Homemade cupcake with rum and aromatic icing
Soft and moist cake with a pleasant aroma of strong alcohol, light citrus aroma and vanilla glaze.
Cooking time 15 minutes.
- Orange 1 piece
- Butter 350 g
- White sugar 100 g
- Brown sugar 200 g
- Eggs 5 items
- Sour cream 120 g
- Vanilla extract 1 tsp
- Flour 380 g
- Salt 1 tsp
- Baking powder 2½ tsp
- Rum 120 ml
- Milk 80 ml
- Butter 45 g
- Rum 30 ml
- Vanilla extract ¼ h. Spoons
- Salt 1 pinch
- Powdered sugar 120 g
One. Remove the zest from the orange with a fine grater.
2 ․ Beat the softened butter, both types of sugar and half of the zest with a mixer for about 2 minutes.
3 ․ Add eggs with sour cream and vanilla. Continue whisking until the mixture is smooth.
four. Add the sifted flour, salt and baking powder. Continue whisking for another 1-2 minutes.
five. Gradually pour in the rum and milk and continue stirring with a mixer to get a fairly thick, homogeneous dough.
Spiced rum will add spice to baked goods.
6 ․ Pour the dough into a mold. Bake for about 50–70 minutes at 180 ° C.
7 ․ Remove the finished cake from the oven and leave for one and a half to two hours to cool.
Melt the butter in a water bath. Add rum, vanilla, zest, salt and powdered sugar. Stir well.
Pour the icing on the cake and let it sit for 10-15 minutes.