How To make Hot Buttered Rum Muffins
1/2 cup butter or margarine
softened
1/2 cup sugar
2 large eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup milk
5 tablespoons rum :
divided
3 tablespoons sugar
* Beat butter at medium speed with electric mixer until creamy. Add 1/2 cup s ugar, beating well. Add eggs, one at a time, beating just until blended after each addition.
* Combine flour and next 4 ingredients. Combine milk and 3 tablespoons rum. Add flour mixture to butter mixture alternately with milk mixture, beginning an d ending with flour mixture. Beat mixture at low speed until blended after eac h addition.
* Spoon into greased muffin pans, filling three-fourths full.
* Bake at 375F for 20 to 25 minutes or until golden. Remove from pans immedia tely; place on a wire rack.
* Combine remaining 2 tablespoons rum and 3 tablespoons sugar in a small sauce pan; cook over low heat, stirring constantly; until sugar dissolves. Brush ove r warm muffins.
How To make Hot Buttered Rum Muffins's Videos
Hot Buttered Rum, it's like Liquid Christmas!
This one has been a long time coming, you've asked for it and now you're gonna get it! The Barfly's own Hot Buttered Rum.
Hot Buttered Run has been a holiday staple since colonial times. Rum has been imported into the US from Jamaica (specifically into New England) since about the 1650's and it was only a matter of time before we not only started putting the delicious stuff into our Nogs, Possits, Punches and Toddies but started distilling it on our own. The addition of butter into alcoholic drinks didn't start there though, it's been being done since the days of Henry VIII when we find a physician by the name of Andrew Boorde (1490-1549) recommending buttered Ale as a remedy for a hoarseness. By the mid 1600's the drink went purely medicinal to recreational and although we're not too sure where the spirits came into the picture, by the time New Englanders were distilling rum, buttered rum was definitely a thing. And yes, the New Englanders also believed rum to be good for the physical body and gave it as a restorative draught. And yes, they also drank it for pleasure. So whether you're drinking to your health or to your end I do hope you enjoy our very festive Hot Buttered Rum recipe!
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Here's The Specs:
2oz (60ml) Rum
.5oz (15ml) Spiced Syrup
1 Large Spoon Butter Batch
4-5oz Hot Water
Spiced Syrup:
8oz (240ml) Demerrara Sugar
4oz (120ml) Hot Water
1oz (30ml) Ginger Syrup
1/8 tsp Ground Clove Or 2 Whole Cloves
1 Cinnamon Stick
1 Star Anise
10 black peppercorns
Blend in a blender until smooth and strain through a nut milk bag or cheesecloth
Butter Batch
100g Salted Butter
4 tbsp Brown Sugar
.25 tsp Nutmeg
.25 tsp Clove
.25 tsp Cinnamon
Christmas speicial rum muffin, how to make christmas special rum muffin by chef manisha yadav
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Butter Rum Cupcakes
Do you love rum as much as the bucaneers from the Caribbean loved? Do you wish that you didn't have to wait till noon to taste the heaven-sent sweetness of rum? Well, then this is the recipe for you. Arrgh! Have fun!!
Ingredients
Cupcakes
- 1/3 cup softened unsalted butter at room temperature
- 1 egg at room temperature
- 1 cup buttermilk at room temperature
- 1 cup dark brown sugar or cane sugar
- 1/3 cup sugar
- 1 and 1/2 tsp pure vanilla extract
- 2 and 1/2 cups all purpose flour
- 1 and 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup spiced rum
- 1/2 cup water
Rum Buttercream Frosting
- 1 cup unsalted butter at room temperature
- 3 cups confectioners sugar
- 1/2 tsp cinnamon
- 1/2 vanilla extract
- 4 tablespoons dark rum
Butter Rum Syrup
- 2 tablespoons unsalted butter
- 2 tablespoons dark rum
- 1 tablespoons corn flour
Steps to make the Rum Cupcakes
- Preheat oven to 350° F.
- Prepare cupcake tin with cupcake liners.
- In a bowl, whisk together the dry ingredients: flour, cinnamon, nutmeg, salt, baking powder and baking soda.
- In a small saucepan, heat the butter over medium-low heat, whisking constantly. Remove from heat when butter gets darker and which for another 30 seconds.
- Let it cool
- Add the buttermilk, egg, sugars and vanilla into the butter and mix until well combined.
- Combine the rum and water separately. Mix the flour mixture and the rum mixture in, working in batches alternately
- Continue mixing for another minute
- Fill each cupcake liner about 1/3rd full.
- Bake for 15-18 minutes, until a toothpick inserted in the centre of a cupcake comes out clean.
- Let the cupcakes cool in the tin for 5 minutes and then transfer to a wire rack to cool completely.
- Pour a little syrup on each of the cupcakes
- Decorate with Rum Buttercream frosting, using a frosting bag and your favourite tip
- Dust with cinnamon
Enjoy!!
Rum Buttercream Frosting
- Whisk together all ingredients, except rum, on medium speed in stand mixer or hand mixer until until light and fluffy and creamy
- Add the rum and Beat on high for 2-3 minutes, until fluffy
Butter Rum Syrup
- Warm the butter in the microwave for 20 seconds. Add the rum and then the corn starch and whip till combined
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How to Make Hot Buttered Rum // 10 Second Living
Learn how to make hot buttered rum! It's the perfect winter cocktail.
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This Butter Rum Spice Recipe is a MUST Try! A Perfect Recipe for the Holidays!
We're back with our 3rd video! Our butter rum spice recipe is sure to please! You'll want to share this one with family and friends. If you drink more than one glass in a sitting, we give you massive credit. This drink can be a little heavy but is super savory and you'll feel like you've had your fill after one cup, so be sure to share!
Pair this drink with a Purpose Mug available @ tekoware.com!
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Merry Christmas everyone!
How To Make Christmas Gingerbread Loaf with Hot Buttered Rum Sauce - Recipe
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This dense gingerbread loaf has its level of decadence kicked up with a tasty hot buttered rum sauce. Make this now for a decadent Christmas.
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