Rum Cupcakes with Coconut Frosting

Name: Rum Cupcakes with Coconut Frosting
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 18
Cuisine: American
Ingredients: 118 milliliters canola oil; 59 milliliters coconut, toasted, if desired; 237 milliliters dark rum; 1 teaspoon dark rum; 3 eggs; 2 Tbsps milk; 473 milliliters powdered sugar; 118 milliliters unsalted butter, softened; 59 milliliters water; 1 box Betty yellow cake mix

Rum Cupcakes with Coconut Frosting might be just the American recipe you are searching for. One portion of this dish contains around 2g of protein, 14g of fat, and a total of 306 calories. This recipe serves 18. This recipe covers 4% of your daily requirements of vitamins and minerals. Only a few people really liked this dessert. A mixture of powdered sugar, coconut, rum, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

Heat oven to 325F.

Equipment you will use

Oven

Place paper baking cup in each of 18 regular-size nonstick muffin cups.

Equipment you will use

Muffin Liners

In large bowl, mix cake mix, 1 cup rum, the water, oil and eggs with whisk until blended. Divide batter evenly among muffin cups.

Ingredients you will need

Cake Mix

Water

Egg

Cooking Oil

Rum

Equipment you will use

Muffin Liners

Whisk

Bowl

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.

Equipment you will use

Toothpicks

Oven

Remove from muffin cups to cooling rack. Cool completely, about 45 minutes.

Equipment you will use

Wire Rack

Muffin Liners

In medium bowl, mix butter, sugar, milk and 1 teaspoon rum with electric mixer on low speed 30 seconds. Beat on medium-high speed until well blended and fluffy, scraping down side of bowl as necessary.

Ingredients you will need

Butter