Coconut Rum Cupcakes

Cupcakes

Follow the instructions on the box for the egg white recipe. Only use one cup of water and 1/3 cup of coconut rum. 

Icing

1 stick Unsalted Butter (soft)

1/2 teaspoon Vanilla

1 oz Milk

1 oz Malibu Rum

4 cups of Confectioners Sugar

*Mix soften butter and vanilla on low for one minute

*Continue mixing on low and add milk and rum

* Gradually add the confectioners sugar

TIP: to get butter soft I sit it out 2 hours before use

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Pina Colada Cupcakes

Pina Colada!! Follow the directions on the box, except instead of water use 6 ounces of pineapple juice and 2 ounces of coconut rum!

For the icing I followed a recipe from: http://www.glorioustreats.com/2010/08/pina-colada-cupcakes-recipe.html. Since I was  taking them to work I didn't add the rum to the icing, instead used coconut extract. 

Coconut Cream Cheese Frosting

(this is just a slight variation on my Cream Cheese Frosting recipe, but I’ll add it to this page as well, so it’s easy to find)
8 oz. cream cheese (directly from fridge)
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can’t take it out!)
4 cups powdered confectioners sugar
1 Tablespoon heavy cream, heavy whipping cream or milk
*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
*Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream or rum.
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

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