Mini Rum Cakes! No Mixer Required!

dark rum

🥗Healthier: rum extract

💰Cheaper: white rum

Rum extract provides flavor without alcohol content.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds richness and is dairy-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber.

In a big bowl, combine 1 cup all-purpose flour, 3 tablespoons cornstarch, 2 teaspoons baking powder, and 1/4 teaspoon salt.

In another bowl, combine 1/4 cup oil and 3/4 cup granulated sugar and whisk well.

Incorporate 3 eggs into the oil and sugar mixture and keep mixing until well combined.

Combine 1/4 cup milk, 1/2 teaspoon lemon juice, 1/4 cup dark rum, and 1 teaspoon vanilla extract in a separate bowl.

Add 1/3 of the dry ingredients into the egg mixture, sifting every time, then mix gently with a spatula.

Add half of the wet ingredients to the mixture and repeat the process until all dry and wet ingredients are incorporated.

Set the batter aside and start making the caramel.

In a small pot over medium heat, combine 100 grams unsalted butter and 1/2 cup brown sugar and whisk until well combined.

Add 1 tablespoon of the caramel to each mold of a cupcake pan and spray each mold with oil to ensure easy unmolding.

Start adding the cake batter to each mold, filling about 3/4 full.

Bake for about 20 to 25 minutes at 325°F (165°C).

Meanwhile, prepare the syrup by combining 1/3 cup sugar, 1/4 cup water, and some rum in a small saucepan and cook over high heat just until the sugar dissolves.

Once the cakes are out of the oven, pour 1 tablespoon of syrup over each cake while they are still warm.

Take each cake out of the mold immediately to prevent the caramel from hardening.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens