a little taste of puerto rican flavors
It’s almost New Year’s Eve Eve and I can’t wait! You read correctly, it’s not a typo, the Eve of New Year’s Eve. We have started a new tradition of celebrating the eve of New Year’s Eve with some of our favorite couples. Most of our friends have little ones, family, and a lot going on during the holidays and we don’t get to see each other as often as we like. In light of that, we have started a couple of new traditions so that we can purposely get our families together during the holiday break.
The first tradition, is getting all the kids together for a Christmas Cookie Decorating Party, but that is another story for another day (click on the link if you would like to read more).
The second tradition we started, is a couple’s New Year’s Eve Eve Party. We sent out invites, got babysitters and hung out the night before New Year’s eve. It’s an adults-only evening of laughter, fun & a little karaoke too (no musical talent required & we actually prefer it that way)! Everyone brings a yummy appetizer or a sweet treat to share; we provide the drinks and we all hang out until the midnight countdown !!!!
For this special occasion, I love to making Coquito Rum Cupcakes, it’s my way of bringing a little bit of my Puerto Rican heritage into this special occasion. Which brings us to the part ya’ll (that’s my new favorite word to use now) all have been waiting for….the Coquito Rum Cupcake recipe:
- ¼ c. coco lopez (cream of coconut)
- 1 (15oz can) evaporated millk
- 1 (14oz can) sweetened condensed milk
- ½ c. Rum (I used 1/4 c. of Bacardi coconut rum & 1/4 c. of white Barcardi Superior rum)
- ¼ tsp. cinnamon
- Pinch sal
- 1 1/4 c. cake flour all-purpose flour
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- ½ c. butter (1 stick) softened
- 3/4 c. sugar
- 1 tsp. Pure Vanilla Extract
- 2 large eggs, room temp
- 14 Tbs. Coquito mix
- 1/2 c. butter, softened
- 1 (16-ounce) package powdered sugar
- 3 Tbs. rum
- 3 Tbs. milk
- 1 tsp. vanilla extract
Pour all ingredients for the Coquito Mix in a blender, mix and refrigerate for at least an hour.
Preheat oven to 350 degrees
Whisk flour, baking power, baking soda, and salt
Cream butter with electric mixer until softened (about 30 seconds)
Add sugar and vanilla, beat until fluffy, scraping down side if needed
Beat in eggs one at a time
Alternate flour mixture and Coquito mix and continue beating with mixer on medium low speed
Pour into 12 cupcake liners
Bake for 14 to 18 minutes depending on oven.
Cool cupcakes and poke a few holes and spoon a little extra rum to soak in to each one
Make frosting while cupcakes are cooling down
Once cupcakes are completely cooled, Top the cupcakes with rum butter cream frosting