In celebration of my new job, per suggestion from my fabulous Facebook friends, I baked celebratory cupcakes... with alcohol. :)
These Coconut Rum cupcakes from howsweeteats.com are amazing... truly amazing! Not only do they look great, but they smell great and taste even better. Plus, they have some of my favorite ingredients; coconut and rum!
Here are the pictures:
Perfect round-topped cupcakes. These are probably my prettiest batch yet!
Can you tell which ones I decorated and which ones Ellie decorated?
She is going to give me some lessons on cake decorating.
The buttercream frosting was starting to melt again.
Not only did I put the mixer bowl in the freezer before making the frosting...
Ellie held a bag of frozen peas to the bowl as we were mixing...
and we put the whole bowl (frosting and all) in the freezer before frosting the cupcakes.
Still, they started to melt almost right away! Got to love this Boston weather!
A close-up of one of the ones I frosted. I think I did a pretty decent job!
These are so amazingly good.
Another thing that is amazing... this bite is literally the only one I took!
I've started a diet - which doesn't mesh well with my almost-daily cupcake habit.
But, I have willpower! I took one bite, took this picture, and then gave the rest to Ellie to finish.
I have to admit though, these are soooo tasty, that having only one bite was incredibly tortuous!
Here is the recipe:
Makes 12 cupcakes
INGREDIENTS
Coconut Rum Cupcakes- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon coconut extract
- contents of 1/2 vanilla bean *I didn't have this to add.
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 cup coconut milk
- 1/4 cup shredded coconut
- 1/4 cup coconut rum *I used Parrot Bay
Coconut Frosting
- 1 cup butter, softened
- 1 1/2 – 2 lbs powdered sugar
- 1/4 cup coconut rum
- 1 tablespoon vanilla
DIRECTIONS
Coconut Rum Cupcakes
- Preheat oven to 350.
- Cream butter, sugar, and eggs together until fluffy. Add vanilla and coconut extracts and mix until combined.
- Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.
- Add coconut rum and fold in shredded coconut.
- Pour into cupcake tins and bake for 20-25 mins at 350. Let cool, then frost.
Coconut Frosting
- Cream butter until smooth.
- Gradually add powdered sugar, alternating with rum and vanilla, until desired consistency is reached.
- Feel free to add more or less sugar or liquid based on how thick you want your frosting.
*Note: Since I am trying to be a good little dieter. I should probably note that these are 12 point cupcakes (yes, I'm doing WeightWatchers again)... so, my single bite cost me about 3 points. I can live with that. :)
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