Summer is offically here! I don’t know about you but I’m super ready for it. At least foodwise. Temperature wise? I don’t think I could ever get used to Texas summers. Southern summers are something that must be experienced to be understood! If you need me, I’ll be in the pool for the next three months! 😉
We all have our favorite drinks to get us through the heat. For some it’s pina coladas, for others it’s tangy margaritas. Many people I know, have an affinity for rum & colas. It’s such a refreshing drink that plays right into the tropical vibes of summer. In true Gourmet Girl fashion, I created a cupcake that pays homage to this summer favorite.
The secret star to these cupcakes is Bom Bom Nilli Vanilli rum. It adds a punch of rum and vanilla wafer flavor. What a fun and unique combo! I’m all for fun and creative flavor combinations, which is why I love this product! It’s gluten free, and vegan and gets its creamy texture from almond milk.
The Coke makes for a light and airy cupcake, while the rum makes for a creamy and dreamy icing. Together, they are a match made in culinary heaven. Happy summer!
Line 24 muffin tins with paper liners and preheat oven to 325 degrees. Mix the butter and sugars together in a large bowl.
Add the eggs one at a time.
Follow with the cocoa powder. Mix well
Stir flour, salt, and baking soda together, and gradually add to dough alternate with Coca Cola.
Scoop into muffin cavities and bake for 18–22 min or until top is set and lightly golden along the edges. Set aside to cool.
Set aside to cool completely.
Prepare icing by creaming butter.
Add Confectioner’s sugar, one cup at a time
Slowly add in the rum. Follow with vanilla extract.
Fill a piping bag with icing and swirl onto each cupcake
Garnish with cute paper straws. (optional)
