Drunken Butter Rum Cupcakes - cooking recipe

Ingredients
    for the Cupcakes
    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
    for the Butter Rum Glaze
    1/2 cup unsalted butter
    1 cup sugar
    1/2 cup dark rum
    for the Rum Buttercream frosting
    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
Preparation
    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.

Leave a comment