Drunken Butter Rum Cupcakes |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 24 |
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An absolutely sinful cupcake that is perfect for grownup parties. Worth the extra effort by every bit! Ingredients:
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 |
1/2 cup unsalted butter |
1 cup sugar |
1/2 cup dark rum |
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:
1. Preheat oven to 325 degrees F.
2. Line muffin pan with paper liners.
3. Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.
4. 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.
5. Pour batter into prepared cups.
6. Bake for 30 minutes or until toothpick comes out of center completely clean.
7. Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.
8. For glaze:.
9. Melt butter in saucepan.
10. Stir in 1/4 cup of the rum and sugar.
11. Boil 5 minutes, stirring constantly until thickened. Remove from heat.
12. Stir in remaining 1/4 cup of rum.
13. For Frosting:.
14. 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.
15. In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
16. Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
17. Beat in more rum as needed for desire consistency for frosting.
18. To finish cupcakes:.
19. 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.
20. 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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