Cooking Instructions
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Step 1
Preheat oven to 325 degrees F (160 degrees C).
Step 2
Toast
Unsweetened Coconut Flakes (1/2 cup)
over medium heat in a dry skillet for 10 minutes while stirring.
Step 3
Combine
Yellow Cake Mix (1 pckg)
,
Vanilla Extract (1/2 Tbsp)
,
Eggs (4)
,
Milk (1/2 cup)
,
Vegetable Oil (1/2 cup)
and
Dark Spiced Rum (1/2 cup)
in a large mixing bowl, and beat for 2 minutes on high with an electric mixer.
Step 4
Stir in 1/3 cup of coconut flakes. Pour the batter into lined cupcake pan. Bake for 30 minutes or until toothpick comes out clean. Allow cupcakes to completely cool to room temperature.
Step 5
Place your stainless steel mixing bowl in the freezer for 5 minutes.
Step 6
Mix
Powdered Confectioners Sugar (4 cups)
,
Butter (1 stick)
,
Instant Vanilla Pudding (1/2 cup)
and
Dark Rum (1/4 cup)
in cold bowl on medium-low until well blended. Blend on medium-high until frosting is light and fluffy.
Step 7
Pipe frosting onto the cupcakes and sprinkle with remaining coconut. Serve and enjoy!
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