Ingredients

Instructions

  1. Preheat oven to 325 degrees F.
  2. Line muffin pan with paper liners.
  3. Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.
  4. 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.
  5. Pour batter into prepared cups.
  6. Bake for 30 minutes or until toothpick comes out of center completely clean.
  7. Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.
  8. For glaze:.
  9. Melt butter in saucepan.
  10. Stir in 1/4 cup of the rum and sugar.
  11. Boil 5 minutes, stirring constantly until thickened. Remove from heat.
  12. Stir in remaining 1/4 cup of rum.
  13. For Frosting:.
  14. 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.
  15. In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
  16. Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
  17. Beat in more rum as needed for desire consistency for frosting.
  18. To finish cupcakes:.
  19. 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.
  20. Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty.
  21. Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.