This was some of the most beautiful scenery I’d ever experienced. One night we docked in an inlet of an uninhabited island. We were the only boat there. The snorkeling was said to be some of the best in the world and as we prepared to go out we asked several questions about the sea life and what to watch out for. There were no sharks, said our sailing shepherd, low currents and that was about it. We swam off to the inner rim of the inlet to see what was there. I spotted my first cuttlefish trilling happily through the currents like a motorized bath toy. I spotted a long spined black sea urchin that I knew was poisonous from studying Marine Biology in college and from SCUBA diving (insert cartoon tires screeching to a halt sound track here). Whoa, whoa, whoa….poisonous sea urchins? Hold on, did Skippy the Sailor Boy not just tell us that there was nothing to worry about it?
DRUNKEN SAILOR RUM CUPCAKES with Pineapple Frosting
- 3 cups All Purpose Flour regular or gluten-free measure-for-measure flour blend
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2/3 cup milk
- 1/3 cup gold or dark rum
- 3 eggs
- 1 ½ sticks 6 ounces unsalted butter, room temperature
- 3 plus 1/2 cups confectioners/powdered sugar
- 6 tablespoons crushed pineapple well drained
- 2 tablespoons pineapple juice
- ¼ lemon juiced (can be squeezed into the recipe)
Preheat the oven to 350 degrees. Place cupcake papers in cupcake pan cavities.
Add all dry ingredients in the bowl of a mixer and mix to combine.
Add butter to dry ingredients and mix to combine. The mixture will be grainy and not smooth (mixing takes a few minutes only).
In a separate small bowl, whisk together the milk, rum and eggs. Pour slowly into the mixer on low speed to fully combine. Once combined mix at medium for 2 minutes until smooth.
Fill cupcake cavities 2/3’s full. Place into preheated oven on the middle shelf. Cook for 25 minutes or until tops are golden in color and a toothpick comes out of the center clean.
This frosting has a great pineapple flavor with some texture from the crushed pineapple. It complements the rum cupcakes beautifully. The consistency of the frosting is not as thick as a traditional butter cream frosting.
Slowly add sugar to butter, mixing to fully combine.
Place crushed pineapple in a fine mesh strainer and push with a spatula to remove juice. This step is to ensure the crushed pineapple is not too wet going into the frosting not to produce the amount of juice called for by the recipe.
Add crushed pineapple, pineapple juice and lemon juice. Mix together on low until combined.
Add the 1/2 cup powdered sugar and mix to combine. Mix at low speed to combine and then medium-high for an additional two minutes until it’s smooth. If you find the frosting is not at a consistency of your choice you can add more powdered sugar to make it loftier though check the flavor as you add more to ensure it still tastes balanced. It also can be refrigerated before icing cupcakes to firm it up.
This frosting has a great pineapple flavor with some texture from the crushed pineapple. It complements the rum cupcakes beautifully. The consistency of the frosting is not as thick as a traditional butter cream frosting