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Add a photoThese Ginger Beer and Rum cupcakes are decadent and bring back the smell of a storm a brewin'!
Ingredients
- 16 oz Bottoms Up Ginger Beer, reduced to 5 oz.
- 5 oz Dark Rum of choice
- 1 cup Sugar
- 2 large eggs
- 3/4 cup Sour Cream
- 2 1/2 cups Flour
- 1 1/2 tsp Baking Soda
- 3/4 tsp salt
- 1 1/2 tsp ground ginger
- For Frosting:
- 1/2 cube butter
- 5 oz cream cheese
- 1/4 cup fresh lime juice
- 3 3/4 cups Confectioners sugar
Directions
- Preheat oven to 350, or 325 if using convection.
- Stir together 5 oz beer and rum, set aside.
- With a mixer, cream together sugar, eggs and sour cream.
- In a separate bowl, combine flour, baking soda and salt.
- Alternately add rum and beer mixture and dry ingredients, in about thirds, gently incorporating between each addition.
- Fills 24 cupcake w/liners about 2/3 full. Bake for 16 to 18 minutes, checking for doneness.
- Cool and decorate with frosting see recipe below:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 24 servings | |
| Calories 242 | |
| Calories from Fat 36 | 15% |
| Total Fat 4.07g | 5% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 183mg | 8% |
| Potassium 43mg | 1% |
| Total Carbs 50.28g | 13% |
| Dietary Fiber 0.4g | 1% |
| Sugars 40.1g | 27% |
| Protein 2.38g | 4% |
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