Wednesday, March 19, 2014

Buttered Rum Muffins

I have to admit, I love when BP looks at me and has a baking request. I'm never anywhere near close to knowing what he wants me to make this time. The man keeps me on my toes, and I love it. So when the request was made for Buttered Rum Muffins, I have to admit I'd never heard of them. Apparently they are huge in the south and Giant makes some really good ones (that's Stop and Shop to all you guys up North). 

And wouldn't you know it, we had rum in the house. And honestly, we all know how I love to bake with booze. It's amazing how it can enhance things. 

With the Captain ready and waiting, off I got to baking. And these are pretty easy. BP was out with some guy friends and I got to baking. BP's dad and I were talking about the muffins and how we weren't too sure about them when BP and his friends came home. Of course the muffins were ready and waiting and the guys zeroed in on them.

They were quickly half gone. Also got the comment that you can really taste the rum. What can I say, there's a glaze that goes on top and seeps into the muffins so you can really taste the rum. 

With the guys downstairs catching up, BP's dad and I tried a muffin. Oh man, I spit mine out. BP's dad wasn't too thrilled with them either. We both joked about how they weren't for us, but we were glad BP likes them. But I'm pretty sure these won't get made again. And I totally want to try Giant's version of these muffins because I'm sure the recipe is completely different from the one I used. So if you're daring try them out. 

Buttered Rum Muffins
Makes 12 muffins 

1/2 c butter, softened
1/2 c sugar
2 large eggs
2 c flour
2 tsp baking powder
1/2 tsp salt
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/2 c milk
5 Tbsp rum, divided
3 Tbsp sugar

Pre-heat oven 350 Beat butter with mixer at medium speed until creamy. Add sugar, beating well, add eggs, one at a time beating just until blended after each addition. Combine flour, baking powder, salt, cloves and nutmeg together in small bowl. Combine milk and 3 Tbsp rum in measuring cup. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Spoon mixture in each muffin cup 3/4 full, bake 20 to 25 minutes. Remove from oven, place on cooling rack. Combine remaining 2 Tbsp rum and 3 Tbsp sugar in small saucepan, cook over low heat, stirring constantly until sugar disolves, brush over warm muffins.

Monday, March 10, 2014

Oreo Truffle Stuffed Cupcakes

I thought I was over my kidney infection. Was I ever wrong. After a couple of doctors appointments and one scope, I found out I have a bladder infection. After a slight setback with getting my meds (turns out it's not something a lot of pharmacies keep in stock), I'm on meds and starting to feel better. Not letting feeling less than stellar stop me, it was time to get in the kitchen and bake. 

BP had requested another stuffed cupcake since the Cookie Dough Stuffed Cupcakes I made were a huge hit. So after a little searching for ideas online I found this one and knew I had to make it. 

I'm still on the hunt for a great yellow cake recipe (so if you have one that's tasty, moist and fluffy send it my way), and decided to try a new one out. Not too thrilled with this one, but it works great for these cupcakes.

Now of you're wondering where the other half of the missing cupcake is, that would be the stealth mode of the love of my life, BP. While I was setting up the cupcake halves and shooting the picture, his hand deftly goes in and takes a half and eats it. Patience was not his strong suit when he saw these waiting for him. And how could I be mad at him, he's too cute and I love him too much for that. Besides, the frosting he had on his mustache was just too adorable. 

We brought some with us to church (our pastor shamelessly asked for some when I posted the pic on Facebook) and our friends were so excited to get to try some. They were a huge hit. Gone before we knew it. Always a good sign. 

Oreo Truffle Stuffed Cupcakes
Makes 24 cupcakes

1 package Oreos- 3/4 of package for truffles, 1/4 for frosting 
8 oz cream cheese - room temperature

In medium size bowl let cream cheese come to room temperature. Cut two pieces of parchment paper and put 3/4 of the package inbetween the parchment paper. Take a rolling pin and crush the cookies until all cookies are crushed and no lath chunks remain. Transfer into bowl with cream cheese. Mix until well blended. Line a cookie sheet with parchment paper. Form 24 one inch balls of Oreo cream cheese mixture and place on parchment lined sheet. Freeze for 20 minutes. 

Make the cupcakes while truffles are freezing: 

1/2 cup butter, room temperature
1 1/2 cups sugar
3 eggs
2 1/4 cups flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1 1/4 cups milk
1 teaspoon vanilla
One 5.9 oz (or two small packages) instant vanilla pudding

Preheat oven to 350°F. Line cupcake tins with paper liners and set aside.

Use a hand mixer or stand mixer to beat the softened butter and sugar together until fluffy and light, then add the eggs and beat until fully incorporated and light. Beat in the flour, salt, baking powder, and finally the milk and vanilla. Beat everything together on low for 30 seconds, then high for 3 minutes. Add in vanilla pudding and mix until incorporated.

Scoop 1 tablespoon of batter into bottom of each cupcake. Place 1 frozen truffle into each cupcake and then cover with batter, making sure you cover the truffle completely. 

Bake for 18-22 minutes, rotating halfway through, or until toothpick inserted in middle comes out clean. Let cool completely. 

Oreo Frosting
3 sticks butter, room temperature
2 pounds of confectioners sugar
Pinch of salt
1 tablespoon of vanilla extract
4-6 tablespoons of milk
Remaining Oreos from truffles, crushed 
Mini Oreos to top cupcakes

Beat butter in large bowl until light and fluffy. Add confectioners sugar 1 cup at a time, beating until incorporated each time. When all of the confectioners sugar is incorporated, add salt, vanilla extract and 3 tablespoons of milk. Beat until well blended. Add more milk until desired consistency is reached. Beat on high for 10 seconds. Fold in remaining crushed Oreos and mix until well blended. Transfer to piping bag and pipe frosting onto cupcakes. Top each cupcake with a mini Oreo.