Zombie // Rum Cupcakes with Boozy Cinnamon Buttercream Icing

011 Zombie


After looking at all my cocktail ideas I decided Zombies were going to be the next ones to try. Since it's quite a tropical flavoured cocktail, I really wanted to include pineapple, but I don't love it in cakes, hence the pineapple lolly decoration on the top!



The Zombie was created in 1934 by Donn Beach, the founding father of tiki bars, in Hollywood. Legend has it that Donn created it for a hungover customer to help him get through a business meeting. The customer returned a few days later to complain he'd turned into a zombie for the rest of his business trip. It's loaded with alcohol and the fruity taste helps to hide the taste of all the alcohol. When I first had one, it had the same kick as a Long Island Iced Tea, but tasted a lot nicer.

Zombie Cocktail
  • 1 part white rum
  • 1 part golden rum
  • 1 part dark rum
  • 1 part apricot brandy
  • 1 part pineapple juice
  • ½ part Bacardi 151-proof rum
  • 1 part lime juice
Mix ingredients other than the 151 in a shaker with ice. Pour into glass and top with the high-proof rum.

011 Zombie


Rum Cupcakes
Makes about 28 cupcakes
Modified from Natasha's Kitchen
  • 2 1/2 cups plain flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 large eggs
  • 1 1/2 cup sugar
  • 3 tsp pure vanilla extract
  • 1 cup vegetable oil
  • 1 cup buttermilk

DIRECTIONS
  1. Preheat the oven to 180°C and line two cupcake pans with cupcake cases. 
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set flour mix aside.
  3. In the bowl of an electric mixer, beat 4 eggs on medium speed.
  4. Add sugar and continue to beat on medium speed.
  5. Add vanilla and oil and beat on medium speed.
  6. Reduce mixer speed to low and slowly add about half of the flour mixture, mixing until incorporated.
  7. Add half of the buttermilk and mix until incorporated. Repeat with remaining flour and buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.
  8. Pour batter into the cupcake cases. Fill to about half way.
  9. Bake for 12-14 minutes or until a wooden skewer inserted into the middle comes out clean. Let them cool in the pan for a couple minutes, then remove and ice when they're are room temperature.


Boozy Cinnamon Buttercream Icing
Adapted from Sugar Dish Me
  • 375g unsalted butter, softened
  • 4 cups icing sugar (more as needed)
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/4 cup spiced rum
  • Pineapple lollies for decoration

DIRECTIONS
  1. Whip the butter with electric beaters until smooth. Add in the icing sugar slowly so it doesn't explode everywhere.
  2. Add the cinnamon and salt and mix.
  3. Add in the rum and mix.
  4. If the icing is looking too runny, add in more icing sugar.

No comments