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1
Preheat oven to 325 degrees F.
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2
Line muffin pan with paper liners.
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3
Toast pecan and coconut over medium heat in a dry skillet for 10 minutes stirring occasionally.
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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.
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5
Pour batter into prepared cups.
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6
Bake for 30 minutes or until toothpick comes out of center completely clean.
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7
Place on a cooling rack. Prick top of cupcakes with toothpick. ALLOW TO COOL COMPLETELY.
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8
For glaze:.
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9
Melt butter in saucepan.
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10
Stir in 1/4 cup of the rum and sugar.
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11
Boil 5 minutes, stirring constantly until thickened. Remove from heat.
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12
Stir in remaining 1/4 cup of rum.
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13
For Frosting:.
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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.
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15
In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons rum until blended.
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16
Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.
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17
Beat in more rum as needed for desire consistency for frosting.
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18
To finish cupcakes:.
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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.
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20
Pipe on dollops of frosting, I usually leave some of the cupcake showing cause the glaze is so shiny and pretty.
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21
Drizzle a small amount of remaining drizzle over top of frosting. Sprinkle with remaining pecan and coconut.
