Rum Spiced Carrot Cupcakes with Rum Buttercream Recipe

Rum Spiced Carrot Cupcakes with Rum Buttercream

Use LorAnn's Rum Bakery Emulsion in any of your frostings and baked goods to experience the deliciously rich flavor of rum without the taste of alcohol (contains less than 2% alcohol). These Rum Spice Carrot Cupcakes are perfect for the season, topped with heavenly rum-flavored frosting and decor of your choice!

Read more about this recipe on the Almonds & Apricots blog!

Rum Spiced Carrot Cupcakes with Rum Buttercream

Ingredients

FOR CUPCAKES:
120g avocado oil
155g brown sugar
85 full-fat plain Greek yogurt
2 large eggs
1 tablespoon (15g) LorAnn Organic Madagascar Vanilla Bean Paste 1 tablespoon (15g) LorAnn Rum Bakery Emulsion
160g grated carrots (2-3 medium carrots)
160g all-purpose flour
8g baking soda
6g baking powder
3g ground cinnamon
1.5g ground ginger
3g kosher salt

FOR RUM BUTTERCREAM:
3 oz (6 tbsp) pasteurized egg whites (found in a carton)
2 cups (240g) powdered sugar
1 cup (227g) salted butter, at room temperature
1 tsp LorAnn Organic Madagascar Vanilla Bean Paste
1 tsp LorAnn Rum Bakery Emulsion

Directions

FOR CUPCAKES:
1. Preheat Oven: Preheat your oven to 350°F (175°C). Line 18 mufﬁn cups with paper liners or grease them lightly.

2. Mix Wet Ingredients: In a large mixing bowl, combine avocado oil and brown sugar. Mix well until the sugar is dissolved.

3. Add Eggs and Yogurt: Add the Greek yogurt, eggs, LorAnn Oils vanilla bean paste, and LorAnn Oils Rum Emulsion to the bowl. Beat until well combined.

4. Incorporate Carrots: Stir in the grated carrots until evenly distributed throughout the batter.

5. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose ﬂour, baking soda, baking powder, cinnamon, ginger, and salt until well combined.

6. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

7. Fill Mufﬁn Cups: Spoon the batter into the prepared mufﬁn cups, ﬁlling each about 2/3 full.

8. Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

9. Cool: Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

FOR RUM BUTTERCREAM:
1. Prepare Buttercream Base: In a stand mixer, whisk together pasteurized egg whites and powdered sugar on medium-high for 2-3 minutes until bright and glossy.

2. Add Flavorings: Scrape down the bowl and add LorAnn Oils' vanilla extract and LorAnn Oils' Rum Emulsion. Whisk again on high for 2 minutes until well combined.

3. Incorporate Butter: Reduce mixer speed to low and slowly add chunks of salted butter, until smooth.

4. Switch to Paddle Attachment: Stop the mixer, scrape down the bowl, and switch to the paddle attachment.

5. Final Whipping: Return the mixer to high speed for 4 minutes, creating a lusciously smooth and creamy buttercream.

6. Temper the Buttercream: Remove 1/3 of the buttercream and warm it in the microwave for 30 seconds until it is slightly melty. Add it back into the mixer and beat for another 3 minutes for a velvety smooth ﬁnish

FOR ASSEMBLY:

1. Once cooled, frost the cupcakes with the cream cheese buttercream using a piping bag or spatula.

2. Optionally, decorate with additional toppings like chopped nuts or shredded coconut.

Recipe PDF

	Name	Download	File type
	R0599.pdf	3514 KB	.pdf

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