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Dark and Stormy CupcakeslinkA Piece of Cake
by Robyn Dickinson-Baras


Ingredients

  • 3/4 cup butter salted
  • 1 cup butter unsalted
  • ½ cup brown sugar
  • ½ cup white sugar
  • 6 cups powdered sugar
  • 1 egg
  • ½ cup molasses
  • 1 1/3 all purpose flour
  • ¾ tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • 2 oz semi-sweet chocolate
  • ¼ cup heavy cream
  • 5 oz Gosling’s Black Seal Rum
  • 4 tbsp Gosling’s Ginger Beer
  • 2 limes

Preparation
Set your oven to 350°
Grease or prepare 12 cupcake tins

Recipe Cupcakes
Cream 1/2 a cup of room temperature butter and 1/2 a cup of packed down brown sugar. Mix in one egg and then add 1/2 cup of water and 1/2 a cup of molasses. In a separate bowl combine 1 1/3 cups of all-purpose flour, 3/4 tsp cinnamon, 1/2 tsp baking soda and 1/2 tsp of baking powder.

Continue to add 1/2 tsp of ginger, 1/2 a tsp of nutmeg and 1/4 tsp of allspice. Combine wet ingredients with dry and beat until creamy. Put in cupcake tins greased or using muffin cups. Bake for 20 – 25 minutes or until toothpick comes out clean.

Rum Chocolate Ganache
Crush 2oz of semi-sweet chocolate until fine. Add 1/4 cup of heavy cream and microwave for 30 – 45 seconds. Take out and stir in 2 – 3 tablespoons of Gosling’s Black Seal Rum. Set in fridge and return to stir every 10 mins.

Melt 1/4 cup of butter in a saucepan and then add 2 tbsp cold water and half a cup of sugar. Stir until boiling then remove and put into a dipping tray and
then let cool.

Take the cooled cupcakes and let them sit in the dipping trays for 5 – 10mins. Set upside down on wax paper and let the glaze soak into the cupcakes. Using
something hollow like a bottle cap remove the center of the cupcakes, approx 1/2 way down. Take the Rum Chocolate Ganache and pour inside then replace plugs.

Buttercream Icing
Blend a cup of unsalted butter until creamy. Add 5 – 6 tbsp of Gosling’s Black Seal Rum and 4 tbsp of Gosling’s Ginger Beer. Add 6 cups of powdered sugar or enough to create the right consistency.You don’t want it runny. Using a piping bag and tip apply the icing on the cupcakes and garnish with a fresh lime wedge.