Holiday

French Vanilla Butter Rum Mardi Gras Cupcakes

 

It is officially Mardi Gras Carnival Season , and Fat Tuesday – Mardi Gras – is just around the corner.  So I thought  Mardi Gras cupcakes were in order!

French Vanilla Buttered Rum #MardiGras Cupcake recipe at TidyMom.net



 

The King Cake might be the traditional sweet on Mardi Gras, but these fun cupcakes are decorated with traditional Mardi Gras colors: purple represents justice, green represents faith and gold represents power.

French Vanilla Buttered Rum #MardiGras Cupcake recipe at TidyMom.net

 

French Vanilla Butter Rum Mardi Gras Cupcakes

French Vanilla Butter Rum Mardi Gras Cupcakes

Ingredients

    French Vanilla Butter Rum Cupcakes
  • 1 French Vanilla cake mix
  • 1 1.75oz (4 serving) instant French vanilla pudding mix
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 4 eggs
  • 1tsp vanilla
  • 1/2 C cold milk
  • 1/2 C melted butter (not margarine)
  • 1/2 C rum (I used Capt. Morgan which is a spiced rum)
  • Butter Rum Glaze
  • 1 stick butter
  • 1/4 C water
  • 1 C sugar
  • 1/2 C rum
  • Butter Cream Frosting
  • 1 cup real butter (not margarine) *room temperature
  • 1 cup vegetable shortening
  • pinch of salt
  • 1 tsp vanilla
  • 4 cups powdered (confectioners) sugar
  • 1/4 – 1/3 cup heavy whipping cream
  • paste food coloring

Instructions

    French Vanilla Butter Rum Cupcakes
  1. Preheat the oven to 350. Combine all ingredients and beat for 2 minutes. Pour into lined cupcake pans and bake for 22-24 mins. Cool slightly on a rack.
  2. *these would also be good with a toasted pecan in each cupcake (my family wont eat nuts, so I didn’t put them in mine)
  3. Butter Rum Glaze
  4. Melt butter in a saucepan and stir in the water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and slowly stir in the rum.
  5. Let the glaze cool down a little.
  6. Dip the tops of the cooled cupcakes in the glaze.
  7. Butter Cream Frosting
  8. Thoroughly cream butter and shortening . Beat in the vanilla. Add sugar, one cup at a time until blended. When the sugar is completely beaten in and the sides of the bowl are scraped down, add the whipping cream, beating at the highest speed until super fluffy, about one minute.
  9. If you wish to add color to your frosting, like I did for these Mardi Gras colors, use the gel paste food coloring. It’s stronger and more vibrant.
  10. Pipe frosting on top of glazed cupcake then drizzle a little more glaze over the butter cream frosting and top with chunky sugar sprinkles.

Notes

**I have to be honest, piping 3 colors was NOT an easy task, only about 1/2 of my cupcakes came out looking good, the others were either missing a color, or the colors started to mix and looked gray or brown……if anyone has any tips on piping 3 colors I’d love to hear them!!

How did I do it?- I divided my frosting into 3 bowls and colored each. I then spooned a big scoop of each color into the bag, trying the best I could to get them side by side. I then squeezed the frosting into another bowl until all three color started to come out—then I piped onto the cupcakes, using my 1M tip.

© TidyMom. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

http://tidymom.net/2010/french-vanilla-butter-rum-mardi-gras-cupcakes/

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These were FAN-TAS-TIC!

Seriously… GO…make these… now!! My kitchen smelled SOOOO wonderful even the next day!

I'm linking up with these parties.......please visit them!Made by You Monday, Get Your Craft on , Weekend Wrap Up Party, Pity Party

 

   
more by Cheryl »

Cheryl Sousan

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog, TidyMom.net, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+

96 Responses to “French Vanilla Butter Rum Mardi Gras Cupcakes”

  1. Memória posted on February 11, 2010 at 1:36 am (#
    51
    )

    I love how you did the icing! Thanks for the instructions on how to do it.

  2. Memória posted on February 11, 2010 at 1:36 am (#
    52
    )

    I love how you did the icing! Thanks for the instructions on how to do it.

  3. Bridgitte posted on February 11, 2010 at 1:13 pm (#
    53
    )

    Made them, loved them, shared them with a friend (who was supposed to give one to his wife and kids) — he ate them all!

  4. Bridgitte posted on February 11, 2010 at 1:13 pm (#
    54
    )

    Made them, loved them, shared them with a friend (who was supposed to give one to his wife and kids) — he ate them all!

  5. bridget {bake at 350} posted on February 11, 2010 at 10:18 pm (#
    55
    )

    Oh MY! Those sound delicious, Cheryl! You are the Cupcake Queen!!!

  6. bridget {bake at 350} posted on February 11, 2010 at 10:18 pm (#
    56
    )

    Oh MY! Those sound delicious, Cheryl! You are the Cupcake Queen!!!

  7. Rachel posted on February 14, 2010 at 12:53 am (#
    57
    )

    YUM! Those look gorgeous and SOUND delicious!!!

    I'm so sad that I never got a Flat Tidy Mom pic at Blissdom :0(

    LOVE your recipes!

  8. Rachel posted on February 14, 2010 at 12:53 am (#
    58
    )

    YUM! Those look gorgeous and SOUND delicious!!!

    I'm so sad that I never got a Flat Tidy Mom pic at Blissdom :0(

    LOVE your recipes!

  9. Anonymous posted on February 14, 2010 at 4:30 pm (#
    59
    )

    AS ALWAYS THEY LOOK YUMMYLICIOUS!!! A tip for piping colors is to paint the inside of your bag with the colors you are using. Just a stripe of paste food color from top to bottom of the bag.Hope I made myself clear.Not great at explainig myself.

  10. Anonymous posted on February 14, 2010 at 4:30 pm (#
    60
    )

    AS ALWAYS THEY LOOK YUMMYLICIOUS!!! A tip for piping colors is to paint the inside of your bag with the colors you are using. Just a stripe of paste food color from top to bottom of the bag.Hope I made myself clear.Not great at explainig myself.

  11. Rachel L. posted on February 15, 2010 at 9:11 am (#
    61
    )

    I made them for a friend's B-day this weekend and they were a HUGE hit! Thanks for the recipe! And the Buttercream frosting with only butter was perfect!

  12. Rachel L. posted on February 15, 2010 at 9:11 am (#
    62
    )

    I made them for a friend's B-day this weekend and they were a HUGE hit! Thanks for the recipe! And the Buttercream frosting with only butter was perfect!

  13. Melody @ Party Cupcake Ideas posted on February 17, 2010 at 4:37 pm (#
    63
    )

    I love your Mardi Gras cupcakes and the pictures are so wonderful. I made king cake cupcakes last year for our friends who moved to New Orleans. I wish I would have found your frosting idea then as I only went with one color.

  14. Melody @ Party Cupcake Ideas posted on February 17, 2010 at 4:37 pm (#
    64
    )

    I love your Mardi Gras cupcakes and the pictures are so wonderful. I made king cake cupcakes last year for our friends who moved to New Orleans. I wish I would have found your frosting idea then as I only went with one color.

  15. Shandra posted on February 26, 2010 at 3:58 pm (#
    65
    )

    I've heard that it's easier to pipe the different colors if you use an icing spatula to put the different colors in the bag. They stay separate a little more easily. I haven't tried it myself though. Now I have inspiration, though! :)

  16. Shandra posted on February 26, 2010 at 3:58 pm (#
    66
    )

    I've heard that it's easier to pipe the different colors if you use an icing spatula to put the different colors in the bag. They stay separate a little more easily. I haven't tried it myself though. Now I have inspiration, though! :)

  17. Anonymous posted on May 18, 2010 at 11:34 am (#
    67
    )

    Have you tried putting a line of the gel colors down the sides of the pastry bag? Then you just fill it with white buttercream and the three colors dye the icing as you ice the cupcakes? That might help keep them from mixing!

  18. Anonymous posted on May 18, 2010 at 11:34 am (#
    68
    )

    Have you tried putting a line of the gel colors down the sides of the pastry bag? Then you just fill it with white buttercream and the three colors dye the icing as you ice the cupcakes? That might help keep them from mixing!

  19. TidyMom posted on May 18, 2010 at 11:37 am (#
    69
    )

    Anonymous…..what a fantastic idea!! I can't wait to try it!! Thanks!

  20. TidyMom posted on May 18, 2010 at 11:37 am (#
    70
    )

    Anonymous…..what a fantastic idea!! I can't wait to try it!! Thanks!

  21. Le Chateau des Fleurs by Frenchy posted on January 27, 2011 at 10:10 pm (#
    71
    )

    I would love if you link this to the French Obsession on Feb 1st ! WOW I love it !!
    Hugs
    Frenchy

  22. Self Sagacity posted on January 28, 2011 at 10:28 am (#
    72
    )

    Fun and colorful idea for your cup cake frosting! I love Mardi Gras, I used to go everyday when it was in season when i lived in NO.

  23. Amber | Bluebonnets & Brownies posted on March 4, 2011 at 8:56 am (#
    73
    )

    Cheryl, I’d totally hide a plastic baby in one of these for a King-Cake experience! They’re adorable!

  24. Gina Trexler posted on March 4, 2011 at 8:59 am (#
    74
    )

    Gorgeous! I love the swirled colors.

  25. Angie-Bigbearswife posted on May 6, 2011 at 3:46 pm (#
    75
    )

    These look great! I love mardi gras and the colors! You captured them perfectly!

  26. Angela posted on May 19, 2011 at 8:03 pm (#
    76
    )

    I am making these cupcakes right now. I am excited, they smell great. However, the mix is thicker than normal cake mix and is almost like a paste and I had to force it off the spoon. Is that normal??
    Thanks, Angela

  27. Alison @ Ingredients, Inc. posted on February 16, 2012 at 8:21 pm (#
    77
    )

    love these!! Happy Mardi Gras

  28. Allison [Girl's Guide to Social Media] posted on February 16, 2012 at 9:45 pm (#
    78
    )

    Butter rum glaze? Never had it but I’m IN. Sounds amazing! I never knew what the Mardi Gras colors meant. Thanks for enlightening me!

  29. Tiffany posted on February 17, 2012 at 11:37 pm (#
    79
    )

    These look great!! Is there any substitute for the rum, though? I want to bring these in for a Mardis Gras party in my class and I don’t want to get in trouble for having alcohol in them. Would coffee work as a substitute?

  30. Carolyn posted on February 18, 2012 at 9:16 am (#
    80
    )

    Those look SO perfect for Mardi Gras!

  31. Kristina Vanni posted on February 20, 2012 at 2:02 pm (#
    81
    )

    Wow, what a fun and festive addition to any Mardi Gras celebration! I love how you added the Buttered Rum into the glaze for a punch of flavor and shine!

  32. Susieqtpies posted on February 21, 2012 at 7:31 am (#
    82
    )

    You are in my Mardi Gras feature today

  33. nancy pfeifer posted on February 23, 2012 at 11:28 pm (#
    83
    )

    these are fabulous!!! come link….my followers love all things party! my linky is on Tuesdays, but it is still open :)

  34. nik posted on February 24, 2012 at 5:17 am (#
    84
    )

    ohgoodgolly…it would be tough to eat just one! This one is perfect for my sister’s upcoming birthday…many thanks for sharing your creative recipe.
    Arrived via TCB…cheers!

  35. Linda Bell posted on April 25, 2012 at 8:15 pm (#
    85
    )

    Piping three colors of icing, I use disposable bags, put each color in their own bag, then carefully load them in a large pastry bag with the Wilton1M tip this works well with two colors, it’s a little tricky with three but it keeps the colors from mixing in the bag.

  36. Wendy posted on June 4, 2012 at 10:19 am (#
    86
    )

    Lovely cupcakes :D
    I can’t help but notice that the sides of the cupcakes are pretty straight . Which pan did you use to achieve this ?

    • TidyMom replied on June 4th, 2012 at 8:46 pm

      I’m not sure what you mean straight, but I just used a normal cupcake pan, hope that helps

      • Wendy replied on June 5th, 2012 at 9:25 am

        here is a picture of a “slanted” muffin … dolce-cakes.blogspot.com/2011/04/strawberry-muffin.html .. is a bit different .. The straight ones look nicer like yours .. :)

  37. Joan Defino posted on February 10, 2013 at 11:29 am (#
    87
    )

    Cheryl–I had to PIN these on my board. These cookies and swirly colors looks fantastic. The photography is primo!

  38. Dion Deitz posted on April 9, 2013 at 10:10 pm (#
    88
    )

    One of the tricks that I’ve seen for piping triple colors is to streak the inside of your piping bag with the gel coloring and then fill it with the vanilla buttercream. As you pipe, it will pick up the colors on the side of the bag. I haven’t tried it yet but it’s on my to do list!!

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