Storm Cupcakes

Ingredients

For the sauce:

Brown sugar 1 cup

35% cream 1/3 cup

Butter 3 tbsp

Rum 3 tbsp

Sugar syrup 2 tbsp

Vanillin 1/2 tsp

For the dough:

Eggs 2

Butter 100 g

Milk 120 ml

Sugar 220 g

Flour 270 g

Baking powder 1 tsp

Vanilla extract 1 tsp

Salt

Cinnamon 1 tsp

Nutmeg 1/2 tsp

For the frosting:

Icing sugar 1.5 cups

Butter 300 g

Food coloring blue

Food coloring black

First, make the rum sauce: heat the butter Combine the butter, cream, brown sugar, and syrup in a small saucepan over medium heat, stirring occasionally until the butter is melted and all ingredients are combined.

Bring the sauce to a boil, reduce the heat, and simmer for 10 minutes (the liquid should thicken). Remove from heat, add the rum and vanilla. Stir and let the sauce cool.

In a food processor (or blender), sift the flour and baking powder together, add the sugar, a small pinch of salt, and softened butter.

Mix all ingredients. Pour the milk into the dough in 2-3 additions, stirring until the dough absorbs the milk. Then beat in the eggs one at a time, stirring each time. Knead the dough.

Preheat the oven to 180°C. Mix half a cup of the rum sauce with the cinnamon and nutmeg until smooth.