I heart cupcakes.
I haven’t been making them very much lately. I’m not suite sure why. Probably the all consuming obsession with biscotti and mexican food had something to do with it.
Anyways it was high time for cupcakes so here they are.
In addition to loving cupcakes I love coconut. While making these I happily discovered Little will shovel toasted coconut in his face as fast as I will. Proud mama moment right there.
Decorating these lovelies was also the first time I had toddler help. Tiny mister has developed an opinion and a I’ll do it myself attitude. The MOST interesting thing in his world is whatever mama is doing at that moment. Thankfully sprinkling cupcakes with coconut is an easy Little friendly task. Even if one cupcake wound up doused.
It was loads of fun. Tiny moments I store away in my heart for when my house is someday empty.
However I am a mean mean mama and Little didn’t get one of these cupcakes. You see… they are bit boozey. And by a bit I mean a lot.
Please don’t let the ingredient list deter you. I liked the flavor of the dark rum and coconut rum in frosting and cake. If you don’t have any, and don’t see this as a great excuse to visit the liquor store, feel free to sub extra coconut milk in the cake and just use whipping cream in the frosting. I think they would be equally tasty.
In case you are wondering I had both coconut rum AND dark rum in liquor cabinet. That’s how we roll around here. Dark rum is kept on hand for when the craving for peaches/bananas/whatever fosters strikes. Coconut rum lives in the cabinet because…. yeah no excuse. It’s delicious. I like it (if you have leftover juice from the crushed pineapple add a shot or two of coconut rum. Thank me later).
So here you go. My first boozey cupcakes. I promise they wont be my last.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup + 3 tablespoons sugar
3 large eggs
1/3 cup coconut rum (or any rum you have on hand or coconut milk)
3/4 cup coconut milk
1/4 cup pineapple juice (from the drained crushed pineapple)
1 teaspoon vanilla
1 cup shredded baker’s coconut
1 cup crushed pineapple, drained
In a small bowl, combine rum, coconut milk, pineapple juice, and vanilla. Set aside. In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside. In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs to the sugar mixture one at a time, beating well after each addition. Alternately add the flour mixture and the rum mixture, beating well after each addition. Fold in the coconut and pineapple. Fill cupcake liners nearly full- this recipe rises very little. Bake at 350°F for 20 – 25 minutes or until cupcakes bounce back when lightly touched.
1/2 cup butter room temp
8 oz. cream cheese room temp
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 teaspoon coconut extract
4 cups powdered confectioners sugar
1 Tablespoon Dark Rum (or whipping cream)
Place butter and cream cheese in a large mixing bowl and blend until smooth. Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Slowly add the rum. Beat until fluffy, about 1 minute.
Frost cupcakes and sprinkle with toasted coconut (Spread coconut in a pan and bake at 375 F for 8-10 minutes stirring often)