• Main
  • Recipes
  • Course
  • Desserts
  • Rolling Stones Brown Sugar Cupcake with Coconut Custard Filling, Spiced Rum Frosting and Cracked Brown Sugar Brittle Recipe

Rolling Stones Brown Sugar Cupcake with Coconut Custard Filling, Spiced Rum Frosting and Cracked Brown Sugar Brittle Recipe

Posted by
Rate It!
Rolling Stones Brown Sugar Cupcake with Coconut Custard Filling, Spiced Rum Frosting and Cracked Brown Sugar Brittle
Add your photo!
Ingredients
27
Count
Nutrition
961
Calories
Total time
120
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F. Line a standard cupcake pan with 12 standard cupcake liners.
  2. Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside.
  3. In the bowl of an electric stand mixer, cream the brown sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl.
  4. In a small bowl or cup, combine 1/4 cup plus 2 tablespoons water and the egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined.
  5. In a small bowl, combine the soymilk and vinegar and set aside.
  6. Turn the mixer speed to low and slowly add the dry ingredients and the soymilk, alternating between the two, ending with the soymilk.
  7. Fill the cupcake liners three-quarters full with batter and bake or until a toothpick inserted into each cupcake comes out clean, about 19 minutes. Cool the cupcakes completely.
  8. To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the Coconut Custard Filling in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of Spiced Rum Frosting onto each cupcake and garnish with a few pieces of the Cracked Brown Sugar Brittle.
  9. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
  10. Coconut Custard Filling:
  11. In a medium heavy-bottomed saucepot, stir together 1 3/4 cups of the coconut milk and the sugar. Heat on medium-high until the mixture begins to bubble around the edges.
  12. In a small bowl, mix the remaining 1/4 cup coconut milk and the cornstarch into a slurry. Slowly add the cornstarch mixture to the hot sugar mixture while whisking. Cook for 2 more minutes while stirring. Remove from heat and let cool completely. Put the cooled Coconut Custard into a piping bag and cut 1/4-inch off the tip. Yield: 2 cups.
  13. Spiced Rum Frosting:
  14. In the bowl of a stand mixer, whip the margarine and shortening until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the powdered sugar a little at a time. Add the cinnamon, allspice and cloves, and mix. Scrape the bottom of the bowl. Add the rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Yield: 2 quarts.
  15. Cracked Brown Sugar Brittle:
  16. Line a cookie sheet with parchment paper and set aside. In a medium heavy-bottomed saucepan, boil the sugar, corn syrup, 1/4 cup water and salt, stirring until the sugar dissolves. Place a candy thermometer into the pan and cook on medium heat until the mixture reaches 300 degrees F. Remove from the heat and stir in the baking soda and margarine. Pour the mixture onto the prepared cookie sheet and quickly spread the hot mixture thinly on the sheet. Let the candy cool completely and break it into small pieces with your fingers.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 961.46 Kcal (4025 kJ)
Calories from fat 547.38 Kcal
% Daily Value*
Total Fat 60.82g 94%
Cholesterol 10.58mg 4%
Sodium 740.5mg 31%
Potassium 645.45mg 14%
Total Carbs 102.17g 34%
Sugars 76.04g 304%
Dietary Fiber 1.55g 6%
Protein 4.84g 10%
Vitamin C 1.4mg 2%
Vitamin A 0.3mg 10%
Iron 2mg 11%
Calcium 71.5mg 7%
Amount Per 100 g
Calories 428.29 Kcal (1793 kJ)
Calories from fat 243.84 Kcal
% Daily Value*
Total Fat 27.09g 94%
Cholesterol 4.71mg 4%
Sodium 329.87mg 31%
Potassium 287.53mg 14%
Total Carbs 45.51g 34%
Sugars 33.87g 304%
Dietary Fiber 0.69g 6%
Protein 2.16g 10%
Vitamin C 0.6mg 2%
Vitamin A 0.1mg 10%
Iron 0.9mg 11%
Calcium 31.8mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 24
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top