Best Cuba Libre Cupcakes Recipes

CUBA LIBRE CUPCAKES

Steps:

• Preheat oven to 350.
• Line or grease and flour 1 12 cupcake cupcake pan.
• In a small saucepan, heat butter, coca cola and rum to boiling. Remove from heat and allow to cool.
• Mix together lime juice and milk in a small bowl* or measuring cup and set aside.
• Meanwhile, whisk together cocoa, flour, sugar, baking soda, baking powder and salt.
• Add the cooled butter/coke mixture and beat until well combined.
• Add egg, beat then pour in the milk. Mix until combined. The batter will be rather thin.
• Fill each well 2/3 of the way full. Bake 20 minutes or until a toothpick comes out clean. Remove cupcakes to wire racks as soon as possible to cool.
• Frost with Chocolate Rum Cream Cheese Frosting when cool.
• Garnish with a wedge of lime.
• *This will sour the milk a bit. Do not worry if it looks slightly curdled.

CUBA LIBRE CAKE

Steps:

• Mix eggs with 1.5 cups brown and 2 teaspoons vanilla sugar. Add the flour gradually.
• Add the cooking oil and baking soda and mix well.
• Divide the dough into two halves. Add the coke to the one part, and lime juice with rum to the other.
• Pour the doughs into a baking tin - a blob of coke dough, a blob of lime/rum dough onto it, and so it goes until the tin is full.
• Bake in the oven preheated to 200 °C for about 50 minutes. After first 20 minutes turn the temperature down to 180 °C.
• Meanwhile, put 2 cups of brown sugar into a pot and melt it. Pour the melted sugar onto the hot cake, making uneven splots. Cut when cold.