Captain Morgan Cupcakes

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Inspired by the classic ‘Captain ‘n’ Coke’ drink, this cupcake boasts a sweet cake with a bold rum buttercream frosting. Don’t forget- eat responsibly!
  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Servings: 12
  • 1 cup(s) of cola
  • 1 tsp. of white wine vinegar
  • 3/4 cup(s) of sugar
  • 1/3 cup(s) of canola oil
  • 1/2 tsp. of vanilla extract
  • 2 tsp. of rum extract
  • 1 1/3 cup(s) of all-purpose flour
  • 1/2 tsp. of baking powder
  • 3/4 tsp. of baking soda
  • 1/4 tsp. of salt
  • 1/2 cup(s) of Earth Balance shortening
  • 1/2 cup(s) of Earth Balance Buttery Spread
  • 3 1/2 cup(s) of powdered sugar
  • 1/2 tsp. of almond extract
  • 1 tsp. of rum extract
  • 1/4 cup(s) of Earth Balance soy milk
  1. Preheat oven to 350 degrees, and line muffin pan with cupcake liners.
  2. In a large bowl, combine cola and white wine vinegar. Set aside for several minutes.
  3. In a medium bowl, combine flour, baking powder, baking soda and salt.
  4. Add sugar, oil, vanilla and rum extracts to cola/vinegar mixture. Combine until light and froathy.
  5. In two batches, add dry mixture to the wet mixture and mix until just combined.
  6. Bake for 18-20 minutes until toothpick comes out clean.
  7. Let cool completely on cooling rack.
  8. In a large bowl, cream shortening and buttery spread until light and fluffy.
  9. Add powdered sugar and beat for 3 minutes.
  10. Add vanilla and rum extracts and beat mixture until light and fluffy- about 7 minutes.
  11. Generously frost cooled cupcakes and garnish with grated lime zest or green colored sugars

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