I want to make rum cupcakes for this weekend, but the last time I made them, they tasted great, but were really tough and dense. Following is the recipe I used, and I followed directions exactly. Can anyone tell me where I went wrong? Also, I made the icing, and some people thought it was too sweet. I liked it, but is there any way to make it less sweet? I guess the obvious answer would be to cut the sugar, but then wouldn’t the icing be runny? Any advice is appreciated. Thanks.
1/2 cup softened butter
1 1/2 cups sugar
2 cups flour (I used all purpose)
2 tbsp baking powder
Dash of salt
1 tsp cinnamon
1 cup cream rum
1 tsp vanilla
4 egg whites
Set oven to 350. Beat sugar and butter together until fluffy.
In a separate bowl, mix flour, baking powder, salt, cinnamon (I sifted them together)
In a measuring cup, mix cream rum and vanilla.
Alternating, add the flour mixture and rum mix to the butter and sugar. Start and end with the flour mixture.
In a separate bowl, beat egg whites until soft peaks form.
Fold egg whites into batter.
Bake for 20 minutes.
Icing - 8 oz cream cheese, 1/4 cup butter, 1/2 tsp vanilla, 1 pound confectioners sugar