I made a white rum cake with black-strap rum glaze. The glaze is so delicious I could just eat it with a spoon. Recipe here: www.tasteofcuba.com/bacardirumcake.html Changes: (1) No nuts, (2) 1 cup white Cruzan rum in the cake (no water), (3) Black strap Cruzan rum in the glaze Chocolate malt cake, with vanila malt frosting. Really really tasty! Cake: Frosting: Bake 350 degrees, 3 – 8″ round cake pans, took about 28 mins Cinnamon Cupcakes: 1 box of yellow cake mix Cinnamon & Brown Sugar Buttercream Frosting: 2 and 1/4 sticks butter, room temperature Frosting Directions: 1. Beat together the butter, brown sugar and cinnamon until fluffy and pale in colour. Assessment: These cupcakes are very good, but the frosting is very very sweet. My search for the perfect buttercream frosting will continue. Or I may do my own experiments with more butter and less sugar. |
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