Candlebridge Bakery Rum & Vanilla Cupcakes & Butter Rum Fudge Frosting

Soft & light rum flavour sponge cupcake with a smooth buttery rum fudge frosting. Dedicating these cupcakes to The Pursuit of Happiness & World Peace & Global Economy Recovery!!

1. 1

   ** Making the Cupcake **

2. 2

   First of all, place your muffin size paper cases in the moulds and then choose your favourite cd to play in the background while you work!! Baking is fun, remember!

3. 3

   In Bowl One: Sieve the self raising flour, cream powder, custard flour and baking powder and mix around together and set aside for the moment.

4. 4

   In your electric mixing bowl, set it to medium rotation speed and cream the butter and sugar together until creamy and fluffy.

5. 5

   While the butter and sugar is creaming you can add the following ingredients: the milk, corn oil and rum essence

6. 6

   After the butter, sugars, oils and milk are well mixed through, add the beaten eggs and allow them to mix well for a little while before we fold in the dry ingredients

7. 7

   At this point, preheat your oven to 180oC and return to your electric mixer and begin to fold in the dry ingredients, one tablespoon at a time.

8. 8

   Sometimes you'll find that electric mixers don't always mix thoroughly, so take your tablespoon and give that batter a final mix around and allow it to settle for a few minutes.

9. 9

   Use a Tablespoon and a Teaspoon of the batter per Muffin case.

10. 10

    Bake on the middle shelf of your oven for exactly 17 minutes

11. 11

    Allow to cool for at least an hour before frosting!!
    
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    ** Making The Fudge Frosting **

12. 12

    Melt the unsalted butter and add to the icing sugar and cream it well together

13. 13

    In a measuring jug add the Milk, rum and natural vanilla essence, liquid glucose and glycerine

14. 14

    Gently pour about 3 tablespoons of the liquid into the blended butter and sugar and the consistency that you're looking for is a "toothpaste" thickness.

15. 15

    Using a tablespoon, place a spoon of the frosting in the centre of your cupcake and stretch it over the whole cake making sure you coat the cake fully into the paper casing. Take your time!

16. 16

    Leave them to set over night in the fridge
    
    **Original recipe by L. Shannon, The Candlebridge Bakery & Soup Kitchen Ireland. 27 November 2011 **