Drunken Butter Rum Cupcakes

Ingredients:

• for the Cupcakes
• 1 cup pecans, chopped
• 1/2 cup coconut flakes
• 1 (18 1/2 ounce) box butter recipe cake mix (or yellow if you cant find it)
• 1 3/4 ounces vanilla instant pudding mix (about half a standard packet)
• 4 eggs, room temperature
• 1/2 cup whole milk, cold
• 1/2 cup vegetable oil
• 1/2 cup dark rum
• for the Butter Rum Glaze
• 1/2 cup unsalted butter
• 1 cup sugar
• 1/2 cup dark rum
• for the Rum Buttercream frosting
• 16 ounces confectioners' sugar
• 1/2 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 4 tablespoons dark rum, plus up to 2 tablespoons more, as needed

Directions:

1. Preheat oven to 325 degrees F.
2. Line muffin pan with paper liners.
3. Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.
4. Combine all cake ingredients in a large stainless steel bowl. Beat for 2 minutes on high with electric mixer. Stir in pecans and coconut flake mixture reserving about 1/3 cup for garnishing later.
5. Pour batter into prepared cups.
6. Bake for 30 minutes or until toothpick comes out of center completely clean.
7. Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.
8. For glaze:.
9. Melt butter in saucepan.
10. Stir in 1/4 cup of the rum and sugar.
11. Boil 5 minutes, stirring constantly until thickened. Remove from heat.
12. Stir in remaining 1/4 cup of rum.
13. For Frosting:.
14. Before starting, place your stainless steel bowl and the arms for mixer into the freezer, for about 5 minutes. The cold bowl and arms form stiffer peaks in your frosting.
15. In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
16. Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
17. Beat in more rum as needed for desire consistency for frosting.
18. To finish cupcakes:.
19. Dip tops of cupcakes into Butter Rum Glaze and allow excess to drop off before placing back down. This part can get a bit messy.
20. Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty.
21. Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.

Read More

Pecan Pie Cupcakes

Ingredients:

• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 1 cup packed brown sugar
• 2/3 cup butter, melted
• 2 eggs

Directions:

1. Preheat oven to 350 degrees
2. In a medium bowl, combine all ingredients and mix well.
3. Spray a miniature muffin tin with non-stick cooking spray. (The spray with flour in it works best!).
4. Fill each 3/4 full.
5. Bake in preheated oven for approx 18 minutes

Read More

Gingerbread Cupcakes

Ingredients:

•  1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1 dash salt
• 1 slightly beaten egg white
• 1/3 cup molasses
• 1/3 cup water
• 3 tablespoons cooking oil

Directions:

1. Line eight 2 1/2 inch muffin cups with paper bake cups.
2. In a medium mixing bowl stir together th flour, baking powder, ginger, cinnamon, soda, and salt.
3. Set aside.
4. In a small mixing bowl stir together the egg white, molasses, water, and oil.
5. All molasses mixture to dry mixture, stirring just until moistened.
6. Bake in a 350 degree oven for 15-20 minutes or until cupcakes spring back when pressed lightly in center.
7. Remove from pan.
8. Serve warm, or cool on a wire rack.

Read More

Healthy Salmon Cakes

Ingredients:

• 2 (240 g) cans red salmon
• 1/4 cup oats
• 1/2 cup fat-free ricotta cheese
• 2 egg whites
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh cilantro (coriander)
• kosher salt
• pepper

Directions:

1. Mix all ingredients together.
2. If the mixture is too soft, add more oats. If the mixture is too dry add another egg white.
3. Shape into cakes.
4. Spray non-stick frying pan and cook until golden on each side.
5. These are delicious hot or cold.

Read More