RUM PUDDING MUFFIN CAKES ARE REALLY NOT WHOLLY EATEN BY VEGETARIANS ALONE BECAUSE NON-VEGETARIANS ENJOY EATING THEM AS WELL.
The baking is easy once you have the ingredients ready and handy and know the formula as well.
1. 2 C cake flour
2. 1 1/2 C of sugar + 1 C of sugar
3. 4 t baking powder
4. 1/2 C margarine cubed and 1/2 C margarine
5. 3 T canola oil and 1/2 C of Canola oil
6. 1 (3 oz) pkg. of instant vanilla pudding
7. 1/2 C soy milk + 1 t salt
8. 2 large eggs
9. 1/2 C rum +1/3 of rum
10. 1 t vanilla extract
11. 1/4 C water
To start with, first combine the flour, 1 1/2 C of sugar, baking powder and salt in a large mixing bowl.
Then add the cubed margarine and 3 T Canola oil and beat with electric mixture until crumbly.
Then combine the pudding mix , soy milk and egg into the dry mixture.
Now add the rum, 1/2 C Canola oil and vanilla extract and beat until smooth about 3 minutes.
Preheat the oven to 325 degrees
Prepare the muffin cups by spraying them completely with a non stick cooking spray and pour batter into prepared muffin cups.
Then bake for 60 minutes or until tooth pick comes out clean. Now allow to cool before removing.
Now to make the glaze, place the water, sugar and the remaining margarine into a large saucepan over medium heat.
Allow to come just to a boil and reduce the heat to low and cook stirring constantly until the sugar is completely dissolved, the glaze will be thick.
Now remove pan from the heat and add the rum and stir well.
Use a fork to poke holes in the top of each muffin cake. Finally, pour the glaze over each muffin cake and allow the muffin cakes to set over night to absorb the glaze before serving.
These all you need to know about making Glazed Rum Pudding muffin cakes.
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