Spiced Rum, Lime, & Coconut Cupcakes


Last week I baked up a storm - until 3:00am. I made these super tasty cupcakes. I'm crazy about coconut. I know it's not everyone's favourite flavour, but man, I can't get enough.


I took a basic white cake recipe (my old stand-by) and adjusted it. To start, cream together 1/2 cup of butter with one cup of white sugar in a mixer. Once this has become lighter in colour, add 2 eggs. Next add 1 teaspoon of coconut extract and the zest and juice of two limes. Slowly add in 1 1/2 cups of flour mixed with 1 3/4 teaspoons of baking powder. Once this is combined pour in 1/4 cup of coconut milk and 1/4 cup of spiced rum. Pour the batter into a lined and greased muffin tin. Fill each cup about 2/3 full. Bake at 350F for 18-20 minutes.

When your cupcakes have cooled, it's time to ice them! In a mixer, cream together 1 1/2 cups of room temperature butter with 4 cups of confectioners' sugar. Add in a teaspoon of coconut extract and the zest of one lime. For an extra layer of coconut, dip the frosted cupcakes in shredded coconut.


Happy Thursday! xx Allison