Spice Cupcakes with Browned Butter Rum Frosting

I realized that baking alcoholic cupcakes would be a fun idea, but wasn’t sure what direction to go. There are tons of mixed drinks out there, the possibilities are endless. I ended up with quite a few ideas, but since rum n’ coke is my drink of choice, I’ll start from there!… Except there won’t be any coke in these cupcakes. 🙂
I decided to make a spice cake because it seemed to be the best choice to go with a rum buttercream frosting. It turned out beautifully!
Alcoholic delights!
Spice cake ingredients, this created 2 dozen cupcakes:
• 2 1/2 cups flour
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. salt
• 1/2 cup butter (softened)
• 1 1/2 cups brown sugar
• 4 egg whites
• 1 tsp. vanilla extract
• 1 1/4 cup milk

Preheat the oven to 350F.
Blend the flour, baking powder, spices and salt. Set Aside.
Dry stuffff
In a separate large bowl, cream the butter and sugars together.
Sort of softened, mostly sliced
Beat the egg whites into the creamed mixture, one at a time.
Add the milk and vanilla extract, continue to beat.
Mix in about 1/4 of the dry ingredients into the creamed mixture, beat and continue by adding a little bit of the dry mixture at a time. Once all of the ingredients have been combined, continue to beat until smooth.
Soft n' dry
Place the batter into cupcake liners and bake 16-20 minutes. Remove from heat and allow to cool.
Ready to bake!
While they’re cooling, it’s time to whip up the best part!
Rum buttercream ingredients:
• 1/2 cup butter (1/4 will be browned, 1/4 will be softened)
• 2 – 3 cups powdered sugar
• 2-3 tbs. of rum
• 1 tsp. vanilla extract
• 3 tbs. milk

Brown 1/4 cup of butter over medium-high heat, until the butter becomes a nice nut brown color. Be sure to stir constantly. The browning process will take about 5 minutes. Once finished, remove the butter from heat and allow to cool in a heat-safe bowl.
Brownin' some butta!
In a medium bowl, cream the 1/4 cup of softened butter, the 1/4 cup of browned butter, vanilla extract and 2 cups of powdered sugar together.
Half browned, half softened
Add the rum and continue to beat.
Booze!
Alternate between the milk and the remainder of the powedered sugar until you reach your desired consistency.
Frost your cupcakes and prepare for happy hour!
It's glory...

Cupcakery Review: Little Cakes Cupcake Kitchen

I’ve recently moved from Orange County California to San Diego County. I must admit, I love San Diego, I love it so much more than Orange County. There’s a lot more options when it comes to going out, restaurants, bars, etc. Most of all, there are tons of bakeries! I’ve discovered quite a few already and thought it would be fun to snack on their goodies and blog about it!
My most recent discovery was Little Cakes Cupcake Kitchen in Vista, CA. Wow, what great cupcakes! Apparently they were contestants on Cupcake Wars and won… yeah, they were that good.
I only got 3 cupcakes because I didn’t want to feel like too much of a heffer. After countless minutes of circling the menu and the cupcakes on display, I finally came to my 3 choices(all descriptions courtesy of littlecakeskitchen’s site):

Almond Champagne – Sweet almond cake with champagne buttercream and edible pearls.
Almond Champagne
Chocolate Mint – Chocolate cake topped with chocolate ganache, mint buttercream and crispy chocolate pearls.
Chocolate Mint
Strawberry Milkshake – Moist vanilla cake with a generous swirl of strawberry cream cheese frosting, sprinkled with rainbow sugar.
Strawberry Milkshake
I highly recommend these cupcakes, if anyone is ever in North County San Diego, make the trip! They had an amazing variety of unique cupcakes. The buttercreams weren’t stiff and super sugary like most places, they were very creamy, delicious and perfect. It was obvious that their cupcakes are freshly baked every morning. I’ll be back! 🙂
All the nums