Thursday, June 2, 2011

Coconut Rum Cupcakes with Buttercream icing

To preface this... I completely stole this recipe from the website Grin and Bake it.  It has become one of my favorite websites and I'm a bit obsessed.  Kate, I love you.

Coconut Rum Cupcakes with homemade
buttercream icing

1 box white cake mix 
1 cup pineapple juice
1/3 cup coconut rum
eggs (according to package)
vegetable oil (according to package)
maraschino cherries (for decoration)

Buttercream Recipe
1/3 cup white Crisco shortening, softened
1/3 cup stick butter or margarine, softened
4-6 tablespoons half and half
Pinch of salt
1 ½ teaspoons vanilla
4 cups confectioner’s sugar, sifted
Food coloring

Buttercream icing
In a large bowl, using an electric mixer at medium speed, beat together shortening and butter. Add whipping cream, salt and vanilla and continue mixing until smooth (about 2 -3 minutes). 
Add in sifted powdered sugar, gradually, beat well until smooth and fluffy. 
 Add food coloring and blend well. 

Coconut Rum Cake
Add mix, eggs, and oil according to the package. 
Substitute water for 1 cup pineapple juice and 1/3 cup coconut rum. 
Blend well with electric mixer.  Make sure it was well-drained and mix until just blended.  
Bake according to the package instructions.

Bon Appetit!

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