipe as listed below makes enough for 2 batches or 48 cupcakes. You can save the syrup for up to a month in your fridge though, or feel free to halve the recipe.  The cake recipes makes 24 cupcakes.  I had a little extra batter for a mini cake mold.

2 1/2 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
4 eggs
2 cups sugar
1 cup vegetable oil
1 cup light coconut milk (not sweetened)
3 teaspoons lime juice
1 1/2 Tablespoons lime zest

1 cup water
1 cup sugar
2 Tablespoons spiced rum

1/2 – 3/4 cup unsalted butter, softened
3 1/2 – 4 cups powdered sugar
1/2 teaspoon salt
1/4 cup spiced rum
1 teaspoon vanilla extract

To make the cupcakes, preheat your oven to 350° and prep your muffin tins with liners. Stir together the first three ingredients: flour, baking powder and salt. Set aside.

With an electric stand or hand mixer, beat the eggs and sugar until combined and fluffy. Slowly add the vegetable oil, coconut milk, and lime juice.  Add the dry ingredients until just combined. Stir in lime zest.

Pour batter into muffin tins and bake in preheated oven 18-20 minutes. Cupcakes will be very lightly browned and a toothpick inserted in the middle will come out clean when done. Cool in pan for 10 minutes, then transfer to a wire rack to cool to room temperature.

In a small saucepan, combine the sugar and water for the glaze over medium-high heat, until the sugar is dissolved. Stop stirring, and bring mixture to a boil. Reduce heat and simmer for 5 minutes. Remove from heat, and add the rum. Let the syrup cool completely.

While the cupcakes and glaze are cooling, whip up your buttercream. Start with 1/2 cup butter and add a cup of powdered sugar. Beat with an electric mixer until combined and fluffy. Continue to add powdered sugar, a bit at a time, up to 3 1/2 cups.  Add your rum and vanilla extract. Take a taste. Add rum, powdered sugar, salt or butter until you reach the desired sweetness and consistency. I ended up using 4 full cups of the powdered sugar, but adding an extra dash of salt and an extra Tablespoon or so of butter as it was a bit sweet for me.

Time to assemble the cupcakes.  With a pastry brush, slowly dab on the rum glaze. Allow time for the cake to absorb it as you brush. Frost with your AMAZING buttercream, then zest a lime directly onto the frosted cupcakes. This gives the frosting an additional tang. Enjoy! I love citrus. And I love zesting.

The end.


Tequila Lime Bars

July 31, 2009

Did you see that movie with Felicity where she’s a waitress at a diner? In fact it’s called Waitress. And she bakes delicious pies inspired by her mood. Like, “I Hate My Husband Pie.”

I liked that movie. Probably because it was about delicious pies.

But anyway, if I was Waitress-Felicity I would have to give these lime bars a name like “I Don’t Know Nothing Lime Bars.” Which is how I felt after a meeting I had today. And which is actually fitting if you swig on the tequila bottle a bit in between measuring your ingredients and separating your eggs. Just sayin.

Thanks, Dani, for baking with me. It was fun…

Drunky Drunk/I Don’t Know Nothing Lime Bars

This recipe is part Emeril, part Guy Fieri. The filling was a thicker consistency than the jelly-like filling I’m used to with traditional lemon bars–it’s the condensed milk. But I decided I liked them. A lot. But I have a ton of citrus still, so stayed tuned for Lime Bars Take II. More tequila. Maybe with a pretzel crust. Oooooo…

For crust:
3/4 cup butter, plus extra for greasing pan
1 3/4 cups flour
2/3 cup confectioners’ sugar
1/4 cup cornstarch
3/4 teaspoon salt

For filling:
1/3 cup tequila
1/2 cup lime juice
5 large egg yolks, plus two egg whites
1 14-ounce can sweetened condensed milk
1 tablespoon sugar
kosher salt, optional

Start by greasing your 9’x13′ pan. Line it with a piece of waxed paper, then grease that. Then layer another sheet of waxed paper crosswise in the pan. Make sure the waxed paper comes up over the edge of your pan. You’ll use this to pull the bars out to cool.

Combine flour, confectioners’ sugar, corn starch & salt in a large bowl. Divide the butter into small pieces, and cut into the flour mixture with two forks until blended and crumbly. Transfer the dough into your prepared pan, placing a piece of waxed paper over the dough. Press into a flat even layer. Chill in the fridge for 30 minutes. Remove the waxed paper from the top of the crust.

Preheat oven to 350°F and bake the crust for 25 minutes or until light golden brown.

While the crust is baking, prepare your filling. Whisk together the tequila, lime juice, egg yolks, and sweetened condensed milk. In another bowl beat the egg whites and sugar to soft peaks. Carefully fold the egg whites into your tequila mixture. Pour filling over crust and sprinkle with a bit of salt if desired. Bake bars for an additional 25 minutes until filling sets.

To cool: Carefully grab the waxed paper edges, and pull the bars out of the pan. Transfer to wire rack. Cool and enjoy! Store in fridge.