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Coquito Rum Cupcakes

Ingredients

Cake Batter

  • 2 cups All purpose flour
  • 2 tsp Baking powder
  • 1 tsp Salt
  • 1 cup Butter, softened
  • 1 1/4 cup Granulated sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • 2 large 2 Large Eggs
  • 3 Tbsp Ginger/spice decoction ( see recipe for details)
  • 1 Cup Coquito
  • 1/8 cup Rum

Frosting:

  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 3 Tbsp. 3 Tbs. rum3 Tbs. rum
  • 3 Tsp Coconut milk
  • 1 tsp vanilla extract

Instructions

  1. MAKE THE COQUITO BY: Pouring all the Coquito ingredients into a blender, mix and refrigerate for at least an hour. ( see Coquito recipe for details).

  2. Preheat oven to 350 degrees

  3. Whisk 2 cups of flour, 1/2 tsp cinnamon, 2 tsp baking power and 1/2 tsp. salt. set aside.

  4. Cream butter with electric mixer until soft and creamy (about 30 seconds)

  5. Add sugar, cinnamon and vanilla, beat until fluffy, scraping down side if needed.

  6. Add eggs -one at a time.

  7. Add ginger and spice decoction.

  8. Alternate flour mixture and Coquito mix and continue beating with mixer on medium low speed.

  9. Pour into 12 cupcake liners.

  10. Bake for 14 to 18 minutes depending on oven.

  11. Cool cupcakes and poke a few holes and spoon a little extra rum to soak in to each one.

  12. Make frosting while cupcakes are cooling down

  13. Once cupcakes are completely cooled, Top the cupcakes with rum butter cream frosting1. Pour all ingredients for the Coquito Mix in a blender, mix and refrigerate for at least an hour.