Easy Coconut Rum Cupcakes

Ingredients

• 200 g unsalted butter (room temperature)
• 200 g of caster sugar (sifted)
• 200 g all-purpose flour
• 1.5 tsp of baking powder
• 200 g of eggs
• 4 tbsp of desiccated coconut
• Coconut flavouring
• 2-5 tbsp Coconut milk
• 1.25 cups or 284 g of unsalted butter (room temperature)
• 2.25 cups or 511g of icing sugar (sifted)
• 4 tbsp of coconut rum
• 3 tbsp of coconut cream
• Coconut flakes or desiccated coconut

Instructions

1. 1

   Preheat oven at 160C/320F. Add cupcake cases to a cupcake pan and set aside for later.

2. 2

   Add all-purpose flour and baking powder to a bowl. Mix until well combined and set aside for later.

3. 3

   Add unsalted butter to a bowl and whisk for 2 minutes. Then, add the caster sugar and whisk for another 3-5 minutes or until pale yellow.

4. 4

   Continue to whisk the mixture and add one egg and coconut flavoring. Then whisk for a few more minutes or until the egg disappears. Repeat this step for the remaining eggs.

5. 5

   Pour the dry ingredients into the wet ingredients, add coconut milk and mix with a large spoon or spatula. Do not overmix the cupcake batter. Make sure there are still a few lumps.

6. 6

   Scoop about 2-3 tbsp of cake batter into each cupcake case and bake for 10-15 minutes.

7. 7

   Once the cupcakes are ready leave them to cool.

8. 8

   --- Coconut Rum Buttercream ---

9. 9

   Add unsalted butter to a large bowl and whisk for about 1 minute.

10. 10

    Add half of the sifted icing sugar to the butter and whisk for 3 minutes. Then, add the remaining icing sugar and whisk for another 3 minutes.

11. 11

    Finally, add 2-4 tbsp of Coconut rum and coconut cream (depending on how strong you want the flavor to be). Whisk for 2-3 more minutes.

12. 12

    --- Decorate Cupcakes ---

13. 13

    Add coconut rum buttercream to a piping bag with a star nozzle and decorate cupcakes as desired.

14. 14

    Top each cupcake with coconut flakes or desiccated coconut.