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..........It's Just That Simple!

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Dark Strawberry-Rum Easter Cupcakes

Okay, I am going to add an adult Easter treat now. Although fresh strawberries are a ways off from being in season now, I have omitted strawberries but have replaced the flavor with strawberry extract AND rum. Although you may not enjoy real rum in your cupcakes, every supermarket carries rum extract. Or you can simply omit altogether. (It was the Yankee in me that added rum to begin with)

I adore a cream cheese frosting with more rum flavor for these cupcakes, I am giving you a little break. By adding some almond extract, it is a great addition to the taste of cream cheese and the rum in the cupcakes.


For 4 people


  • 1 3/4 cup(s) flour
  • 3/4 cup(s) sugar
  • 2 teaspoon(s) baking powder
  • 2 teaspoon(s) cocoa powder
  • 3/4 cup(s) vegetable oil
  • 1/2 cup(s) milk
  • 2 eggs
  • 1 tablespoon(s) plus 1 tsp strawberry extract
  • 2 tablespoon(s) dark rum (or use 1 tsp rum extract)
  • 1 teaspoon(s) red food coloring
  • 1 teaspoon(s) lemon juice
  • Buttery Cream Cheese Frosting:
  • 12 ounce(s) cream cheese, softened
  • 1 3/4 sticks butter, softened
  • 1 teaspoon(s) almond extract
  • 2 cup(s) sifted powdered sugar

Dark Strawberry-Rum Easter Cupcakes Directions

  1. Preheat the oven to 350-degrees F. Line 1 (12-cup) muffin pan with cupcake papers. Sift together flour, sugar, baking powder and cocoa in a large bowl. In another bowl, beat together the oil, milk, eggs, food coloring and extract and lemon juice until well combined.
  2. Add the dry ingredients and blend until smooth. Divide the batter among the cupcake ups evenly and bake for 20-22 minutes or until toothpick inserted in the middle comes out clean. Cool completely before frosting.
  3. Buttery Cream Cheese Frosting:
    Beat the cream cheese, butter and vanilla in a large bowl until smooth. Add the powdered sugar, on low-speed, and continue beating until light and fluffy. Place in a large baggie with a corner snipped out and pipe decoratively. Mix 1 cup granulated sugar with 5 drops of red food coloring well. Sprinkle over each cupcake. Add more food coloring, a drop at a time, to desired color.