Drunken Butter Rum Cupcakes

Recipe by Meghan
READY IN: 1hr 5mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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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.
  • Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.
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