Since I am not much of a baker, not that I thought it would be hard, but simply because I wanted to make sure the recipe worked okay, I did a test run a couple of weeks ago and a bunch of people (including Ms. Co-blogger V) came over to help me and Matthew eat them as well as to drink the rest of the coconut rum, which was fun and everyone said that these cupcakes were amazing.
Coconut Rum Cupcakes with Coconut Cream Cheese Frosting.
Ingredients:
Cupcakes -
-2 cups flour
-1 tsp baking soda
-½ tsp salt
-1¼ cups light brown sugar
-1 stick of butter
-1 egg
-1 cup buttermilk
-⅓ cup coconut rum
Frosting -
-4 oz. cream cheese
-½ stick of butter
-2 cups confectioners sugar
-3 tbsp coconut rum
Directions:
Cupcakes-
Mix flour, soda, and salt. In a separate bowl, cream brown sugar and butter until fluffy. Add egg and beat well. Add buttermilk and flour mixture alternatively while mixing. Add rum and mix well. Pour into lined cupcake pan. Bake at 375°F for 20 minutes, or until toothpick comes out clean.
Frosting-
Mix together all ingredients with an electric mixer until smooth and creamy. Frost cupcakes.
This recipe was simple, and I am glad I bought a little electric mixer for $8 to help me with the process because it was about 95 degrees the day I did my test run. Everyone agreed that they were delicious and not too sweet. They were almost like muffins but I loved them. I topped them with shaved coconut by Bob's Red Mill and thanks to all of my taste testers, these were gone within 1 1/2 days!
Can't wait to make these again in a few days for the big day!
