Tuesday, December 10, 2013

Skinny Buttered Rum Cakes


¼ cup butter-flavored olive oil
⅓ cup sugar
1 large egg
2 tablespoons dark rum
¼ + ⅓ cup all-purpose flour
pinch of freshly grated nutmeg
½ teaspoon baking powder
pinch of salt
For the rum icing:
½ cup powdered sugar
2 tablespoons dark rum
1 tablespoon milk (or more rum)


Preheat the oven to 350 and line a cupcake pan with 4 liners on the outside edge.
In a small bowl, stir together the oil and sugar with a whisk. Add the egg and whisk until incorporated. Add the rum and whisk to combine.
Sprinkle the flour, nutmeg, baking powder and salt on top. Stir the dry ingredients in to combine. Don’t over-mix.
Divide the batter between 4 cupcake liners and bake for 14-15 minutes. Test for doneness and be careful not to over-cook because they will continue cooking as they cool.
Let stand in the pan for 1 minute.
Meanwhile, whisk together the powdered sugar and rum for the icing. If it doesn’t flow freely, add an extra tablespoon of rum or milk. The glaze should drip off the edge of a spoon.
Move the cupcakes to a serving dish. Poke holes all over each cupcake with a toothpick, and then drizzle the rum icing all over the top. Serve warm.

No comments:

Post a Comment