Borrachitos: Adult Cupcakes for the Cool Season

By Liliana Moyano

My mother's recipe for borrachitos is simple: She uses any vanilla or yellow cake mix from the store and follows the instructions as stated.

The difference is, before pouring the batter into a cupcake pan, she pours a bit of rum in each spot. Once the cakes are ready, she tops them with a little more rum.

The borrachitos come out to be moist little cakes with the perfect kick of rum, which grants them their name. "Borrachito" translates to "little drunk," which is probably more accurately said as "drunkie."

So try these out for some good-natured adult fun time with friends.

Ingredients
(Yields 20 cupcakes)
1 Cup Water
1/3 Cup Vegetable Oil
3 Large Eggs
1 classic yellow cake mix
2 tbsp. butter, melted
1 cup dark rum

Try this dish after my guava glazed chicken wings

Directions
Preheat oven to 350 degrees. Place the water, oil and eggs in a large bowl and mix for three minutes at medium speed.

With the mixer on, start adding the cake mix in small increments. Grease the baking pan with butter using a brush, making sure the bottom of each cupcake will be fully covered.

Before pouring the cake mix, pour ½ ounce of rum on each cupcake slot. Add the cake using an ice cream serving spoon to ensure even-sized cupcakes.

Bake for 25 minutes. Before removing from the oven stick a knife in one cupcake. If the knife comes out clean, the cupcakes are ready. Remove them from the oven and let them sit for five minutes.

Finally, top the cupcakes with another ½ ounce of rum and serve in a martini glass with a tablespoon of rum in the bottom.

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