Contact Us Advertising Information Online exclusives Cover Story Buzz Feature In Case You Missed It Vote 2009 Boulderganic Fall 2009 Student Guide 2009 Boulder Weekly Sweet 16 Anniversary Boulderganic 2009 Summer Scene 2009 Email Newsletter Legal Services Best of Boulder 2009 Annual Manual 2009 Newspaper of the Future Kids Camp Guide 2009 Wedding Marketplace 09 Jobs available Student Guide 2008 Best of Boulder 2008 Annual Manual 2008 Join Our Mailing List
|
August 20 - 26, 2009
buzz@boulderweekly.com
• Watermelon with a boost
This fruit has more friends than you think
by Erica Marcus
• Elevating the elements
Boulder’s Amu takes a fresh approach to Japanese fare
by Clay Fong
Dessert Diva
A local chef shares her sweet secrets
by Danette Randall
Happy National Rum Day! Well, actually Aug. 16 was Rum Day, but because I am still celebrating and my dessert has Mount Gay Rum written all over it, I thought a shout-out was in order. I am sure that in most bars every day is Rum Day. Nothing beats a rum and Coke (or Pepsi — I don’t discriminate) on a hot day.
Well, I have taken delicious rum and combined it with a delicious dessert. Mount Gay Rum Babycakes is this week’s sweet, and it is a humdinger. I use Mount Gay Rum because it is a favorite of mine. It is widely recognized as the oldest rum in the world, handcrafted for more than 300 years in Barbados of all places. I think that could be a big plus as to why I love it. Every time I sip it (OK — gulp it), I dream of the Caribbean and Barbados in particular, as I have never been. Perhaps when the good people of Barbados get wind of the fantastic dessert I baked with their product, they will want a first-hand demonstration. Come on, stranger things have happened.
I decided on babycakes because I love little cakes, but didn’t want to go the cupcake route. I do love me some cupcakes, and cupcakes have come along way since the days of children’s parties, but these babies are for the adults. Really these are just cupcakes without the paper liners and flipped upside down, but it seems more exotic being a “babycake.” Again, probably because Mount Gay Rum always takes me somewhere exotic when I drink it. It might just be Centro on Pearl Street, but sometimes that’s exotic enough for me.
I think you will adore these little babycakes, and the dark chocolate rum ganache that covers the top will have you begging for more. Make sure to bust out some extra rum ganache — you won’t be able to stop eating it. This stuff would taste good on a on a piece of paper — recycled paper, of course. (Wow, I guess I really do live in Boulder.) They travel very well, and I promise that you will want to wrap these babies up in something special and deliver them to someone you love, like a boss you need to score points with. You might just want to wrap them up and deliver them to me. I would prefer a trip to Barbados, but hey, as long as you used Mount Gay Rum, I will happily accept the babycakes. Please don’t drink and drive, and please drink and bake. Now, follow the directions, put some love into it, and invite me over when it’s done.
Before you start: Make sure your butter and eggs are at room temperature. Use shredded coconut, not flaked.
Mount Gay Run Babycakes
1 cup shredded coconut
1 cup sliced almonds
1/2-cup brown sugar
1 cup softened butter
2 cups brown sugar
3 eggs
1 teaspoon vanilla
1 cup Mount Gay Rum (eclipse)
2 cups flour
1 teaspoon baking powder
1/8 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 cup heavy whipping cream
1 tablespoons Mount Gay Rum
1/2 cup dark chocolate chips
coconut for garnish
Preheat oven to 350 degrees. Spray two 12- count cupcake pans with non-stick cooking spray. In small bowl, combine coconut, almonds and brown sugar. Set aside.
In large bowl, cream butter and brown sugar until fluffy. Add in eggs and vanilla and mix well. Stir in rum and combine well.
Add flour, baking powder, salt and cinnamon into wet mixture. Mix until well combined. Divide the coconut mixture into bottom of each cupcake well (about 1 tablespoon per well). Using an ice cream scoop, divide the batter between the cupcake tins.
Set on baking sheet and bake for 20-25 minutes until toothpick inserted in middle comes out clean. You can bake one pan at a time.
Take out and let cool for 5 to 7 minutes. Gently go around the edges with a sharp knife to loosen cakes. Flip upside down onto serving platter or waxed paper. Let cool.
In small saucepan, heat heavy whipping cream and rum until it simmers. Take off heat, and pour over chocolate. Let sit for 10 minutes, and slowly stir until smooth.
Pour over top of each babycake, so that top is covered and chocolate is dripping down sides. Top with a little shredded coconut. Serve and enjoy!
You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2theduece.com and click on Daybreak on the Deuce. To chat with and/or send comments and suggestions, write to jdromega@aol.com.
Respond: letters@boulderweekly.com
back to top
|
| |
