Google+ That Flour Child: Chic Choc Spiced Rum Cupcakes

November 5, 2017

Chic Choc Spiced Rum Cupcakes

Hey y'all, long time no see.  I've been off in thesis writing land but I am determined to get back on top of things, specifically for the holiday season!

Starting things off today with a new cupcake recipe (adapted from If You Give a Blonde a Kitchen).  The recipe features Chic Choc Spiced Rum, they were lovely enough to provide me with a bottle of rum to sample and some recipes to try, which I will leave at the bottom of this post if you'd like to give them a shot yourself.  Chic Choc is the first rum to come out of Quebec!  I wanted to share my own recipe with you all, in baking form since that is what I am most comfortable with!

These bad boys have rum in the cake batter, icing and caramel drizzle.  With cinnamon and nutmeg to amp up the spice and browned butter to give them that buttered rum flavour.  Definitely a hit with the guys I work with!

You will need:

  • 1/3 cup butter
  • 1 egg, room temperature
  • 1 cup milk, room temperature
  • 1 cup brown sugar
  • 1/3 sugar
  • 1/2 tablespoon vanilla extract
  • 2 1/2 cups flour
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup Chic Choc Spiced Rum
  • 1/2 cup water

For Frosting:

  • 1 cup butter, room temperature
  • 3 cups powdered sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons Chic Choc Spiced Rum
For Caramel Rum Syrup:

  • 30 unwrapped caramel candies
  • 2 tablespoons butter
  • 2 tablespoons Chic Choc Spiced Rum
Start by preheating the oven to 350 degrees F.  Whisk together dry ingredients and set aside.  In small saucepan brown butter (melt on low heat until it darkens in colour and smells sweet), set aside to cool.  When the browned butter has cooled, mix in eggs, sugars and vanilla.  Alternating, mix in water and rum and dry ingredients to butter mixture.  Fill cupcake liners 3/4 full and bake for 15-18 mins. 
For frosting, whisk butter until light and fluffy, add in icing sugar bit by bit while mixing.  Add cinnamon, vanilla and rum.
For caramel sauce, on low heat add butter and caramels to saucepan and stir until melted.  Add rum and heat until combined.

I think this recipe is perfect for the upcoming colder months.  If you want some ideas for spiced rum recipes be sure to check out Chic Choc's website here:   Chic Choc is available at the LCBO and SAQ.

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