If I make a traditional rum cake, can’t I just go ahead and make them into muffins, and spread the icing/rum over them and have just about the same effect?
Or, am I missing something?
Thanks,
hh
Bumping this because I could certainly get behind portable rum cakes (but not while driving). I am not an expert but I think muffins require less baking time and/or temperatures.
Post the recipe for your rum cake. It’s really difficult to say how to adjust a recipe to muffin size without seeing the recipe.
Pretty easy, just leave your cupcakes in the tin. Poke and perforate the tops of your baked and cooled muffins (dense, fruity, and nutty) with a fork or chopstick. Pour and saturate with up to 4 Tbsp. of rum per cup/ cake- overflowing… be generousm they will take and gold a lot of spirit. Cover and let sit for a day or two.
Thanks, guys. I had forgot that i had this post. holiday season, and all.
hh
Cakes that require longer cooking times - fruit cakes especially - don’t always translate into muffins or cup cakes - they tend to dry out rather than cook, but sponge-type cakes that are fairly quick to cook should be OK. You will probably need to adjust the oven time (and maybe the temperature, a bit) downwards to avoid burning them.