Last year, I participated in a Chili Cook-Off.
Okay, my mom participated by making the chili that I took
the party. Is there anything more millennial than that?
She was really excited to make the chili, so I let her have
at it.
It became a joke at the party that my mom made it. She
finished 4th among 11 entries.
This year, there is a new “side dish” category, so I whipped
up two things: jalapeno popper dip and rum cupcakes.
You may remember by love of cooking with booze as evidence
by my Irish Coffee Cupcakes from earlier this year
or my past Tequila and Maker’s Mark Cupcakes.
We were recently in the Outer Banks of North Carolina and
visited the Kill Devil Hills Distillery. I tasted their Pecan &
Honey Rum and thought - this would be good in cupcakes.
The dude working at the Distillery told me that there is a
rum cake recipe out there. I mean the possibilities for this stuff are endless
- spiking some pumpkin bread (i’m in full pumpkin mode right now) or rum balls!
I’m also dreaming of a coffee with a splash (I mean shot)of this soon - the
perfect tailgate treat!
Back to the cupcakes.
Thanks to Google, I found a rum cupcake recipe on the Sugar Dish Me blog
to use as a guide. I loved Heather’s suggestion of pouring ¼ cup of batter into
the cupcake liners - it was perfect!
My finished product has a different taste thanks to the
pecan & honey rum, but let me tell you - this icing is AMAZING. I’m a
big fan of the buttercream and the rum gives it a little flavored kick. I
wish I had some better cupcake liners, but I had to work with these guys
leftover from St. Patrick's Day.
Given that there is rum in the cake and icing, I’d say these
are specifically for the adult crowd!
