Rum Punch Cupcakes
Hubby and I got married in St Thomas with 23 of our closest friends and family members (we HIGHLY recommend beach weddings!) We had a morning ceremony with lunch immediately after at a restaurant on the beach. After the meal, over half of the bill was for rum punch! Our amazing photographer (Steph Carson – check her out if you need a photographer – tell her Jen P sent you if you contact her – see some of our pics here), caught this picture of the tasty beverages coming out to the table. We love all the pictures that Steph took, but this one really takes us back.
These cupcakes are inspired by our favorite tropical drink. When I make rum punch at home, I mix cranberry juice, pineapple juice, and coconut rum. So I adapted the Sea Breeze cupcake recipe in Crazy about Cupcakes to make Rum Punch cupcakes. They turned out really good, although next time I’ll put more rum in or some coconut extract.
Rum Punch Cupcakes – makes 12 – adapted from Crazy about Cupcakes1/4 pound (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, separated, at room temperature
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup pineapple juice
1/4 cup cranberry juice
Zest of 1 orange
Preheat oven to 350. Insert liners into a medium cupcake pan.
In a large bowl cream together the butter and sugar with an electric mixer on medium speed until fluffy 3-5 minutes. Add the egg yolks. Beat well.
In a separate bowl combine the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the creamed mixture, alternating with juices. Fold in zest.
With clean beaters, whip the egg whites until stiff peaks form. Gently fold the whites with a rubber spatula into the batter.
Fill the cupcake liners 1/2 to 2/3 full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
Rum Punch frosting – adapted from Crazy about Cupcakes
3 cups confectioners sugar
6 Tbsp heavy cream
1 Tbsp rum
1 Tbsp pineapple juice
1 Tbsp cranberry juice
Combine all ingredients in medium mixing bowl. Beat on low speed until smooth. Add additional liqueur or sugar if necessary to reach desired spreading consistency.
Note: This frosting was very thin. I added more sugar, but stopped adding sugar because I didn’t want it to be too sweet.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a gorgeous chocolate!! I adore deep chocolate ice creams.
beantownbaker — May 31st, 2013 @ 10:07 am
You would definitely love this then. It’s so rich and chocolatey!
I just got an ice cream maker and cannot wait to start trying it out… this looks a bit above my skill level, but a good thing to work towards!
beantownbaker — May 31st, 2013 @ 10:08 am
I completely understand wanting to start out with an easier recipe. Sorbets are really easy. No cooking necessary for most sorbet recipes. But def keep this one in the back of your mind for when you feel more confident!
I made this dark chocolate ice cream last year, and it is definitely the best chocolate ice cream I’ve ever had. The 5-day wait time is pure torture, but it’s completely worth it. So glad you enjoyed this as much as I did!
beantownbaker — May 31st, 2013 @ 10:07 am
I agree, it was complete torture, especially after taking a taste after it had processed in the machine…
A rich, deep chocolate ice cream is worth the wait! It’s so hard to find a recipe for the decadent chocolate ice I desire, this recipe has moved to the top of my to-do list!
You can tell just by looking at this how rich and awesome it is!!
beantownbaker — June 7th, 2013 @ 8:52 am
It’s seriously difficult to scoop it’s so thick!
wowza, this certainly tell how rich and decadent it is!! i’m appreciating more and more those things that I only need a spoonful of to satisfy 😉
beantownbaker — June 7th, 2013 @ 8:53 am
This is definitely one of those things. I love chocolate but could only handle one small scoop at a time.
Who isn’t a fan of chocolate?! This looks amazing 🙂
I would love to try this recipe. I am wondering why you used coconut milk, and I’m assuming full fat coconut milk?
beantownbaker — June 16th, 2013 @ 7:47 pm
i use coconut milk because I’m lactose intolerant so I can’t use cow’s milk or heavy cream. If you want to use those dairy products, follow the instructions in the original recipe. And yes, I use full fat coconut milk.