It’s NATIONAL RUM DAY, y’all! Here’s a short and sweet post to share a great rum recipe. So grab your cocktails and have some dessert, too!
The made-from-scratch sauce made from fresh raspberries and the light whipped cream frosting take these delicious rum cupcakes to the next level. Let me know if you try it!
Ingredients
- for the cupcakes
- 2 ½ cups Einkorn flour sifted with 2 tbsp cornstarch
- ½ tsp each baking powder baking soda, salt
- 1 ½ cups allulose sweetener or 1 cup sugar
- 1 stick ½ cup butter, melted
- 2 eggs
- 4 tbsp lime juice
- ⅔ cup milk
- ½ c light rum
- for the raspberry sauce
- 12 oz fresh or frozen raspberries
- ¼ cup water
- 1 cup allulose sweetener or sugar
- 3 tbsp rum
- for the frosting
- 1 pint cold heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 oz about ½ packet instant pudding
Instructions
- Make the raspberry sauce. In a saucepan over medium-low heat, add the raspberries, water, and sweetener. Stir often until the sugar is dissolved and raspberries break down into a sauce. Add in the rum and cook 2-3 more minutes until the sauce slightly thickens
- Strain out the seeds in a fine mesh strainer into a bowl and set aside.
- Preheat the oven at 350 and make the cupcake batter. Combine all dry ingredients in a large bowl with a whisk. Make a well in the center and add remaining ingredients. Mix thoroughly into a thick batter with an electric hand mixer (or use a stand mixer). Scoop into a lined muffin pan. Spoon a small amount of the raspberry sauce onto the middle of each cupcake and use a toothpick to swirl it around. Reserve the remaining sauce. Bake for 20-25 minutes or until lightly browned and a toothpick comes out clean. Let cool completely.
- Make the frosting. With a hand mixer or stand mixer, beat the whipping cream and powdered sugar on high until stiff peaks form. With the mixer on low, slowly shake the pudding mix into the whipped cream and add the vanilla.
- Add the frosting into a piping bag and pipe onto the cupcakes. Drizzle raspberry sauce on top. Garnish with a fresh raspberry and ENJOY!
Notes
Notes: As a Culinary Nutrition Instructor, I aim to make ingredient swaps that are healthy and accessible. In this recipe, I use Einkorn flour. It’s organic and more digestible for some people. As it absorbs wet ingredients at a different rate, you may want to adjust the amount on milk you add if you use AP or gluten-free flour. Start with half the recommended amount and add in small increments until you get a thick batter.
I also use allulose sweetener. Personally, I try to limit the amount of added sugar in my homemade desserts so I like to use a zero calorie sweetener. Allulose is naturally derived and doesn’t have a strong after taste.
Recent Comments