Malibu Rum Coconut Cupcakes Food

RUM CUPCAKES WITH COCONUT FROSTING

Rum Cupcakes with Coconut Frosting image

Treat your sweet tooth to taste trip to the islands courtesy of our rum cupcakes made with yellow cake mix, dark rum and toasted coconut.

Provided by Sarah Caron

Categories Dessert

Time 1h25m

Yield 18

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup dark rum
1/4 cup water
1/2 cup canola oil
3 eggs
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons milk
1 teaspoon dark rum
1/4 cup coconut, toasted, if desired

Steps:

Heat oven to 325°F. Place paper baking cup in each of 18 regular-size nonstick muffin cups.
In large bowl, mix cake mix, 1 cup rum, the water, oil and eggs with whisk until blended. Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 45 minutes.
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.
Frost cooled cupcakes. Sprinkle tops with coconut.

Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 45 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 24 g, TransFat 0 g

MALIBU PINA COLADA CUPCAKES RECIPE - (4.4/5)

Malibu Pina Colada Cupcakes Recipe - (4.4/5) image

Provided by kayjayjohnson

Number Of Ingredients 25

Ingredients

Pina Colada Cupcakes
1 stick unsalted butter, melted and cooled
1/3 c pineapple juice
2 T rum
1 t vanilla
3 eggs
1.5 c all purpose flour
1 c granulated sugar
1 t baking powder
1/2 t baking soda
1/4 t salt
1/3 c crushed pineapple
1/3 c shredded coconut ( I used unsweetened)
Malibu Syrup
1/2 c sugar
1/4 c water
2 T Malibu (or more, to taste
1 t vanilla
1 t butter
Lime-Cream Cheese Frosting
1 stick of butter
8 oz cream cheese
1-2 c powdered sugar (to taste)
juice and zest of 1 lime
1 t malibu or vanilla

Steps:

Preheat oven to 350. Line cupcake pan. Beat together melted butter, pineapple juice, rum and vanilla. Add eggs, one at a time, mixing until well blended. In a separate bowl, blend flour, sugar, baking soda, baking powder and salt. With mixer on low speed, add dry ingredients to wet, gradually. Fold in pineapple and coconut. Fill liners 3/4 of the way. Bake 20-25 minutes until a cake tester comes out clean. For syrup, bring sugar and water to a boil over med-high heat. after 2 minutes, add malibu, vanilla and butter. let cook 3-5 minutes more until syrupy. When cupcakes are cool, combine all ingredients except sugar using a hand mixer. add powdered sugar gradually to each desired sweetness and consistency.

MALIBU RUM COCONUT CAKE

Malibu Rum Coconut Cake image

This is an original recipe that uses the fabulous flavor of Malibu Coconut Rum, real coconut, and sour cream for a delicious moist cake that is perfect for a Summer gathering.

Provided by Sugar_Pies

Categories Dessert

Time 1h20m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 cups butter, softened
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
1 teaspoon orange extract
1/2 cup Malibu rum
1/4 cup sour cream
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup heavy whipping cream
1/3 cup butter
1/4 cup milk
4 cups powdered sugar (sifted)
1 teaspoon Malibu rum
1/4 cup flaked coconut

Steps:

Cream butter and sugars until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add orange extract, beating until blended. Gradually add rum and sour cream, beating until blended.
Sift together flour, baking soda, baking powder, and salt. Add alternately with whipping cream, beginning and ending with flour mixture. Beat batter until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.
Cool in pan on a wire rack 15 minutes. Remove from pan and allow to cool completely on wire rack. Ice with Coconut Rum Icing.
Coconut Rum Icing Directions:.
Melt together butter and milk over low heat in small sauce pan. When melted stir in Rum and sugar. Whip with wire whisk until thick enough to pour over cake. If necessary add more sugar or hot water to adjust thickness of icing. Stir in flaked coconut.
Place cake on wire rack over cookie sheet (line with foil or wax paper to speed cleanup) and pour icing over cake. Use an offset spatula to smooth icing if necessary to cover cake. Sprinkle with a little flaked coconut for garnish.

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