I am back on FoodAtick and I hope you all enjoyed my sisters delicious goods last week. For a first time blogger she did an amazing job, thank you Jen!
This past Saturday I participated in the Food Bloggers Bake Sale for Share Our Strength No Kid Hungry. I had the privilege of meeting Renee Joslyn who is a South Florida woman who quit her government job of many years to make jam! Her jam is made from whatever is in season at the time and the flavors range from guayaba to blueberry mojito. She calls her masterpiece the Freakin Flamingo and the flavors are simply delicious! I know this because I got to buy a sampler pack of these treats and used her guayaba jam in my frosting for these vanilla coconut rum cupcakes. My pack of jam was the sugar free one but she has regular flavors as well. And let me say these cupcakes were a big hit all thanks to Renee’s jam! You can check out her website at Freakin Flamingo and also buy her stuff. Enjoy!
What You Need (makes 24 cupcakes)
2 cups of all purpose flour
1 1/2 tsps of baking soda
1 tsp of salt
1 1/4 cups of granulated sugar
2/3 cup of buttermilk
1/2 cup of Malibu Original Caribbean Rum with Coconut
1 large egg
1 egg yolks
1 tbsp of vanilla extract
2 sticks of softened butter
4 cups of powdered sugar
3 tbsp of heavy cream
1/2 cup of Freakin Flamingo Guayaba Jam
Preheat the oven to 350 degrees. Line up your muffin pans with cupcake liners and set it aside. In a bowl sift together the flour, baking soda, salt, and sugar then set aside. Then in a large bowl beat together the milk, rum, eggs, and vanilla extract. Then slowly add in the flour and beat for another minute. Pour the batter in the liners 2/3 of the way full and then bake for 20 minutes in the oven. Once they are done set them aside to cool. Now for the frosting just beat together all of the ingredients. When your done making the frosting and the cupcakes have cooled you can then frost the cupcakes. Then add whatever decoration your heart desires on them and indulge!