Archive | October, 2012

Spiced Rum and Pumpkin Cupcakes

22 Oct

Today I am enjoying for the first time ever, a Captain Morgan Spiced Rum and Coke. Or, as it is more commonly known, a Captain & Coke.


This would not be a big deal if I was say, only 18 or 21 and new to the drinking thing. But I’m not. Some how or other, I just missed the whole Captain and Coke craze by at least a decade….maybe 2. Let’s just say it’s a generational thing and leave it at that.

So why now? I blame it on the commercials. I am not ashamed to admit that I love a good TV commercial. (I don’t think I’m alone in this, take a look at what happens during the Super Bowl.) And Captain Morgan puts out some great commercials…trendy music, lavish sets, beautiful women in stunning costumes, and a rascal of a Captain Morgan making fantasies come true. If drinking spiced rum can make all that happen, sign me up.


So while waiting for that handsome pirate to come whisk me off my feet, I found the following recipe, courtesy of Cupcake Project and Rum Therapy. A great combination of fall spices, pumpkin and rum that comes together to make a moist, dense cupcake, topped with a delicious spiced rum and cream cheese frosting. These cupcakes are simply decadent. Think of them as another fantasy come true – courtesy of the Captain.


Spiced Rum and Pumpkin Cupcakes

Makes 12 cupcakes

1 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg

1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup pumpkin purée
2 large eggs
1/2 cup vegetable oil
1/4 cup spiced rum
1/4 cup maple syrup

Whisk together flour, spice, baking soda and salt

In a large bowl, combine sugar, pumpkin, and eggs. Beat until smooth.
Mix in the oil, rum and maple syrup.
Slowly add the dry ingredients and mix just until fully incorporated.
Fill cupcake liners 3/4 full.
Bake at 350 F for 20-25 minutes.
Set on rack to cool.

Spice Rum Cream Cheese Frosting

8 oz. cream cheese
1/4 cup butter
2-3 cups powdered sugar (use more or less to achieve the consistency you like)
1 teaspoon vanilla
1 1/2 teaspoon cinnamon
2 tablespoons spiced rum

Beat cream cheese and butter until smooth. Add powdered sugar, 1/2 at a time, beating well after each addition. Stir in vanilla, cinnamon and spiced rum. Beat until you reach desired consistency, adding more sugar as needed.


Autumn’s Gift – Pumpkin Ales

13 Oct

Autumn is the time of year that gently nudges us away from our sweet sangria and minty mojitos and has us rummaging through our junk drawers searching for the bottle opener so we can crack open that ice cold bottle of brew. For me, the reason is simple: Fall = football (New England Patriots football) and football = beer. Last year, I fell in love with pumpkin ales, specifically Dogfish Head Punkin’ Ale. We’ve got the Dogfish Head brewery in our own back yard and so the Punkin’ Ale was easy to come by. Sam Adams and Blue Moon put out pretty good harvest ales too. But the season is short lived and the pumpkins and harvest ales are with us for only a few short weeks before, tragically, they are gone.

This year, my sister Laura and I attended a pumpkin ale tasting. I know, pure heaven, right? The pumpkin ale scene has exploded in the last year and there were plenty of varieties to sample. The Dogfish Head Pumkin’ Ale was holding its own until about halfway through, and then we tasted it – pure nectar from the gods: Southern Tier’s Imperial Pumking. This one pumpkin ale stands heads and shoulders above all the others. It is simply delicious. So delicious in fact, that I began hoarding it. I’ve told my friends and now they are hoarding it. My favorite bartender at my favorite craft brewpub is hoarding 5 kegs of it. (We threatened mutiny and he finally tapped one – but don’t tell anybody.) It’s that good.

One questioned remained: what to do with the previously hoarded bottles of Dogfish Head? (I can’t help it, the season is really, really short). I did a little research and found the following recipe, courtesy of My Baking Addiction. A nice, spiced chocolate cupcake, goes well with pumpkin ale – Southern Tier’s Pumking, of course. Use the Dogfish Head in the recipe.

Pumpkin Ale Cupcakes

Makes about 24 cupcakes

Ingredients for the cupcakes:

1 (12 ounce) bottle Pumpkin Ale
1/2 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa
2 cups sugar
2 1/2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking soda

Preheat the oven to 350 degrees. Line muffin tins with paper liners.
In the bowl of a stand mixer with the whisk attachment, combine the pumpkin ale, milk, oil, and vanilla. With the mixer on low speed, mix in the eggs, one at a time. Add in sour cream, mix until fully incorporated.
In a separate bowl, whisk together the cocoa, sugar, flour, pumpkin pie spice and baking soda.
Gradually mix the dry ingredients into the wet ingredients until just combined. (Batter will be thin.)
Evenly divide the batter into the prepared muffin tins.
Bake for 25 minutes, until risen and set in the middle, but still soft and tender. Remove pan to wire rack. Cool completely before turning out of the tins.

Ingredients for the Buttercream Frosting:

4 sticks I salted butter, room temperature
2 teaspoons vanilla extract
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
2 pounds confectioner’s sugar
6 tablespoons pumpkin ale

Cream the butter in the bowl of an electric mixer. Add vanilla, pumpkin pie spice and salt.
Slowly begin adding the confectioner’s sugar, mixing well after each addition.
Once all the sugar has been mixed in, add the pumpkin ale and mix until light and fluffy. Beat on high speed for about two minutes. If frosting is too thick, add a little more pumpkin ale, a teaspoon at a time, until you reach desired consistency.
Pipe frosting onto cupcakes, decorate with sprinkles, if desired.


I made half the frosting recipe, and was able to cover all but two of the cupcakes. But if you’re using a large tip to frost, go with the full recipe.

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