I originally developed these hot buttered rum mugcakes for Paula Deen back in 2010, but given that they are so fitting for a holiday menu and it’s sometimes hard for me to remember what I did yesterday, I thought that the hot buttered rum mugcake recipe was worth sharing again.
Hot buttered rum (for the uninitiated) is a drink often interchangeably described as a hot toddy. While there are a variety of recipes out there for hot buttered rum, the most common preparation is to freeze a batter of brown sugar, spices (such as nutmeg, cinnamon, and clove), butter, and vanilla ice cream. When you are ready to serve the hot beverage, mix some frozen batter with boiling water and rum.
This hot buttered rum mugcake recipe uses all of the same spices as the beverage – and because the alcohol is cooked off in baking, it’s kid-friendly.
Important note: Before baking in a mug, make certain that your mugs are oven-safe. Not all mugs can be used for baking. If you do not have oven-safe mugs, you can bake these in cupcake tins with cupcake liners – simply cut the baking time down to about twenty minutes. The number of mugcakes that you can make with this recipe will depend on the size of your mugs.
Be on the lookout for hot buttered rum cookies! They’re coming soon!