Ingredients
Scale
- Dry
- 1 c. superfine sugar
- 1 c. all-purpose unbleached flour
- 1 tbsp. potato starch
- 1/4 tsp. sea salt
- 1/2 tsp. nutmeg, freshly grated
- pinch allspice
- 1/8 tsp. baking soda
- Wet
- 6 tbsp. butter, melted
- 1/4 c. half and half
- 1 tbsp. rum
- 1/2 tsp. vanilla extract
- 2 whole eggs
- 1 egg yolk
- Old Fashioned Buttercream
- 1/4 c. milk
- 1/4 c. heavy cream
- 2 tbsp. all-purpose flour
- 1 (1/2 c.) stick unsalted butter
- 1/2 c. superfine sugar
- pinch sea salt
- 2 tsp. rum
Instructions
- Preheat oven to 325°. Line cupcake pan with 10 liners. Set aside.
- Combine dry ingredients in a large bowl. Whisk to combine.
- Combine wet ingredients in a container with a tight fitting lid and shake will to combine. Make sure all ingredients are room temperature or separation will occur.
- Lightly whisk wet ingredients into dry ingredients until well combined.
- Evenly fill cupcake liners using a 2-ounce trigger release ice-cream scoop.
- Bake for 20-25 minutes or until tops are golden and tooth pick inserted comes out clean. Allow cupcakes to cool before frosting.
- Meanwhile make frosting. Combine milk, heavy cream , and flour in a small saucepan. Whisk until combined.
- Bring to a simmer over medium heat, whisking constantly until thickened, about 1 minute.
- Pour mixture into a bowl and place pastic wrap against the surface to prevent a skin from forming. Allow to cool until room temperature. Mixture will appear pudding-like in texture.
- Meanwhile, cream together butter and sugar until light and fluffy, about 5 minutes. Add salt and rum. Mix.
- Add in flour/milk mixture and beat until combined, about 5 minutes.
- Ice cooled cupcakes. Garnish with freshly ground nutmeg. Serve at room temperature or store in an airtight container.
Notes
• I typically food process my sugar to achieve ”superfine” status although superfine sugar can be purchased.
