Jamaican Me Happy Cupcakes
Featuring Jamaican Me Happy
Treat yourself to Cynthia Bailey’s must try cupcake recipe!
Serves 18
Ingredients
FOR THE CUPCAKES
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1 Box white cake mix
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2 Eggs
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1/3 Cup butter, softened
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1 Cup Seagram’s Escapes Jamaican Me Happy
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1/2 teaspoon cinnamon
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1/2 teaspoon cardamom
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1/4 teaspoon nutmeg
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1/4 teaspoon allspice
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1/8 teaspoon cloves
FOR THE FROSTING
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8 Cups powdered sugar
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2 Sticks butter
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4-6 Tablespoons Seagram’s Escapes Jamaican Me Happy
FOR THE TOPPING
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1 Cup sugar
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1/2 Cup Seagram’s Escapes Jamaican Me Happy
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Small strawberries
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1 Kiwi, sliced thin
Directions
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Preheat oven to 350 degrees. In a large bowl, whisk together cake mix, eggs, butter, Jamaican Me Happy, and all spices just until the batter is mixed.
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Spoon batter into cupcake wrappers. Bake for 18-22 minutes, or just until the center of each cupcake bounces back when touched lightly. Remove and cool completely.
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While cupcakes are cooling, prepare the Jamaican drizzle by mixing 1 cup of sugar and 1/2 cup of Jamaican Me Happy. Heat until all the sugar dissolves.
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Remove from stove and cool. In a large bowl and beat together all frosting ingredients until smooth and fluffy.
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Pipe over cooled cupcakes. Top with fresh fruit. Drizzle with cooled Jamaican drizzle. Serve immediately or refrigerate until ready to serve.
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