Memories Of Cuba Cupcakes Recipe

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Memories Of Cuba Cupcakes
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Ingredients
18
Count
Nutrition
142
Calories
Total time
20
Minutes
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Ingredients:

  • for the cupcakes
  • 1 1/3 cups all purpose flour
  • 1 1/4 tsp baking powder
  • pinch salt
  • 1/2 cup vanilla sugar
  • 1/3 cup heavy cream
  • 1 1/2 tsp havana club dark reserve rum
  • 1/3 cup ( generous ) coconut plus an extra little handful of toasted coconut
  • for the syrup
  • 1/6 th cup water
  • 1/8 th cup sugar
  • 1/8th cup dark havana club reserve rum
  • (if you're wondering why the measurements are a little funny it's because among the other changes i made to dorie's recipe, i also halved it.)

Directions:

  1. Centre a rack in the oven and preheat to 350F. Grease and flour a 12 cup muffin tin. Place the pan on a insulated baking sheet.
  2. Sift the flour, baking powder and salt together.
  3. Thoroughly whisk together the sugars and eggs. Whisk in the extracts, then the cream, followed by the rum. Gently stir in the dry ingredients in 3 or 4 additions, the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions. Pour the batter into the prepared pan and put ‘em in the oven.
  4. As soon as you put the cakes in the oven, start on the syrup. Stir the water and sugar together in a medium saucepan over medium heat until sugar melts, then bring to a boil. Remove from heat and stir in the rum. Pour the syrup into a heat proof bowl and let cool. (*Next time I would actually increase the amount of syrup.)
  5. The cupcakes will bake for 18-20 minutes, until a toothpick inserted into the centre comes out clean. Place pan on a rack for 5 minutes before unmolding the cupcakes then place them on a wire rack. Poke little holes all over the cupcakes (I used a bamboo skewer) and brush with the syrup, working slowly so the cakes sop it all up. Sprinkle the tops with the toasted coconut. Leave the cakes on the rack to cool to room temperature.
  6. If you’ve got the time, wrap the completely cooled cakes in plastic wrap and let them sit on the counter overnight—the flavour really develops with a leisurely rest, (I like to think of it as relaxing on the beach). Wrapped airtight, the cakes will keep for 4 days at room temp. If you don’t drench them with rum, you can keep the cupcakes well wrapped in the freezer for up to 2 months, but really, why would you do that?
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 141.64 Kcal (593 kJ)
Calories from fat 50.77 Kcal
% Daily Value*
Total Fat 5.64g 9%
Cholesterol 54.46mg 18%
Sodium 35.68mg 1%
Potassium 105.24mg 2%
Total Carbs 19.39g 6%
Sugars 6.8g 27%
Dietary Fiber 0.43g 2%
Protein 3.31g 7%
Vitamin C 0.1mg 0%
Iron 0.4mg 2%
Calcium 47.5mg 5%
Amount Per 100 g
Calories 271.37 Kcal (1136 kJ)
Calories from fat 97.27 Kcal
% Daily Value*
Total Fat 10.81g 9%
Cholesterol 104.33mg 18%
Sodium 68.35mg 1%
Potassium 201.63mg 2%
Total Carbs 37.15g 6%
Sugars 13.03g 27%
Dietary Fiber 0.82g 2%
Protein 6.33g 7%
Vitamin C 0.3mg 0%
Vitamin A 0.1mg 1%
Iron 0.8mg 2%
Calcium 90.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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