5-Flavor Pound Cake Cupcakes

⏱ 50 mins 🍽 2-3 dozen, 24 serving(s) 🏷 Dessert

These cupcakes offer a twist on classic pound cake, infused with multiple extracts for a complex flavour. The recipe includes a simple boiled sugar glaze, also packed with five different flavourings, which is poured over the warm cakes. Adapted from a popular cupcake book, it makes a generous batch perfect for gatherings. Expect a rich, tender crumb and a glossy, flavourful finish.

5-Flavor Pound Cake Cupcakes

Ingredients

  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 eggs, beaten, at room temperature
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1 teaspoon coconut, flavor
  • 1 teaspoon rum, flavor
  • 1 teaspoon butter flavor extract
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1/2 cup water
  • 1 teaspoon coconut
  • 1 teaspoon rum
  • 1 teaspoon butter
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract

Method

  1. Set your oven to heat to 325.
  2. Mix the butter, shortening, and sugar together until pale and creamy.
  3. Whisk the eggs until they achieve a lemony hue, then incorporate them into the butter blend.
  4. Mix the flour with the baking powder, then add this to the creamed ingredients in parts, alternating with the milk.
  5. Fold in all the flavour extracts. Beat the batter on a high setting for 1 minute.
  6. Place paper baking cups in muffin pans and fill each two-thirds full. Gently tap the pan on the counter to release any trapped air.
  7. Bake in the preheated 325 oven for 20 minutes.
  8. Prepare the glaze.
  9. Put all the glaze components into a sturdy saucepan. Heat until boiling, mixing until the sugar has fully dissolved.
  10. Drizzle half the glaze over the cupcakes while they remain in the pan. Apply the remaining glaze after taking them out.

Nutrition (per serving)

Sodium83200 mg

Recipe details

CategoryDessert
AuthorRachie P