BEACH BUM BUTTER RUM CUPCAKES
Top cupcakes with a paper umbrella for a beachy presentation!
Equipment
- mini muffin pans
Ingredients
Cupcakes
- 1 box Butter Pecan Cake mix
- 3/4 cup Coconut Rum
- 4 large eggs
- 1 stick 1/2 cup, unsalted butter, melted
- 1 pkg. instant butterscotch pudding
- 1 cup butterscotch chips
Almond Buttercream
- 1 stick unsalted butter softened
- 1 box about 4 cups, confectioner’s sugar
- 2 tsp almond extract
- 3-4 T cream or milk
- brown sugar for garnishing
Instructions
Cupcakes
- Combine dry cake mix with pudding mix and butter. Add eggs one at a time, stirring well.
- Add rum, mix and then stir in butterscotch chips.
- Line or spray mini muffin pans and fill 2/3 with batter. Bake until just done, 10-12 minutes. Remove after cooling several minutes and let cool completely before icing
Almond Buttercream
- Combine ingredients and beat until desired consistency. Makes enough icing for 4 1/2 dozen cupcakes
Notes
This recipe will make 2 dozen regular cupcakes if preferred. Increase baking time, and bake until just done.