In honor of the upcoming release of our first cookbook, “The Spirited Baker”, here is one of the recipes from the book! Between the flavor and the color, I think these would be particularly fun for summer bridal showers, bachelorette parties, or just “Girls Night Out”
2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup rum
1/2 cup freshly squeezed pink grapefruit juice
Zest of 1 pink grapefruit
1 teaspoon vanilla extract
1 cup butter, melted
drop or two of pink/red food coloring (optional)
1 recipe Swiss Meringue Buttercream
Splash of rum
Splash of pink grapefruit juice
Zest of 1 pink grapefruit
Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
In bowl of stand mixer, stir together dry ingredients.
Add eggs to dry ingredients, beat until mixture is completely incorporated and smooth.
With mixer running on low speed, slowly add rum, grapefruit juice, zest, and vanilla. Turn speed up a little, mix until well incorporated and smooth.
Carefully add melted butter, and food coloring if you are using it. Continue running the mixer until the butter is completely incorporated, scraping down the sides of the bowl after a minute or so. Batter should be very smooth.
Pour into prepared cupcake pans – I like to use an icecream or cookie scoop.
Bake until fully golden and tester comes out clean and cake springs back – about 20 minutes. Cool completely before frosting.
Makes about 2 dozen.
Prepare Swiss Meringue Buttercream, adding rum, grapefruit juice, and zest AFTER the butter has been beat in, and the buttercream has ‘come together’.
|Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.
|Interested in making wickedly delcious cakes? You’ll LOVE my second cookbook, Evil Cake Overlord! We’ve long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!
Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here.