for the Cupcakes
1 cup pecans, chopped
1/2 cup coconut flakes
1 (18 1/2 ounce) box butter recipe cake mix (or yellow if you cant find it)
1 3/4 ounces vanilla instant pudding mix (about half a standard packet)
4 eggs, room temperature
1/2 cup whole milk, cold
1/2 cup vegetable oil
1/2 cup dark rum for the Butter Rum Glaze
1/2 cup unsalted butter
1 cup sugar
1/2 cup dark rum for the Rum Buttercream frosting
16 ounces confectioners' sugar 1/2 cup butter, softened
1 1/2 teaspoons vanilla extract
4 tablespoons dark rum, plus up to 2 tablespoons more, as needed
Directions:
1 Preheat oven to 325 degrees F.
2 Line muffin pan with paper liners.
3 Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.
4 Combine all cake ingredients in a large stainless steel bowl. Beat for 2 minutes on high with electric mixer. Stir in pecans and coconut flake mixture reserving about 1/3 cup for garnishing later.
5 Pour batter into prepared cups.
6 Bake for 30 minutes or until toothpick comes out of center completely clean.
7 Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.
8 For glaze:.
9 Melt butter in saucepan.
10 Stir in 1/4 cup of the rum and sugar.
11 Boil 5 minutes, stirring constantly until thickened. Remove from heat.
12 Stir in remaining 1/4 cup of rum.
13 For Frosting:.
14 Before starting, place your stainless steel bowl and the arms for mixer into the freezer, for about 5 minutes. The cold bowl and arms form stiffer peaks in your frosting.
15 In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
16 Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
17 Beat in more rum as needed for desire consistency for frosting.
18 To finish cupcakes:.
19 Dip tops of cupcakes into Butter Rum Glaze and allow excess to drop off before placing back down. This part can get a bit messy.
20 Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty.
21 Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.
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