Hurricane Cupcakes

Turn your hurricane cocktail into a sweet treat with these hurricane cupcakes! Tastes just like a tropical storm without all the destruction.

I know we just spent the weekend being romantic but now it’s time to get boozy because it’s Mardi Gras! How about some rum infused cupcakes? Rum in the batter, rum soaked into the baked cupcakes, and then rum in the frosting. These cupcakes were inspired by the hurricane cocktail which is made of passion fruit juice, orange juice, lime juice, grenadine, and rum. You will find all of those flavors in these cupcakes however I could not find straight passion fruit juice and instead went with a mango-passion fruit blend. Oddly enough Bob did not enjoy these cupcakes at all, which upset me at first until he explained that he said it tasted like a fruity girly drink. Mission accomplished!

One year ago: Goat Cheese, Spinach & Tomato Quiche

Three years ago: Crispy Parmesan Green Beans

Four years ago: Feta & Broccoli Pizza

HURRICANE CUPCAKES

Makes 12 cupcakes

Ingredients:

CUPCAKES

1-1/2 cups all-purpose flour

1-1/2 tsp baking powder

1/4 tsp salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

2 eggs

1/2 cup mango-passion fruit juice

2 Tbsp fresh orange juice + 1 Tbsp zest

1 Tbsp pomegranate or cherry juice (or grenadine)

2 Tbsp rum

1/4 tsp vanilla extract

1/4 cup buttermilk

Red or pink food coloring (optional)

BRUSH

1 Tbsp rum

1 Tbsp lime juice

FROSTING

1 cup (2 sticks) unsalted butter, room temperature

3 cups powdered sugar

2 Tbsp mango-passion fruit juice

1 Tbsp pomegranate or cherry juice (or grenadine)

1/2 Tbsp rum

Pinch of salt

GARNISH

1 orange, sliced

12 cherries

Directions:

1. Preheat the oven to 325 degrees. Line a standard muffin tin with paper liners; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until light and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
5. Add the juices, zest, rum, and vanilla extract then mix until combined. (The mixture may start to look curdled at this point, but don’t worry)
6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Add food coloring if desired. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
7. Divide the batter between the muffin cups. Bake for approximately 25 minutes, rotating halfway through, or until just slightly golden and a toothpick inserted shows moist crumbs.
8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Using a toothpick, poke a couple holes in the cupcakes. In a small bowl mix the rum and lime juice, then brush the tops of the cupcakes. Set the cupcakes aside to cool completely before frosting them.
9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the juices, rum, and salt and mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached.
10. Frost cupcakes and garnish with an orange slice and a cherry.

Source: Adapted from my Strawberry Margarita Cupcakes.

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