Tag Archives: Malibu rum cupcakes

Coconut Rum Carrot Cupcakes

14 Apr


Finally! The pretty yellow daffodils are up and the trees are dusted with delicate pink cherry blossoms. Spring is here! It’s hard to believe Easter is just around the corner.

All sorts of goodies are traditionally associated with Easter. There are the chocolate bunnies of course, that’s the big one, but also jelly beans and Peeps and malted eggs. And how about the sumptuous  Easter dinner?  A nice big ham with a rum and brown sugar rub, decorated with golden pineapple rings; fluffy mashed potatoes; and buttery ginger glazed carrots. Easter wouldn’t be complete without any of them.

It was while I was pondering this year’s Easter dinner menu that the thought occurred, why not combine some of the best elements of the Easter feast in a delicious cupcake? Maybe start with a basic carrot cake and stir in some of those Easter goodies – raisins, coconut, pineapple, and of course, it wouldn’t be a  b.u.i. cupcake without a little something special….in this case, Malibu coconut rum.

I was fully prepared to use a from-scratch recipe, but then I came  across this recipe from the Duncan Hines website that starts with their own box mix that includes a pouch of carrots and raisins. Anything that saves me from grating all those carrots is ok by me. Plus, there are so many add-ins, no one will ever suspect you started with a mix. I’ve topped them off with a phenomenal coconut rum-spiked cream cheese frosting. Delicious! Trust me, anyone would be delighted to find one of these gems in their Easter basket!


Coconut Rum Carrot Cupcakes

Makes approximately 20 cupcakes

1 box Duncan Hines Classic Carrot Cake mix (with carrots and raisins included)

2 tablespoons flour

1 teaspoon baking powder

2 eggs

1 cup Malibu coconut rum

1/4 cup vegetable oil

1/2 cup drained crushed pineapple

1 1/2 cups flaked coconut

Preheat oven to 325 degrees. Spread 1 cup of the coconut on a baking sheet. Toast in the oven for 5 – 10 minutes, stirring occasionally until light brown. Keep an eye on the coconut to make sure it doesn’t burn. Set aside to cool.

Turn oven up to 350 degrees. Line cupcake tins with paper liners.

Put the carrot/raisins in a small bowl. Heat the rum in the microwave for 30-60 seconds until warm. Pour over the carrots/raisins, stir to combine and set aside for at least 5 minutes.

In a large mixing bowl, combine the cake mix, flour, baking powder, eggs, oil, pineapple, 1/2  cup (un-toasted) coconut and the carrot/raisin/rum mixture. Stir by hand until completely combined.

Fill cupcake tins about 2/3 full. Bake at 350 degrees for 20 – 22 minutes, until toothpick comes out clean. Cool in pans on a wire rack for 15 minutes, then remove and cool completely before frosting.

Coconut Rum Cream Cheese Frosting

8 ounces cream cheese, room temperature

1/2 cup butter, room temperature

pinch salt

5 – 6 cups confectioners sugar

1-2 tablespoons Malibu coconut rum

Cream together until smooth cream cheese and butter. Add 4-5 cups of sugar, salt and 1 tablespoon of rum. Mix until combined, adding additional sugar and/or rum until desired consistency is reached. Frost as desired and sprinkle with the toasted coconut.




Chocolate SnoBall Cupcakes with Coconut Rum

7 Jan


2014! Only a few days in, but what a winter already! The new year has arrived with a bang, blanketing most of the country and the entire East Coast with loads of snow – fluffy, sparkling, keep-you-out-of-work snow.

Snow is one of those love it/hate it things. I absolutely love it. Even just and inch or so can turn the most commonplace street corner into a beautiful dazzling white landscape. And stepping out into the muted quietness just after a snowfall makes you feel like you’ve intruded upon one of Mother Nature’s secrets.

Peering out of the kitchen window, I can see my ordinary backyard has been transformed into a collection of mysterious shapes, everyday objects rendered unrecognizable by rounded mounds of snow. Which makes me think of snowballs. And from there it’s an easy leap to thinking of SnoBalls…those awful(ly good), pre-packaged, creme-filled round chocolate sponge-cakes, covered with marshmallow and coconut, usually in a bright neon pink color. (Although sometimes in summer, I can find them decorated like baseballs, which makes them even more irresistible.)

Too cold to venture outside on such a fool’s errand, I wonder if I can recreate them at home? Maybe a yummy chocolate-coconut combination, with a little coconut rum added in to warm the soul? Sure, why not? A quick scan of the cupboard proved I had everything I needed and then some. The idea of a  toasty, oven-warmed kitchen didn’t hurt either.

So here you go, the b.u.i. cupcakes version of the SnoBall – much tastier than store-bought, give them a try.


SnoBall Chocolate Cupcakes

This recipe starts with a box mix. Follow the ingredients on the box, but substitute a 1/4 cup of the water with coconut rum.

1 box chocolate cake mix

1 cup water

1/4 cup Malibu Coconut Rum

1/3 cup vegetable oil

3 eggs

18-24 Raffaello candies, unwrapped (optional)


Pre-heat oven to 350 degrees. Line two cupcake tins with paper liners.

Combine the cake mix, water, rum, oil and eggs, as directed on the cake mix.

Fill cupcake tins about 2/3 full. If using, place one Raffaello candy in the center of each.


Bake as directed, testing for doneness after 15 minutes. Cool in pan for 5 minutes, then remove from pan to cool completely.

Marshmallow Vodka Buttercream Frosting

1 stick (1/2 cup) softened butter

4 ounces marshmallow fluff

3 cups confectioners sugar

2 tablespoons marshmallow vodka

1 – 2 cups shredded, sweetened coconut

Beat butter and fluff in stand mixer until smooth and combined. Add confectioners sugar, at slow speed until mixed in. Add marshmallow vodka. Mix at highest speed until light and fluffy.

Cover cupcakes with frosting, then roll in coconut to cover.



Pina Colada Cupcakes with Malibu Rum Frosting

28 Aug


In just a few days, Labor Day, the unofficial end of summer, will be upon us and I have no idea where the summer has gone. I’m still trying to plan a weekend at the beach….so what are all these yellow school buses doing on the road?

I had such wonderful plans for this summer….I was going to landscape the yard, get to the beach every other weekend, learn how to split my bee hive, read at least one book a week, set aside some “me” time, and of course, bake oodles of delicious, summery, light boozy cupcakes. But here it is, the end of August and my garden is a shriveled wasteland, I have yet to bury my toes in the sand, I’ve read exactly 1.5 books and I still have only one hive, and its full of honey that should have been harvested weeks ago. Yes, I was able to concoct some pretty yummy cupcakes (those Blue Moon cupcakes went viral…well, relatively speaking), but there were so many other summer cocktail inspired cupcakes I wanted to try. Alas, they will have to wait until next year…..except for these: Pina Colada cupcakes!


I actually made these dreamy cupcakes weeks ago, but never had the chance to post them – until now. I realized this weekend, the last hurrah for Summer 2013, was the perfect time to share these cupcakes inspired by one of the creamiest, coolest, tastiest tropical cocktails this side of Puerto Rico. Something about the way the coconut, pineapple and rum all blend together into a delicious little cake, covered with the lightest frosting reminiscent of whipped cream, and topped with a bright red cherry – these tropical treats will take you right back to basking on the beach, waves lapping at your toes….at least until the next school bus goes by.



These cupcakes were adapted from recipes posted by Blahnik Baker and Smitten Kitchen

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks unsalted butter, softened

3/4 cup dark brown sugar

1 tablespoon rum (I used Malibu rum for a little extra depth of flavor)

2 eggs

1/4 cup cream of coconut

3/4 cup whole milk, room temperature

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

3/4 cup crushed pineapple, strained

Preheat oven to 350 degrees and line 2 cupcake pans with paper liners

In a medium bowl, sift together dry ingredients.

In a separate bowl, whisk together the cream of coconut, milk, vanilla and coconut extracts.

In the large bowl of an electric mixer, cream together butter and brown sugar until light and fluffy (3-5 minutes). Add eggs, one at a time, scraping down the sides of the bowl as needed. Add the rum and mix until combined.

Add 1/2 of the dry ingredients to the mixing bowl at low-speed, until just combined. Add the liquid mixture, and then the remaining dry ingredients until combined.

Fold in the pineapple.

Fill cupcake pans about 2/3 full. Bake for about 20-25 minutes, until golden and a toothpick comes out clean.

Cool completely before frosting.



8 tablespoons butter, room temperature

3 – 4 cups powdered sugar

2 tablespoons Malibu rum

1 tablespoon cream of coconut

1/2 teaspoon coconut extract

24 maraschino cherries

Cream butter until light and fluffy. Add 3 cups of powdered sugar, rum, cream of coconut and extract and beat until combined, adding up to 1 more cup of sugar, until desired consistency is reached. Beat for several minutes at high speed, until light and fluffy.  Frost as desired and top each with a maraschino cherry.




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