Welcome to the 7th installment of my 10-part Game of Thrones – Cupcakes & Cocktails Series! After this, only three more GoT themed cupcakes left. I might need a mourning period after this series is complete.
I will be discussing events, plot twists and characters from the books and TV show in my posts. However, I will keep everything limited to the end of Season 3. No Season 4 characters or plot points will be revealed. Pinky swear. So, if you haven’t kept up with the book or the series….sorry!
Today’s cocktail & cupcake combination is dedicated to Bronn played wonderfully by Jerome Flynn. Bronn is a fierce and skilled sell-sword who volunteered to be Tyrion Lannister’s champion in Lisa Arryn’s trial by combat. He then became Tyrion’s personal bodyguard, sidekick, Commander of the City Watch and a Knight. Although he likes to remind Tyrion,
there is a true friendship between the two. The banter between Tyrion and Bronn is hysterical. Let’s be honest, if you’re a true GoT fan, you’d watch “The Bronn & Tyrion Show” all day and twice on Sunday. Bronn never ceases to provide common sense advice to those above his station.
He also is surprisingly helpful in the laundry/stain removal department.
Basically, Bronn says what he wants, when he wants, to whomever he wants and has the brawn to back it up. My favorite description of Bronn comes from the first book in the series:
” He was near a shadow himself; bone thin and bone hard, with black eyes and black hair and a stubble of beard.” – George R.R. Martin, Game of Thrones
Finding a cocktail suitable for this character was easy. The classic Dark and Stormy made with ginger beer, blackstrap molasses rum and lime.
Dark and Stormy Cocktail
- 2 ounces blackstrap molasses rum
- 3 ounces ginger beer
- 1/2 ounce lime juice
Pour over ice into a tall glass. Pretend you’re a sell-sword. Swashbuckle. Be sassy.
Dark and Stormy Cupcakes (adapted from Cupcake Project)
Makes 12 cupcakes
3/4 cup ginger beer
- 1/4 cup black strap molasses rum
1 teaspoon apple cider vinegar
3/4 cup brown sugar
1/3 cup canola oil
2 teaspoons Homemade Soda Company’s Ginger Beer Extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
- 1/4 cup additional black strap molasses rum (optional)
Preheat oven to 350F degrees. Line muffin tin with 12 liners. Whisk together ginger beer, rum and vinegar, set aside. In another bowl, whisk together flour, baking soda and baking powder. Add sugar, oil and extract to root beer-vinegar mixture and whisk until sugar is dissolved. Blend in the flour mixture until just combined. Fill liners ¾ way full and bake 18-20 minutes or until a toothpick inserted into the middle comes out clean. Brush each cupcake with additional rum (optional). Immediately remove from pans to a wire rack to cool.
Lime Cream Cheese Frosting
- 1/2 cup unsalted butter, room temperature
- 8 oz cream cheese, softened
- 1/4 cup lime juice
- 1 Tablespoon lime zest
- 2-3 cups powdered sugar
- Candied Ginger (optional)
- 1/4 cup black strap molasses rum (optional)
Beat butter and cream cheese until light and fluffy. Mix in lime juice and zest. Mix in 2 cups powdered sugar. If needed, add in remaining powdered sugar 1/4 cup at a time until desired sweetness is reached. Frost cooled cupcakes. Garnish with candied ginger and drizzle with additional rum, if desired.
I’ll be honest, I wasn’t a fan of the cocktail. The components separately worked for me. Ginger beer is a less sweet version of ginger ale. Blackstrap molasses rum has notes of molasses and coffee. All finished off with bright, fresh lime juice. Unfortunately, I found the combination bitter. I was worried I had made a mistake and the cupcake would be terrible. Not even remotely true!
The cupcake invokes all of the wonderful flavors of the ginger beer, rum and lime with just the perfect amount of sweetness. It has a wonderful texture which is both moist but light and fluffy, as well. I’ll pass on the cocktail, but pass me the cupcake!
Until next time stick a cupcake in your cakehole!