Coconut Rum Cupcakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Package Yellow Cake Mix (I used Duncan Hines, but it wont matter as long as the mix takes a cup of
water)
Any ingredients needed on the cake package directions, except for one cup of water
1 cup Coconut Rum
1 cup flaked coconut (use unsweetened coconut. If you are able to get a fresh coconut and grate it in a food processor, it is the best.)
½ cup chopped almonds
For the drizzle:
1 cup powdered sugar
Water @ 1.5 T
1 t good Vanilla (invest in the real thing)
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Directions: |
Directions:Preheat oven to 350°
Put paper muffin liners in a muffin/cupcake pan
Make the cake batter per the package directions, EXCEPT use one cup of Coconut Rum instead of one cup of water
Add coconut and almonds
Stir well
Fill paper muffin liners 3/4 full of batter
Bake 14-16 minutes. I use a convection oven, so recommend that you keep an eye on the timing based on your oven.
Let cool a bit and then drizzle with the following:
Drizzle Directions:
Put powdered sugar in a bowl and add vanilla. Add water slowly while mixing with a fork. You want a drizzling consistency, not too runny. A teaspoonful of drizzle is about right per cupcake. |
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Number Of
Servings: |
Number Of
Servings:18 |
Personal
Notes: |
Personal
Notes: In the Exumas, there are coconuts for the taking, especially after Hurricane Matthew knocked them down. I started trying coconut in different dishes and made this up one day when we had extra rum looking for something to do...
These are Brad's favorite dessert.
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