I love Caribbean food, it is one the staples foods which I grew up on and I have fond memories of trying and enjoying different foods, bakes and sweet treats that originated from sunny Caribbean islands. Starting a food blog has encouraged me to branch out and try new foods that I perhaps would never have cooked or baked, and have now become firm favourites. I do, however, want to share more of my favourite Caribbean foods, and not only foods but my own versions of Caribbean classics. Food that we were all raised on, evolves over time and we often put our own spin on a childhood favourite.
My recipe for chocolate and rum syrup cupcakes with lime buttercream, is based on some of my favourite Caribbean flavours and the recipe in part is an evolution of key Caribbean ingredients. Coco which is primarily cultivated in South America and Africa is also cultivated in one of the medium sized Caribbean islands, Trinidad and played a key part in the socio economic development of this country in 1850-1920. The Caribbean is famously associated with rum, from the 60% proof found in Jamaica to the lovely dark rum found in Dominican Republic it's hard not to think of the Caribbean without thinking rum, so this was a must have as part of my recipe development. Finally, limes are also cultivated throughout the Caribbean and is often used as a marinade for dishes.
I thought it was important for my first recipe development to in cooperate all three Caribbean ingredients and pay homage to my Caribbean roots. My chocolate and rum syrup cupcakes with lime buttercream are for those who like a grown up style of cupcake, and for people who enjoy alcohol in their desserts. In cooperating the rum into the syrup makes it much more palatable and if Jamaican rum is too strong you can substitute white rum for a coconut based rum, the flavours should come through, although it may be a little sweeter.
Anyway, enough rambiling, here is how my chocolate and rum syrup cupcakes with lime buttercream turned out:
|Chocolate and rum syrup cupcakes with lime buttercream.|
|Selection of cupcakes|
I first started by creaming the butter and sugar together before adding the flour and egg to the mixture.
|Butter and sugar creamed.|
|Flour and egg added.|
|Splash of milk added|
Once I added the coco, I placed the mixture in cupcake cases and left to bake for 20 minutes.
Whilst the cupcakes are cooling, prick the cupcakes with a skewer and then get on with the rum syrup. Once the sugar and water dissolved take this off the heat and add the rum.
|Rum syrup added.|
Add the rum syrup to the cupcake and leave to soak in the syrup for 15 minutes. Make the buttercream and spread over the cupcakes.
For 12 cupcakes
175g butter, softened
175g caster sugar
175g self – raising flour
1 teaspoon of baking powder.
A splash of milk (around 15ml)
For the rum syrup
150g granulated sugar
25ml white rum, preferably Jamaican rum
For the lime buttercream
150g butter, softened
475g icing sugar
juice of 2 limes.
To make the cupcakes
Place the sugar and water in a saucepan and bring to the boil over a medium heat, if the sides of the pan begin to stick, dip a pastry brush in water and dip in the pan where the sugar has burnt. It is important that no stirring happens in this stage, but swirling is ok
Preheat the oven to gas mark
Cream the butter and sugar together using a hand held mixer for around 5 minutes or until the butter and sugar becomes light and fluffy.
In batches, add the self- raising flour, the tea spoon of baking powder with one egg at a time to the butter and sugar mixture and mix well until everything is blended.
Once the flour and eggs have been blended, add the coco to the mixture and mix well. Add the milk to loosen the mixture.
Divide the mixture in 12 muffin cases – I like to add a tablespoon at a time to each case so that the cupcakes are fairly even in size and appearance.
Bake the cupcakes for 15-20 minutes or until risen, golden brown. If you have one, test with a metal skewer to make sure the cupcakes are cooked and no mixture is on the skewer.
Place the cupcakes aside and leave to cool whilst you get on with the rum syrup.
Once the sugar has dissolved turn the fire of the heat and add the rum to the syrup.
Pour two tablespoons of the rum syrup over each cupcake.
Let the cupcakes soak in their boozy bath for 15 minutes as this makes it easier to spread the lime buttercream.
Place the butter and lime juice in a mixing bowl and add the icing sugar in patches, and stir with a wooden spoon until all the icing sugar is in-cooperated.
Once the butter and sugar is mixed well, place the icing in the fridge for 30 minutes as this makes the buttercream easier to pipe. After 30 minutes remove the buttercream from the fridge and place in a large icing bag using a 1M nozzle tip in order to achieve swirls. If not using a piping bag, spread the buttercream on each cupcake using a pallete knife.
I am entering these lovely cupcakes to Calendar Cakes a monthly baking challenge hosted by lauralovescakes and dollybakes. This month's theme is cupcakes as it is national cupcake week between 16th - 22nd September.
Enjoy and I look forward to sharing more of my recipes with you