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Black and White Rum Cakes
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Prep Time:
55 minutes
Total Time:
2 hours
Rum-infused cake and frosting for a sophisticated dessert.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and whole eggs called for on cake mix box
  • 3 oz unsweetened baking chocolate, melted, cooled
  • 2 teaspoons rum extract
  • 2 egg whites
  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons water
  • Betty Crocker™ chocolate sprinkles, if desired
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans). Line 24 regular-size muffin cups with paper baking cups. Prepare cake batter according to box instructions using whole eggs.
  • Place 2 cups of the batter in a small bowl and stir in chocolate. Add 2 teaspoons rum extract to the remaining batter. Spoon about 1 1/2 tablespoons of chocolate batter into the bottom of each muffin cup, then top with 1 1/2 tablespoons of rum batter.
  • Bake for about 20 to 26 minutes until a toothpick inserted in the center comes out clean. Allow it to cool for 10 minutes before removing from the pan to a cooling rack. Let it cool completely for about 30 minutes.
  • In a medium bowl, whisk 2 egg whites with an electric mixer on high speed until stiff peaks form; set aside.
  • In a 1-quart saucepan, combine sugar, corn syrup, and 2 tablespoons of water and stir until well mixed. Cover the pan and bring the mixture to a rolling boil over medium heat. Uncover and boil for 4 to 8 minutes without stirring until the temperature reaches 242°F on a candy thermometer or until a small amount dropped into very cold water forms a firm ball. To ensure an accurate temperature reading, tilt the saucepan slightly to immerse the thermometer.
  • Slowly stream the hot syrup into the egg whites while beating on medium speed. Incorporate 2 teaspoons of rum extract. Beat on high speed for about 10 minutes until stiff peaks form. Spread the frosting on cupcakes immediately and sprinkle with chocolate sprinkles. Store covered in the refrigerator.

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