Rum Punch Cupcakes

Yield: 24 cupcakes


For the cupcakes:

3 cups all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

¾ tsp. salt

¼ tsp. freshly grated nutmeg

16 tbsp. unsalted butter, at room temperature

2 cups sugar

3 large eggs, at room temperature

2 large egg yolks, at room temperature

1 tbsp. vanilla extract

¾ cup canned coconut milk

3 tbsp. dark rum (optional)

For the rum glaze:

6 tbsp. canned coconut milk

3 tbsp. sugar

¼ cup dark rum

For the frosting:

1 cup chopped pineapple

2-3 tbsp. rum

2 tsp. freshly squeezed lime juice

2 cups heavy cream

½ cup plus 2 tablespoons confectioners' sugar


To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, baking powder, baking soda, salt and nutmeg.  Stir to combine.  In the bowl of an electric mixer combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, about 5 minutes.  Beat in the eggs and egg yolks one at a time, mixing well after each addition.  Blend in the vanilla.  Combine the coconut milk and rum in a measuring cup.  With the mixer on low speed, alternately add in the dry ingredients and the milk mixture mixing each addition just until incorporated, beginning and ending with the dry ingredients.

Divide the batter between the cupcake liners.  Bake until a toothpick inserted in the center comes out clean, 18-20 minutes.  Let cool in the pan 10 minutes, then transfer to a wire rack set over foil or wax paper.

Meanwhile, make the rum glaze.  Combine the coconut milk and sugar in a small saucepan.  Heat, stirring occasionally, until the sugar dissolves.  Off the heat, add the rum.  Poke each cupcake several times with a wooden skewer.  Drizzle some of the glaze over the cupcakes.  (If desired, brush with additional rum.)

To make the frosting, combine the pineapple, rum and lime juice in a blender or food processor.  Pulse briefly so that the pineapple is finely chopped but not fully pureed.  In the bowl of a mixer fitted with the whisk attachment, whip the heavy cream and confectioners' sugar on medium-high speed until stiff peaks form.  Gently fold in the pineapple mixture with a spatula.  Pipe the pineapple whipped cream on top of the cupcakes as desired.

Printed from Annie’s Eats