This recipe comes from my trusty, chocolate-splattered copy of Julie Hasson’s 125 Best Cupcake Recipes. I doubled this recipe using a recipe conversion website, but what I’m posting here will make 12 cupcakes and enough frosting to cover them all generously. I used spiced rum where the recipe calls for dark rum, and I think it might have made the frosting taste less like rum than it should have. I say “I think” because I don’t drink, so I didn’t taste it. Terrible, I know, but I think even if the party guests aren’t getting crunk of these they’ll still taste good.
For the cupcakes you will need:
- 1 cup all-purpose flour
- 1/2 cup loosely packed sweetened flaked coconut
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- pinch salt
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 egg
- 1/3 cup buttermilk
- 1/2 cup crushed pineapple, undrained
Preheat your oven to 350 and line one cupcake pan with paper liners. In a small bowl, mix together flour, coconut, baking powder, baking soda and salt.
In another bowl, whisk together sugar, oil and egg until smooth. Alternately whisk in flour mixture and buttermilk, beating until smooth. Stir in pineapple.
Scoop batter into pan and bake 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let the cakes cool in the pan for 10 minutes, then remove from pans and cool completely.
For the rum buttercream you will need:
- 2 cups confectioner’s sugar
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup sour cream
- pinch salt
- 1 Tbs dark rum (I used spiced)
Beat together confectioner’s sugar, butter, sour cream and salt with an electric mixer until smooth. Add rum and beat until smooth.
Honestly, I didn’t think this smelled very much like rum, but maybe that’s good, rum is pretty strong. Perhaps if you used dark rum the flavor would be stronger. Ha ha…I said “perhaps.”