Rolling Stones Brown Sugar Cupcake With Coconut Custard Filling, Spiced Rum Frosting And Cracked Brown Sugar Brittle
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
45
Spice
42
Sweetness
52
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
Unbleached Flour1 tsp
Baking Soda1 tsp
Salt1 cup
Brown Sugar1.5 tbsps
Egg Replacer (such as ener-g)1 cup
Soy Milk1 tsp
Vinegar110 g
Sugar1 cup
Cornstarch230 g
Powdered Sugar (10x)1 tsp
Ground Cinnamon1 tsp
Ground Allspice1 tsp
Ground Cloves1 cup
Corn SyrupDirections:
1
Scrape the bottom of the bowl
2
Special equipment: an electric kitchen scale Preheat the oven to 350 degrees F
3
Line a standard cupcake pan with 12 standard cupcake liners
4
Sift the flour, baking soda and salt into a medium bowl
5
Set the bowl aside
6
In the bowl of an electric stand mixer, cream the brown sugar and margarine with the whisk attachment, about 5 minutes
7
Scrape down the sides and bottom of the bowl
8
In a small bowl or cup, combine 1/4 cup plus 2 tablespoons water and the egg replacer and stir to dissolve the egg replacer
9
Add the egg replacer to the sugar and mix until combined
10
In a small bowl, combine the soymilk and vinegar and set aside
11
Turn the mixer speed to low and slowly add the dry ingredients and the soymilk, alternating between the two, ending with the soymilk
12
Fill the cupcake liners three-quarters full with batter and bake or until a toothpick inserted into each cupcake comes out clean, about 19 minutes
13
Cool the cupcakes completely
14
To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake
15
Squeeze the Coconut Custard Filling in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake
16
Pipe a dollop of Spiced Rum Frosting onto each cupcake and garnish with a few pieces of the Cracked Brown Sugar Brittle
17
This recipe was created by a contestant during a cooking competition
18
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results
19
In a medium heavy-bottomed saucepot, stir together 1 3/4 cups of the coconut milk and the sugar
20
Heat on medium-high until the mixture begins to bubble around the edges
21
In a small bowl, mix the remaining 1/4 cup coconut milk and the cornstarch into a slurry
22
Slowly add the cornstarch mixture to the hot sugar mixture while whisking
23
Cook for 2 more minutes while stirring
24
Remove from heat and let cool completely
25
Put the cooled Coconut Custard into a piping bag and cut 1/4-inch off the tip
26
Yield: 2 cups
27
In the bowl of a stand mixer, whip the margarine and shortening until completely combined
28
Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly
29
On low speed, slowly add the powdered sugar a little at a time
30
Add the cinnamon, allspice and cloves, and mix
31
Add the rum and mix to combine
32
Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes
33
Put the frosting into a pastry bag and cut 1/2-inch off the tip
34
Yield: 2 quarts
35
Ingredients and Directions Line a cookie sheet with parchment paper and set aside
36
In a medium heavy-bottomed saucepan, boil the sugar, corn syrup, 1/4 cup water and salt, stirring until the sugar dissolves
37
Place a candy thermometer into the pan and cook on medium heat until the mixture reaches 300 degrees F
38
Remove from the heat and stir in the baking soda and margarine
39
Pour the mixture onto the prepared cookie sheet and quickly spread the hot mixture thinly on the sheet
40
Let the candy cool completely and break it into small pieces with your fingers