September 24, 2007

Can you keep a secret?

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For this year's Talk Like A Pirate Day, I made Devil's Food Cupcake with Chocolate Rum Frosting. It's a gigantic hit. The only complaint I received was that there just wasn't enough rum. LOL. Well, first of all, I only add so much rum to the frosting because I wasn't sure if the frosting would hold its structural integrity with too much liquid added. And secondly, I was taking this to the office so I wasn't sure how much rum would be appropriate.

But then again, my CFO showed up with butter rum cake that had so much rum you had to eat the center of it with a spoon. LOL.

A few of Brandon and my colleagues even commented that these were the best cupcakes they've ever had.

Well, kids. Sorry to disappoint you, but I ain't all that. :)

Duncan Hines Moist Deluxe Devil's Food Cake Mix. I was introduced to this fantastic mix by a few of Giada's recipes. Just follow the instruction on the box. The only thing I did different to is that I add maybe a minute or two to the beating on high. It seems to make the final product lighter and fluffier.

The big can of Whipped Chocolate frosting + 4-6 teaspoon (I lost count) of rum.

1 comment:

BrenJ said...

And you thought I made all of my cakes from scratch??? lol Cake mixes are wonderful things, especially when you're in a time crunch. Heck, they even make cookbooks devoted to the darned things. Just be careful not to mix the batter too much or it will eventually turn into the consistency of a brick. Also, rum extract would be one of those "good enough" things in this situation if you're looking for the flavor without the buzz for work situations. Not the most elegant, but it works.