Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
1
cup dark rum
1/4
cup water
1/2
cup canola oil
3
eggs
1/2
cup unsalted butter, softened
2
cups powdered sugar
2
tablespoons milk
1
teaspoon dark rum
1/4
cup coconut, toasted, if desired
Preparation
Heat oven to 325°F. Place paper baking cup in each of 18 regular-size nonstick muffin cups.
In large bowl, mix cake mix, 1 cup rum, the water, oil and eggs with whisk until blended. Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 45 minutes.
In medium bowl, mix butter, sugar, milk and 1 teaspoon rum with electric mixer on low speed 30 seconds. Beat on medium-high speed until well blended and fluffy, scraping down side of bowl as necessary.
Frost cooled cupcakes. Sprinkle tops with coconut.
