Coquito Cupcakes

In large metal mixing bowl, whisk together Coconut Milk (2 Tbsp) and Cream of Coconut (1/2 can). Cover and refrigerate overnight.

Preheat oven to 350 degrees F (180 degrees C). Line 18 muffin cups with paper liners. Whisk together Coconut Milk (1/2 can) and Cream of Coconut (1/2 can) until blended. Whisk together All-Purpose Flour (310 g), Baking Powder (2 tsp), Salt (1/2 tsp) and Ground Cinnamon (1/2 tsp). Using electric mixer, beat Unsalted Butter (110 g) and Granulated Sugar (300 g) until light and fluffy; beat in Egg Whites (6), one at a time, incorporating each one fully before adding the next one. Beat in Vanilla Extract (1 tsp). With mixer on low speed, beat in flour mixture in 3 additions and coconut milk mixture in 2 additions, starting and ending with flour mixture, scraping down side of bowl as needed.

Spoon batter into prepared muffin cups. Bake for about 25 minutes or until tester comes out clean when inserted into center of cupcakes. Let cool completely on rack.

Remove Coconut Rum Frosting mixture from freezer.

Using electric mixer on high speed, beat hardened coconut mixture with half of the Powdered Confectioners Sugar (110 g) for 2 to 3 minutes or until creamy. In separate bowl, whip Heavy Cream (120 mL) and remaining icing sugar until stiff peaks start to form; stir in Dark Rum (1 tsp) (if using). Fold whipped cream into coconut mixture.

Spoon frosting into piping bag fitted with star tip; pipe icing onto each cupcake. Garnish each cupcake with sprinkle of Toasted Coconut Flakes (60 g) and Fresh Raspberries (18) or chosen fruit garnish.