King “Cup”cakes
Thanks to Chef Renee Schuler of Eat Well Celebrations and Feasts for this recipe. Renee says “This is a flagrant re-interpretation of the traditional king cake, which is usually made with a brioche dough in a wreath shape and a sugar crystal decorated glaze. The flavors are here, and the little king, but my apologies to New Orleanians everywhere for the liberties taken. One additional note: please warn your guests about the little king so no one accidentally chokes. Legend is that whoever gets the king is obliged to host next year’s Mardi Gras party (or at least bring the next cake)”
Directions
Preheat oven to 350 degrees, still (not convection)
In mixer bowl with paddle attachment, cream butter. Add sugar and let beat until light and fluffy. Meanwhile, warm whole eggs in hot water bath to bring to temperature. Dry eggs, and add to butter one at a time, scraping and beating in between each egg. Mix in sour cream. Mix flour, salt, baking soda and spices together in medium bowl. Mix buttermilk, vanilla, canola oil and dark rum together in liquid measuring cup. Add flour and liquid to batter in alternating batches, beginning and ending with flour mix. Add lemon zest and mix just until combined, do not over beat once you begin to add flour.
Line muffin tins with cupcakes wrappers or just spray with non- stick baking spray. Scoop batter into tins, filling about half way to 2/3rds full. Place the king in one cake. Other trinkets can also be used to give various good fortune to other guests (plastic coin for wealth, small plastic heart for love, etc).
Bake for 15- 20 minutes, or until set in the center when pressed gently with fingertip. Let cool completely and top with cream cheese rum frosting. Decorate with purple, gold and green sprinkles and gold chocolate coins.
Rum Frosting
Place 8 ounces cream cheese in microwave proof bowl and heat in 30 second intervals at 50% power until soft. Place in mixer bowl and beat with paddle attachment until smooth. Add 8 ounces softened butter (again use microwave to ensure it is soft). Add 1½ pounds powdered sugar in batches, and ¼ cup Jamaican dark rum, until smooth. Add additional powdered sugar or rum as needed to reach desired consistency. Frost cooled cupcakes and decorate.
| Yield: | 12-18 cupcakes |
|---|
What's Needed:
6 ounces unsalted butter
1½ cups sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
3½ cups cake flour
1 teaspoon salt
1½ teaspoons baking soda
1 cup buttermilk
¼ cup Jamaican dark rum
½ teaspoon each cinnamon and nutmeg
1 teaspoon lemon zest
2 tablespoons canola oil
Rum Frosting, recipe follows
Special needs: Little plastic or ceramic king, purple, gold and green sugar crystals or Mardi Gras themed decor
Rum Frosting
8 ounces cream cheese
8 ounces softened butter
1½ pounds powdered sugar
¼ cup Jamaican dark rum,
Additional powdered sugar or rum as needed
Recipe brought
to you by Amy Tobin
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