Drunken Butter Rum Cupcakes

Photo by Kerry J.
Adapted from food.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from food.com

Ingredients

  • For the Cupcakes

  • 1

    cup pecans, chopped

  • 1/2

    cup coconut flakes

  • 1

    (18 1/2 ounce) box butter recipe cake mix (or yellow if you cant find it)

  • 1 3/4

    ounces vanilla instant pudding mix (about half a standard packet)

  • 4

    eggs, room temperature

  • 1/2

    cup whole milk, cold

  • 1/2

    cup vegetable oil

  • 1/2

    cup dark rum

  • For the Butter Rum Glaze

  • 1/2

    cup unsalted butter

  • 1

    cup sugar

  • 1/2

    cup dark rum

  • For the Rum Buttercream frosting

  • 16

    ounces confectioners' sugar

  • 1/2

    cup butter, softened

  • 1 1/2

    teaspoons vanilla extract

  • 4

    tablespoons dark rum, plus up to 2 tablespoons more, as needed

Directions

Preheat oven to 325 degrees F. Line muffin pan with paper liners. Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally. Combine all cake ingredients in a large stainless steel bowl. Beat for 2 minutes on high with electric mixer. Stir in pecans and coconut flake mixture reserving about 1/3 cup for garnishing later. Pour batter into prepared cups. Bake for 30 minutes or until toothpick comes out of center completely clean. Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY. For glaze:. Melt butter in saucepan. Stir in 1/4 cup of the rum and sugar. Boil 5 minutes, stirring constantly until thickened. Remove from heat. Stir in remaining 1/4 cup of rum. For Frosting: Before starting, place your stainless steel bowl and the arms for mixer into the freezer, for about 5 minutes. The cold bowl and arms form stiffer peaks in your frosting. In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended. Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula. Beat in more rum as needed for desire consistency for frosting. To finish cupcakes: Dip tops of cupcakes into Butter Rum Glaze and allow excess to drop off before placing back down. This part can get a bit messy. Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty. 21 Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.

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