Then sprinkle shredded coconut on top of the frosting so that it forms a “cloud” of coconut on top of the cupcake. Pat down and cover the frosting with shredded coconut.

While cupcakes are baking, make the frosting. Add butter, vanilla and rum to the mixer bowl. Beat together. Sift in two cups of powdered sugar. Add coconut milk. Beat until smooth. Sift in another ...

Frost each cupcake with a thick layer of the frosting using an offset spatula. Sprinkle 1⁄2 teaspoon of freshly ground nutmeg on each cupcake, serve and enjoy!