Dark and Stormy Cupcakes
Happy Memorial Day Weekend everyone! Another holiday, another cocktail cupcake and this time I was inspired by the Bermudan cocktail Dark and Stormy.
I spent the holiday weekend at one of my summer stomping grounds Newport, Rhode Island. Home to the Newport Bermuda race, the “sailing capital of the world” inspired me to not only drink Dark and Stormies, but also bake with the cocktail ingredients.
A true Dark and Stormy consists of Gosling’s rum and ginger beer garnished with a lime wedge. It is typically served with the ginger beer poured first followed by the black rum gently over the top to create a layered effect, like dark clouds looming over the sea. Unfortunately my drink got a little stirred up during the photo shoot, but it was delicious never the less!
The Dark and Stormy Cupcakes really adapted to the cocktail flavors. The black seal rum brought a nice color to the cake while the ginger beer added plenty of flavor to the frosting. Both the drink and the dessert are the perfect drink for a Dark and Stormy night.
Dark and Stormy Cupcakes
- ½ cup 1 stick unsalted butter, room temperature
- ½ cup ginger beer, the stronger, the better
- ¼ cup Gosling's rum
- 2 tablespoons cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 ½ cups all-purpose flour, sifted
- 1 cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 large egg, beaten
- ¼ cup buttermilk
- 2 ¾ cup confectioners' sugar
- ¾ cup 1 1/2 sticks unsalted butter, room temperature
- 1 tablespoon Gosling's rum
- 2 to 3 tablespoons ginger beer
- Juice of half a lime
- 1 to 2 teaspoons ground ginger, depending on how ginger-y you like the cupcakes
- Preheat the oven to 350° F. Line a cupcake pan with cupcake liners. Set aside.
- Heat the butter, ginger beer and rum over low heat for about 3 minutes, until the butter melts, being careful not to boil. Set aside to slightly cool.
- In a small bowl, beat together the egg and buttermilk. Set aside.
- In a medium bowl, whisk together the cocoa powder, cinnamon, ginger, flour, sugar, salt, baking soda and baking powder.
- Stir the warm butter mixture into the dry ingredients. Add the egg mixture and stir until well combined.
- Fill cupcake tins three-quarters full and bake for 16 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool on a wire rack for 5 minutes, or until cool enough to handle. Remove the cupcakes from the pan and cool completely.
- For the frosting, use an electric mixer and beat butter until whipped. Slowly add confectioners' sugar followed by the rum, ginger beer, lime juice and ground ginger (to taste). Transfer to a frosting bag and frost the cupcakes. Garnish with candied ginger.
Adapted from Off the Menu.