Big Batch of Boozeless Boozy Ice Cream Cupcakes

I like cupcakes, I like ice cream, I like contests, I like rum.  Here is my entry for the ice cream cupcake contest featured here and here.  I made these summer rum-based cocktail cupcakes for my friend’s housewarming party.  It was a good non-alcoholic way to enjoy rum (the friend is pregnant.)  I made a giant batch of rum cupcakes and then turned them into mojitos, mai tais, and pina coladas.  The pina coladas are my favorite and involve non-dairy ice cream.  All were adorable at the party in plastic disposable margarita glasses that I found at Walmart.  I snapped a photo there as well as when I recreated them at home.  In fact, I’m enjoying a recreation now!

I admit this is a lot of steps, but all of the steps can be done ahead of time.  It’s also conceivable that one only make one variety.

Rum Cupcakes

This is a tweak of my favorite cupcake recipe.  I’ve tripled here so that it makes about 50 regular cupcakes.

• 7 1/2 cups all purpose flour
• 1 T baking powder
• 1 1/2 t baking soda
• 1 1/2 t salt
• 6 large eggs
• 6 c sugar
• 3 c canola oil
• 2 T vanilla extract
• 2 1/2 c sour cream
• 1 c spiced rum

• Preheat oven 350F
• Sift flour, baking powder, baking soda and salt in a bowl.
• In an electric mixer beat eggs and sugar on medium speed until thickened and lightened to cream color.
• Mix in oil and vanilla on low speed, scraping bowl as needed.
• Mix in sour cream and rum until well mixed.
• Mix in flour mixture just until batter is smooth.
• Pour into greased muffin tins.  Fill 3/4 of the way.  Bake 350F 15-20 min, rotating pans top to bottom and back to front half way through.  Test doneness with toothpick.  If you choose to make mini cupcakes, bake about 12-15 minutes.  Remove from pans after cooling for a few minutes.

Mojito and Mai Tai Ice Creams

• 4 c cream
• 4 c 2% milk
• 2 1/4 c brown sugar
• 1/2 t salt
• 4 large eggs
• 4 t rum flavoring
• 1 c mint leaves
• 1 tsp grated lime zest
• 2 tsp orange extract
• 2 tsp almond extract

• Combine cream, milk, sugar, salt in heavy sauce pot.  Bring just to a boil, stirring occasionally.
• Whisk eggs.  Temper with hot cream mixture.  Add eggs back to pot.
• Stir constantly with wood spoon until 170-175F on instant read thermometer.
• Add rum flavoring.
• Divide in half.
• To half add mint leaves and lime zest.  Steep about 30 min.  Strain.  Chill. Process according to ice cream machine.
• To the other half add orange and almond extracts.  Chill.  Process according to ice cream machine.

Pina Colada Ice Cream

• 20 oz can unsweetened crushed pineapple, undrained
• 14 oz can coconut milk
• 3/4 cup sugar
• 2 tsp rum flavoring

• Combine all ingredients in blender.
• Chill before or after blending.  (I just put the cans in the fridge when I bought them.)
• Process according to ice cream machine.

Over the Top, Totally Unnecessary Mai Tai and Mojito Creme Anglaise

• 1 1/2 c 2% milk
• 5 egg yolks
• 1/4 c sugar
• 1 tsp mint extract
• 1/2 tsp orange extract
• 1/2 tsp almond extract

• Heat milk until almost boiling.
• Whisk eggs and sugar until pale.
• Temper eggs with milk.
• Add eggs to pot with milk.  Heat to 175F.  If it curdles, use the immersion blender to fix the disaster (I did).
• Mai Tai:  Place almond and orange extracts in one bowl with half of the creme anglaise.
• Mojito:  Add mint extract to the other half.
• Chill sauces.

Toppings and Assembly

• toasted coconut
• fresh pineapple triangles
• umbrellas
• mint sprigs
• lime wedges
• orange wedges

• Mai Tai-cupcake, Mai Tai ice cream, Mai Tai creme anglaise, orange wedge, umbrella
• Pina Colada-cupcake, Pina Colada ice cream, coconut, pineapple, umbrella
• Mojito-cupcake, Mojito ice cream, Mojito creme anglaise, mint sprig, lime wedge