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.

(Photograph by Stephanie Carson)

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 Cupcakes
1/4 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.

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10 Responses to “Easter Candy Bites”

  1. #
    1
    Jennyfer — March 17, 2008 at 2:34 am

    Good job! Looks like we were on the same page for the most part. Great minds think alike. 🙂

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    2
    Nikki57 — March 17, 2008 at 2:52 am

    Great job! They look great

  3. #
    3
    CB — March 17, 2008 at 4:17 am

    cupcakes AND cadbury eggs? I have died and gone to heaven. Great job!
    -Clara

  4. #
    4
    Elizabeth — March 17, 2008 at 3:03 pm

    Great minds! That’s exactly what came to mind for me too! They look amazing! I might make them anyway (although that means I have to figure something else out for the contest!) They sound AMAZING!

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    5
    Butta Buns — March 17, 2008 at 5:00 pm

    This is brilliant, who’d of thunk it!
    They look amazing too, I’m making a dash for the nearest CVS to pick up a few eggs.

  6. #
    6
    Kristina — March 17, 2008 at 6:04 pm

    These look amazing!

  7. #
    7
    Brooke — March 17, 2008 at 7:54 pm

    Oh, you are my hero. I LOVE Cadbury eggs. This is a fantastic idea! Mmmmm…

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    8
    Jaime — March 18, 2008 at 1:14 am

    mmmm cadbury eggs are my favorite!! funny how they harden when you bake them!

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    9
    LisaRene — May 1, 2008 at 5:40 pm

    I find it very amusing that you had a “third try” 🙂

    I too get determined and will proceed to make the same recipe over and over until I get it right. Sometimes I even dream about an imperfect recipe and can’t wait till morning to give it another try 🙂

    Perseverance pays off!

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    10
    Christina — March 4, 2010 at 2:35 am

    I can’t wait to try these! You are a goddess in my book!

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