Dark 'n' Stormy // Rum Buttermilk Cupcakes with Ginger and Lime Icing

009 Fidel Castro / Dark and Stormy

Rum! Ginger! Lime! YUM! That's about all the intro I've got for today. It's been a while since my last post and I actually made these babies last year, but somehow time has run away from me. Is it really March already? Steve's been on holidays for what felt like forever (was actually about a month) and work colleagues started asking where the cupcakes were. I'd love to blame it all on Steve's absence, but I thought I'd give everyone a break from sugar in January. I just made salted caramel cupcakes though and they went like hotcakes, so I guess I'm baaack!


So a Dark 'n' Stormy (or a Fidel Castro - give or take the ginger beer being ginger ale, they're pretty much the same) originated in Bermuda in the 1860s. The Gosling family was making rum and the British Royal Navy was brewing ginger beer. Bermuda's pretty small, so of course they ended up combining. The name was apparently given by a sailor who commented that the cocktail was the “colour of a cloud only a fool or a dead man would sail under.” (Source)


Dark 'n' Stormy
  • 45mL dark rum
  • Splash lime juice
  • Top with Ginger Ale in a highball glass

009 Fidel Castro / Dark and Stormy

009 Fidel Castro / Dark and Stormy

Dark 'n' Stormy // Rum Buttermilk Cupcakes with Ginger and Lime Icing
Makes approx 24 cupcakes

Utensils
  • 3 bowls
  • Electric mixer
  • Small saucepan
  • Basting brush

INGREDIENTS
Rum Buttermilk Cupcakes
  • 1 cup buttermilk, at room temperature
  • 1 tablespoon dark rum
  • 1/2 teaspoon vanilla extract
  • 3 cups plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 225g butter, at room temperature
  • 2 cups sugar
  • 4 large eggs, at room temperature
DIRECTIONS
  1. Preheat the oven to 180 degrees C.
  2. Combine the buttermilk, rum and vanilla extract. Set aside.
  3. Combine the flour, baking powder, baking soda and salt. Sift and then set aside.
  4. Cream butter and sugar on medium-high speed until light and fluffy (about 4-5 minutes).
  5. Reduce the speed to low, and add the eggs one at a time. Scrape down the sides of the bowl after each egg.
  6. With the mixer still on low speed, add 1/3 of the dry ingredients and mix well. Add half of the buttermilk mixture and mix well, scraping down the sides of the bowl if necessary. Alternate the dry ingredients and buttermilk until the batter is smooth.
  7. Fill the cupcake cases 3/4 of the way with batter and bake for 20 minutes. Test if they’re cooked by inserting a wooden skewer into the centre of the cupcakes. If it comes out clean, they’re done. If not, bake for another 5 minutes and check again.
  8. Remove cupcakes from the oven and cool for 5 minutes before poking holes in them with a skewer or toothpick. While they're cooling, make the sugar syrup!

Rum and Sugar Syrup
  • 1 cup sugar
  • 1/4 cup water
  • 55g butter
  • 1/4 cup dark rum
DIRECTIONS
  1. In a small pot, combine the sugar, water and butter over medium-high heat and bring to a boil, stirring often.
  2. Once the butter has completely melted and the sugar has dissolved, remove from heat and carefully add the rum. The mixture will bubble, so be careful!
  3. Add the lime zest and mint and let the syrup infuse for 5 minutes before spooning over the cupcakes.
  4. Immediately spoon over the warm cupcakes and let them soak it all up.

Ginger, Lime & Rum Icing
This ices about 36 cupcakes. My ratios were a bit out for this one, so I made a batch of 12 chocolate cupcakes and iced them with the leftovers.
  • 500g butter at room temperature
  • 2 cups icing sugar (add more as needed for taste)
  • 4 tablespoons powdered ginger
  • 2 tbsp dark rum
  • Zest of 1 lime
  • Crystalised ginger for garnish, chopped finely
  • Dehydrated lime wheels for garnish (I used this recipe)
  • Optional: add extra crystalised ginger to the icing for an extra ginger kick (I love it so I added LOTS until I was happy with the level of ginger flavour)
DIRECTIONS
  1. Cream butter with icing sugar and powdered ginger. Add icing sugar until you get the taste (for sweetness) and consistency you want (so you can ice them and make sure the icing will stay on the cupcakes).
  2. Add lime zest and rum and combine.
  3. Add extra chopped crystalised ginger (optional).
  4. Ice cupcakes and garnish with the crystalised ginger and dehydrated lime wheels.

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