Cooking with C: One Love Vanilla Rum Cupcakes Soaked with Marley Coffee and Silver Root Rum Syrup

Wednesday,Feb 12 2014 10:30PM UTC // Posted by: admin

These yummy cupcakes are great for anyone who has a sweet tooth or deserves a sweet treat. If you are making them for children, you can leave the rum out. Enjoy!

One Love Cup Cakes




6 ounces cake flour

5 ounces all-purpose flour

1 1/3 cups granulated sugar

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1 cup Ziggy Marley Cocomon Coconut Oil

3 eggs

3/4 cup whole milk

3 tablespoons Silveroot Rum

1 teaspoon vanilla extract


Coffee Rum Syrup:

3/4 cup hot brewed Marley Coffee

1/2 cup granulated sugar

1/4 Sugaroot rum


Whipped Cream Rum Mascarpone Frosting:

2 cups heavy whipping cream

1 tablespoon Silveroot rum

1 pound mascarpone cheese

1 cup powdered sugar



For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In the bowl of an electric mixer with the paddle attachment, whisk both flours, the granulated sugar, baking powder and salt until well combined. With the mixer on low speed, add the cocoon coconut oil. Add the eggs, one at a time, scraping the bowl as needed. Add the milk, rum and vanilla, and mix for about a minute until well combined. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.


For the coffee rum syrup: Combine the hot coffee, granulated sugar and rum in a bowl and whisk until the sugar dissolves. Refrigerate until cool.


For the frosting: In the bowl of an electric mixer with the whisk attachment, combine the whipping cream and rum and whip until stiff peaks form. In another bowl, mix the mascarpone cheese and powdered sugar with a wooden spoon until well combined. Fold the mascarpone mixture into the whipped cream and refrigerate until use.


To assemble: Use a pastry brush to soak the cupcakes with the rum coffee syrup, soaking twice. Top with whipped cream rum mascarpone frosting.


One Love … Cedella