tablespoons dark rum, plus up to 2 tablespoons more, as needed
NUTRITION INFO
Serving Size: 1 (96) g
Servings Per Recipe:
24
AMT. PER SERVING% DAILY VALUE
Calories: 398.1
Calories from Fat 175 g44 %
Total Fat 19.5 g29 %
Saturated Fat 6.9 g34 %
Cholesterol 52.3 mg
17 %
Sodium 227.5 mg
9 %
Total Carbohydrate
48.1 g
16 %
Dietary Fiber 0.8 g3 %
Sugars 39.4 g157 %
Protein 2.7 g
5 %
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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.