Drunken Butter Rum Cupcakes

"An absolutely sinful cupcake that is perfect for grownup parties. Worth the extra effort by every bit!"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Trial And Pear photo by Trial And Pear
photo by Jennifer C. photo by Jennifer C.
photo by Trial And Pear photo by Trial And Pear
photo by limeandspoontt photo by limeandspoontt
Ready In:
1hr 5mins
Ingredients:
15
Serves:
24
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ingredients

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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.

Questions & Replies

  1. Do I I need to add coconut????
     
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Reviews

  1. I didn't frost these cupcakes - instead I did a double-dip in the glaze, letting the cupcakes dry in between dips. HEAVEN! - they were moist and totally delicious! :)
     
  2. AMAZING. I used Sailor Jerry spiced rum went really well with the coconut :)
     
  3. I hate to admit it but these are even better than my rum soaked cake. Wonderful and sinful, but who cares!!!! Definitely an adult dessert.
     
  4. These cupcakes are so tasty! A real treat
     
  5. These were amazing. Made them to celebrate a birthday/hiking victory and will be shared around the campfire in a cabin in Alaska at the base of a mountain! They came out absolutely perfect and moist and delicious. Not too difficult , but making them last till tomorrow will be a challenge????
     
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RECIPE SUBMITTED BY

ravenous foodie. fortune cookie prophet. crochet superstar. graceful klutz.
 
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