Coconut Spiced Rum Cupcakes

Coconut Spiced Rum Cupcakes

100%

Servings

18

Prep

1 hr

Cook

20 min

Cupcake

all-purpose flour 2 cups
sugar 1 1/2 cup
baking powder 2 1/4 tsp
salt 1/2 tsp
unsalted butter, room temp 1 1/2 stick
egg 3
vanilla extract 1 1/2 tsp
spiced rum 1/3 cup
reduced coconut milk 2/3 cup

Reduced Coconut Milk

coconut milk 2 cans (14 oz)

Frosting

unsalted butter 2 sticks
coconut milk, reduced 1/3 cup
spiced rum 2 tbsp
vanilla extract 1 1/2 tsp
salt pinch
powdered sugar 2 1/2 cups
toasted coconut (for garnish) 1 cup

Directions

reduced coconut milk

  1. In a large sauce pan, over medium-high heat, bring coconut milk to a boil
    reduce heat and boil until reduced to about 1 cup
    allow to cool completed and store in fridge

cupcakes

  1. preheat over to 350°
  2. line pan with 18 paper liners
  3. in a medium bowl, whisk flow, salt, baking powder
  4. using stand mixer, cream butter and sugar (about 2 minutes); scraping sides of bowl as needed
  5. add eggs 1 at a time
  6. add vanilla extract
  7. slowly add 1/2 flour mixture
  8. add coconut milk and rum
  9. add remaining flow mixture until blended
  10. fill cupcakes 3/4 full and bake for 15-25 minutes, until tester comes clean
  11. remove from oven and cool on cooling rack for 5 minutes before removing cupcakes to cool completely on cooling rack

frosting

  1. using stand mixer, beat butter in large bowl until smooth.
  2. Add sugar, reduced coconut milk, vanilla extract, spiced rum, and salt.
  3. mix on medium-low speed until blended, scraping down sides of bowl.
  4. Increase to medium-high and beat until light and fluffy.

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