Gluten-free Banana Rum Cupcakes with Rum Glaze and recipe link

Blogger Gluten Freedom has the recipe for these gluten-free banana rum cupcakes with rum glaze, and writes:



These are best served warm, so either drizzle the glaze over them while they're still cooling and consume right away, or store refrigerated and then reheat them in the microwave for 20 - 30 seconds before serving. Cold, they are still pretty delicious, but they are a bit harder. Warmed up, they practically melt in your mouth. I was both sad and very, very glad that I had used the ratio to make only 4 cupcakes. I shudder to think of myself in the alternate scenario, which would likely have resulted in my eating a full dozen of these.

Irish cream cupcakes with Bailey's buttercream frosting plus recipe link

Blogger Suzie the Foodie has the recipe and step by step instructions, plus accompanying photos, on how to make these Irish cream cupcakes with Bailey's buttercream frosting!

Cupcakes are all in the presentation: a perfect swirl of chocolate and peanut butter

I think this chocolate peanut butter swirl with a banana on top is the epitome of what a cupcake should be: beautiful, stunning to look at, and makes you want to eat it! It's by Dixie Belle Cupcake Cafe in Fredericksburg, Texas, via Flickr. Find out more about them on their Facebook page.



And a few more of their cupcake creations, descriptions via Flickr:


Guinness & Baileys Cupcakes: "a tender, moist Guinness chocolate cupcake filled with a rich dark chocolate Baileys Ganache, topped with a Baileys Butter Cream and drizzled with Baileys Ganache"



M&Ms cupcakes



Pina colada cupcakes: "rich, moist rum cupcake baked with fresh pineapple and coconut, brushed with a rum glaze, topped with a Pineapple, Coconut, Rum Butter Cream, toasted Coconut and a Cherry"



blueberry lemon cupcakes (seems to be the cupcake flavor of summer 2011!): "tender, moist lemon cupcake filled with a Blueberry Lemon Tahitian Vanilla Cream, topped with Lemon Butter Cream, fresh Lemon Zest and a fresh, plump Blueberry"



sunflower cupcakes

Iron Cupcake SF July Challenge is TONIGHT!

Iron Cupcake SF July Challenge:

Monday, July 25, 2011 

This month's challenge is: Alcohol!  

Delicious cupcakes from your favorite libation. This ancient drink fermented and distilled for centuries. So many possibilities using beer, wine and cocktails. Infusions of fruit, spices and herbs. A malty brew, a tasty ale, a bubbly champagne or the bite of a faraway spirit. This month will certainly be incredible, delicious fun! 

Bakers may provide small drink samples to complement their cupcake.

Tasters MUST RSVP and purchase a ticket through this Meetup. A paid ticket is required for entry for all tasters. Bring your ticket or receipt with you, we are expecting a large turnout and just as a reminder there will be NO admittance without a receipt sorry if this causes an inconvenience.

There will be first, second, and third place prizes for Taste and Appearance, a separate prize for Most Creative cupcake, and a Bakers Choice Award.

**TASTE TESTING BEGINS PROMPTLY AT 7PM**

CUPCAKE JUDGING/ATTENDEES:

Who: All friends, family and cupcake aficionados are welcome to attend, taste and judge each month's challenge.

Fee: $10 entry fee includes: cupcake tastings and a free house tea.

Time:

Bakers: Arrive for setup promptly at 6:00pm.

Tasters: Arrive at 7:00 PM **TASTE TESTING WILL BEGIN PROMPTLY AT 7PM**

Location:

Leland Tea Company

1416 Bush St

San Francisco, CA 94109

(415) 346-4832

Twitter: IronCupcakeSF

Facebook: Iron Cupcake: San Francisco

Meetup: July Event

Tonight You Can Eat This: Chocolate-Raspberry Martini Cupcake Shots

Jenn from Intoxicating Confections is making these Chocolate-Raspberry Martini Cupcake Shots tonight for Cupcakes, Cocktails and Charms. Here's the recipe.


Here's the recipe for Chocolate-Raspberry Martini Cupcake Shots!

Ingredients:Yields approximately 3 dozen mini cupcakes
1 1/3 cup flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cups cocoa powder
1/8 teaspoon salt
3 Tablespoons butter
1 1/2 cups sugar
2 eggs
2 teaspoons Vanilla-flavored Svedka Vodka
1 cup milk
Chocolate truffles (cut into pieces to drop into cupcakes)

1/2 cup butter, softened
3-4 cups powdered sugar
2 teaspoons Raspberry-flavored Svedka Vodka
2 drops red food coloring
Cocoa powder to dust

Directions:
Preheat oven to 350 degrees. Line mini cupcake baking pans with cups.
Add dry ingredients to a bowl (flour, baking soda, baking powder, cocoa, salt). Set aside.
Mix butter and sugar in mixer.
Add eggs, one at a time until blended.
Add vodka and milk to mixture.
Add dry mixture to wet. Mix until combined.
Fill baking cups 1/2 way; drop one truffle into the middle of batter.
Bake for 15-16 min or until cake bounces back with touched.
Cool on racks before frosting.

Frosting:
In mixer, blend butter and powdered sugar.
Add vodka slowly until blended smooth.
Add drops of red coloring and blend to combine.
Frost cupcakes.
Dust with cocoa powder.