Banana Rum Cupcakes with Rum Glaze for the Gluten-free Ratio Rally

Soft. Fluffy. Spongey. Moist. Tender. Crumbly. Cake-y.  

Sadly, those usually aren't the first words that that come to mind to describe many gluten-free cakes I've tried from the store.  But that, up there?  That is a cupcake.  A real cupcake.  It is all of those words, to a tee.  And what is behind all of those happy descriptors?

A ratio.  A beautifully simple ratio.

Our host for the Gluten-free Ratio Rally this month is Kate of Gluten-free Gobsmacked.  She's inspired us all to make some delicious variations on white and yellow cake.  Check out her blog for her recipe for Basic White Birthday Cake (I could have used this a few weeks ago for my own birthday!) and for links to all of the other fantastic recipes the members of the Rally came up with (which you can also find at the end of this post).

Sometimes the ratios that Ruhlman describes need a little tweaking.  A few adjustments; a little less flour here, a little more liquid there, an extra egg here, a dash more sugar there.  But for me, his ratio for sponge cake worked perfectly.  One equal part each of flour, butter, sugar, and egg gave me a cake with an incredibly tender crumb, and a beautifully brown and spongey top.  It tasted like real cake - the kind I remember from my gluten days (you know, the kind that made me sick, but was delicious - but that's beside the point.)

Of course, I had to do SOME kind of tweaking to make it my own.  One of my absolute favorite cakes ever is my great aunt Gene's rum cake. (Whenever I see the cover of the cookbook Heirloom Baking with the Brass Sisters, I always think of aunt Gene and rum cakes, for some reason - I think it makes me think of other, older times and places and scraps of paper tucked between the tattered pages of cookbooks, holding the keys to unlock the secrets of the most delicious things your family has passed down.)  I wanted to make a cake I could drizzle her rum glaze over, so I used some banana in place of half the butter to balance out the rum flavor (which also had the added advantage of making it a lower-fat cake).

The result was absolutely heavenly.  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.  That's another reason ratios are awesome - you can make as many - or as few - as you like.

Trust me, you will not be sorry you made these.  The commitment is minimal anyway - you can just make 4 to start and see how you like them.  It's perfect for girls living alone, or for you and just a few friends.  I'm pretty sure you'll want to get right back into your kitchen to make more, though.  It's hard to resist an old-fashioned favorite like rum cake.

Banana Rum Cupcakes with Rum Glaze
Makes 4 cupcakes - can easily be doubled, tripled, or quadrupled, or...you get the idea.

For the cupcakes:
25 grams Earth Balance Buttery Spread
25 grams very ripe banana (about 1/4 medium banana)
50 grams white sugar
1 egg
1/2 tsp. vanilla
1/4 tsp. rum extract
20 grams potato starch
15 grams tapioca starch
15 grams sorghum flour
1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. xanthan gum (probably optional, but I didn't try the recipe without it)

For the rum glaze:
1 tsp. Earth Balance Buttery Spread
2 tsp. water
1.5 tbsp. white sugar
1/2 tsp. rum extract

Preheat the oven to 350 F.  Place 4 cupcake liners in a muffin/cupcake pan.

In a mixing bowl, combine the Earth Balance Buttery Spread and the banana.  Whisk together until smooth, then add the sugar and mix well.  Add the egg, vanilla, and rum extract and beat together.

In a separate small bowl, combine the tapioca starch, potato starch, sorghum flour, baking powder, salt, and xanthan gum.  Add to the wet ingredients and mix well.

Pour into the prepared cupcake liners and bake at 350 F for 15 - 17 minutes or until a toothpick or knife inserted into the cupcake comes out clean.  Mine took exactly 17 minutes.

Remove from the oven and let sit in the hot muffin pan for another 3 - 5 minutes (so they don't fall apart when you take them out).  Remove to a cooling rack and let cool the rest of the way, or until you can't stand it anymore and have to eat one.  When they are totally cool, poke a bunch of holes in the top with a fork and drizzle a good amount of rum glaze over the top so that it sinks into the cupcake.

Store in the fridge until ready to serve.  Microwave for a few seconds before serving.

To make rum glaze:  Combine the butter, water, sugar, and rum extract in a small saucepan and bring to a simmer.  Continue to simmer for 1 - 3 minutes or until it just starts to get thick.  Drizzle over the cooled cupcakes immediately (or it will get too thick to drizzle).

Here's a list of all of the other amazing cake recipes to come out of this month's Ratio Rally:

Basic White Cake by Kate at Gluten-free Gobsmacked
Boston Cream Pie by Britt at GF in the City
Chocolate Hostess Cupcake Dupes by Erin at The Sensitive Epicure
Chocolate Pistachio Pound Cake by Amie at The Healthy Apple
Coconut Boston Cream Pie Cupcakes by Gretchen at Kumquat-Blog
Confetti Cake by MaryFran at FrannyCakes
Czech Cherry Bublanina by Rachel at The Crispy Cook
Dark Chocolate Raspberry Cupcakes by Caroline at The G-Spot
Edna Lewis Busy-Day Cake by Shauna at Gluten-free Girl
Frangelico Cupcakes with Nutella by Lisa at Gluten Free Canteen
Fresh-Squeezed Lemon Cake by Caneel at Mama Me Gluten Free
Lemon Poppy Seed Muffins by Marla at Family Fresh Cooking
Lemon Tea Cake by Kate at KateAlice Cookbook
Mocha Buttercream Yellow Birthday Cake by Dr. Jean Layton at GF Doctor Recipes
Nina’s Hot Milk Cake by Charissa at Zest Bakery
Tiramisu Cake by TR Crumbley at No One Likes Crumbley Cookies
Traditional Birthday Cake by Karen at Cooking – Gluten Free!
Vanilla Cupcakes by Winnie at Healthy Green Kitchen
White Cake with Apricots & Blueberries by Brooke at B and the Boy
White Chocolate Cupcakes by Caleigh at Gluten Freek(k)

Mixed Berry Upside Down Rum Cake

My great-aunt Gene used to make this killer rum cake that I used to dream about. It is still a favorite in my family, although we don't make it as often anymore, and I have wanted to try a gluten-free version lately (actually, ever since my cousin brought a rum cake to a gathering over July 4th weekend - I had already gone gluten-free and was only able to smell it and imagine eating it!). I decided to try it using a Gluten-free Pantry cake mix, since I've heard good things about that brand, and to infuse even more flavor by adding some mixed berries. The result was an incredibly moist and delicious cake that my family seemed to genuinely enjoy, despite its being gluten-free. I ended up using only about 2/3 of the rum glaze recipe below, but my cake also did not turn out to taste overly rummy; you could definitely add the whole amount and have a more potent glaze flavor in your cake. I'm don't see how more butter-rum flavor could be anything but fantastic.


Mixed Berry Upside Down Rum Cake

For the cake:

1 box Gluten-free Pantry Old-fashioned Cake and Cookie Mix
2 eggs
1/2 cup + 2 tbsp. + 1/4 lb. (for glaze - see below) Soy Garden Buttery Spread
1/2 cup rice/soy milk or water
8 - 10 oz. mixed berries (I used Fit&Active Frozen Mixed Berries from Aldi)
1/2 cup brown sugar
1/2 - 1 tsp. ground cinnamon

For the rum glaze:

1/4 lb. Soy Garden Buttery Spread
1/4 cup water
1 cup sugar
1/3 cup Rum (80 proof)

Preheat oven to 350 F. Prepare a 9" springform pan by lining the bottom with wax paper, and then using the 2 tbsp. Soy Garden Buttery Spread to grease the wax paper and the sides of the springform pan.

Mix together the 1/2 cup brown sugar and 1/2 - 1 tsp. cinnamon, then use it to coat the inside of the springform pan (as you would with flour). Arrange the mixed berries across the bottom of the pan on top of the brown sugar.

Mix the cake ingredients according to the instructions on the package: beat 1/2 cup Soy Garden Buttery Spread until fluffy, then add the cake mix a little at a time, beating constantly. Add the two eggs and vanilla, and continue to beat the mixture. Then stir in the 1/2 cup rice milk gently, folding it into the rest of the batter. When the batter is well mixed (but don't overmix!), pour it into the prepared pan and spread the top to make sure it is even. Place in the oven on the middle rack and bake for 28-40 minutes (mine took 40 minutes, but the box said 28, so I leave it up to you), or until a knife comes out without big clumps of still-moist dough when you stick it in the middle. (The knife I stuck in was not completely clean, but I think that just made the cake that much more moist later on.)

Remove from the oven and let cool on a rack for 5 - 15 minutes, or, if you get impatient like me, immediately remove the sides of the springform pan, invert the cake onto a large plate, remove the bottom of the spring form pan, and slowly and carefully peel away the wax paper so the bottom of the cake is now the top.

To make the glaze, melt the 1/4 lb. Soy Garden Buttery Spread in a saucepan over medium-high heat, then add the water and sugar. Stir and bring to a boil, then continue to boil for 5-8 more minutes, stirring constantly, until it becomes thick and very bubbly. Remove from the heat and pour in the 1/3 cup rum and stir into the mixture. Immediately spoon/drizzle it all over the top of the cake. I couldn't use all of it and had at least 1/3 of the drizzle left over, but then, the rum flavor wasn't particularly potent when I ate my piece of cake. Use your own judgment and taste to decide how much you'd like to spread over it. Another idea is to wait to invert the cake until you've made the drizzle and pour some of it onto the cake before you invert it, so over what will become the bottom of the cake. That way, the flavor would remain a little more separate from the berries on top. Let cool and serve! This cake turned out to be very moist and flavorful and would not really need ice cream to accompany it, and the flavor might even be overshadowed with it. Oh, and watch out, because you might run into someone like this who tries to steal a bite before it's cooled! :)