Zutaten für Cuba Libre Cupcakes
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup Coca-Cola
- ½ cup (1 stick) unsalted butter
- ½ cup milk
- ½ cup unsweetened Dutch-processed cocoa powder
- 2 tablespoons dark rum
- 2 tablespoons lime juice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- Lime wedge, for garnish
- chocolate rum cream cheese frosting
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Zubereitung von Cuba Libre Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a small saucepan, combine 1/2 cup (1 stick) unsalted butter, 1/2 cup Coca-Cola, and 2 tablespoons dark rum. Bring to a gentle boil over medium heat.
- Remove from heat and let cool completely.
- In a small bowl, whisk together 2 tablespoons lime juice and 1/2 cup milk. Set aside.
- In a large bowl, whisk together 1 ¾ cups all-purpose flour, ¾ cup granulated sugar, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Add the cooled butter-Coca-Cola mixture to the dry ingredients and beat with an electric mixer until well combined.
- Add 1 large egg and beat until just combined. Gently pour in the lime juice and milk mixture and mix until just incorporated. The batter will be thin.
- Fill each cupcake liner about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite chocolate rum cream cheese frosting (recipe not included).
- Garnish each cupcake with a lime wedge.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
70g
Fat
26g
Carbs
8g
