To celebrate our summer partnership with the RNLI we've rustled up a cupcake with a grown up twist. Enjoy all things nautical (and naughty) with these rum and sea salt cupcakes. Now raise the main, fire the canon and get baking!
The more rum, the more fun!
200g Unsalted butter, softened
200g Caster sugar
4 medium eggs, lightly beaten
100g Ground almonds
140g Self-raising flour, sieved
1 tbsp. Rum
110g salted butter
220g dark brown soft sugar
Pinch of salt
350g sifted icing sugar, sifted
A little milk
A sprinkling of sea salt, to garnish
Preheat the oven to 180°C/fan 160°C/gas mark 4. Line a 12-hole cup cake tray with paper cases.
Make the cupcake mixture. Using an electric mixer beat together the sugar and butter until lighter in colour and fuller in volume. Beat in the eggs a little at a time until well combined. Stir through the ground almonds, flour and rum. Spoon the mixture into the paper cases, filling no more than 3/4 of the way up.
Bake for 15-18 minutes, or until a skewer comes out clean and the tops are lightly browned. Allow to cool completely before icing.
For the icing, melt the butter in a saucepan, stir in the sugar and the salt. Bring to the boil and boil for 2-3 minutes, stirring constantly. Stir through the milk and return the pot to the boil for a second time.
Remove from heat and allow to cool until the mixture is lukewarm – this will take at least 15 minutes.
Stir in the sifted icing sugar and beat with a wooden spoon until smooth. Add a tiny bit of milk, if needed, to achieve a soft consistency. Pipe generously onto the cakes and serve, sprinkled with sea salt.
Enjoy with a Mojito on a warm afternoon!
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