Celebrate the 40th anniversary of the Dark ‘n Stormy trademark with homemade Dark ‘n Stormy cupcakes!
Ingredients: (Makes 24 cupcakes)
1 1/4 Goslings Black Seal Rum
1 1/2 sticks unsalted butter
1 cup sugar
2 1/2 cups flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 tablespoon grated fresh ginger
2 large eggs
3/4 cup sour cream
Bring rum and butter to a simmer in a large saucepan over medium heat.
Turn heat off and let cool. Add sugar to mixture and whisk to combine.
Sift together flour, baking soda, and salt. Mix in grated ginger.
Combine the eggs and sour cream on medium speed in a mixer with the whisk attachment.
Slowly add cooled rum mixture to the egg mixture and combine on medium-low speed until incorporated.
Add the sifted flour mixture in batches to the rum-egg mixture. Scrape down sides to make sure you get all ingredients combined.
Place 24 cupcake papers in pans and fill each about 2/3 full.
Bake in pre-heated oven at 350 degrees for 18-24 minutes (turning halfway through) or until the tops are firm to the touch. Let cool completely before frosting.
Lime ‘n Ginger Frosting
2 sticks room temperature butter
1 lb powdered sugar
3 tablespoons milk
1/2 tsp vanilla extract
Pinch of salt
1 teaspoon grated fresh ginger
1 teaspoon lime zest
Beat butter with an electric mixer until it is creamy.
Reduce speed and gradually add half of the powdered sugar to the butter.
Mix until incorporated.
Add milk, salt, vanilla, grated ginger and lime zest and mix.
Add the rest of the powdered sugar and mix until creamy and fluffy.
Fill a piping bag with frosting and decorate cupcakes.
Garnish with fresh lime wedge and crystallized ginger