Have Your Cake & (B)eat It Too

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So to celebrate the end of finals, my housemates and I decided to raid the pantry and throw a huge party! Just kidding, but only on that last part. We did have a small BBQ get together with friends who were left on campus. But people tend to trickle off campus as their finals reach an end. With that being said, I have finished finals and am also about to head home. Along with packing, I needed to go through the house and get rid of stuff for the summer subletters. In that list was cleaning out my section of the kitchen, and amongst my shelf we found baking materials! So with that we decided to make some celebratory cupcakes!!

We settled upon making cupcakes from a box kit that was sent to me during the semester. However, seeing as it is the end of the semester - we did not have all the ingredients listed so we improvised a little big. With that being said here is our recipe for...

Maple Sugar Rum Cupcakes (Makes 6 cupcakes)

Vanilla Rum Cupcakes

10 oz cake mix

7 oz water

1 oz vegetable oil

1 tsp rum

Pre- heat the oven to 350 degrees.

Put water, oil, and rum in a mixer.

Add the cake mix.

Beat together for 3 minutes at medium speed.

Portion into cupcake pan, lined with cupcake papers.

Bake 15- 18 minutes.

Allow to cool completely before frosting, frost with maple rum frosting.

Maple Rum Cream Cheese Frosting (Makes 2 cups)

8 oz cream cheese, softened

1 stick butter, softened

2 cups confectioners' sugar, sifted

1/4 cup maple sugar

2 tbsp rum

1/2 tsp salt

1/8 cup maple sugar

With a mixer, beat the cream cheese and butter together until light and fluffy.

Add confectioners' sugar, maple syrup, bourbon, salt, and maple sugar.

Beat until smooth.

Refrigerate until ready to use. (May be made one day in advance)

And voila! There's your cupcakes! Let me know if you try to make some yourself and how they turn out!

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Ayim Mori

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