hi all!

I have a choc/choc buttercream cupcake order. The client wants to add rum- I am wondering if I should bake as usual- then add rum afterwards to soak the cupcakes?
Or maybe add to the buttercream?
thanks for any tips!
-best
Miriam

I’d do both but then I like liquor in my cake

hi Kayakado!

Thanks for your reply. ‘Could you please explain how you would do it? Since rum’s a liquid, would I have to compensate for other liquids in the buttercream? How much would you put in each cupcake to allow to soak?

thanks so much!
Miriam

The Cake Bible’s mousseline buttercream can accomodate both melted chocolate and liquor.

For the cupcakes, if they’re butter cake I would syrup them with a rum syrup (rum, sugar, water) in the same proportions given in the wedding cake section of the cake bible.  If you don’t want to do that, you could substitute rum for some of the water in the recipe, but I haven’t done this, so while it sounds reasonable, I can’t vouch for its success.