Dark and Stormy Cupcakes, An Ode to Summer

It was a dark and stormy summer night. . . Okay, no it wasn’t. But I do enjoy a good dark and stormy on a tropical-hot summer night. The ginger beer, rum and lime makes for a seriously perfect and refreshing vacation cocktail. Do not wait for vacation: You can enjoy these summer-drink-inspired cupcakes in the comfort of your own kitchen! 

What you’ll need:

  • 1 1/2 cups all-purpose flour
  • 1 tbsp ground ginger
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup finely chopped ginger
  • 1 1/4 cups granulated sugar (1 cup sugar, ¼ cup brown sugar)
  • 1/2 cup unsalted butter, at room temperature
  • 3 eggs
  • 3/4 cup milk
  • 2 tbsp of rum (set rum aside)

Steps:

Cream butter and sugar. Beat in eggs and milk.

Add dry ingredients, including ground ginger, slowly. Mix in minced ginger (I actually chopped the ginger in a food processor).

Bake at 350 for 22-25 minutes.

Allow to cool for 10 minutes.

Use the 2 tablespoons of rum you set aside to lightly brush the tops of cupcakes.


Now for the buttercream lime frosting!

  • 1 cup unsalted butter, softened
  • 3 cups confectioners’ (AKA powdered) sugar
  • ¼ teaspoon salt, or to taste
  • 1 tablespoon vanilla extract
  • 3½ tablespoons lime juice
  • Optional: 1 tablespoon rum, or rum to taste

Mix it up. (If icing is too runny, add more sugar. If too thick, add a splash of milk.)

Apply frosting.

Garnish with limes, ginger or zest! (I used all three!)

Yum!

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