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Meanwhile, prepare the frosting. In a large bowl with a hand mixer or stand mixer, whip the butter, vegetable shortening and salt until light and fluffy, around 7 minutes. Add half the ...
Make cupcakes: Sift dry ingredients into a bowl. In bowl of a stand mixer, beat butter and sugar on medium speed 3 minutes. Scrape bowl and add eggs, one at time, beating well after each addition.
Preheat the oven to 350ºF. Line a standard cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
Rum: Use white rum rather than dark rum. Coconut Extract: Optional but it gives the cupcakes a lovely flavor. Water: Add the ...
1/2 cup dark rum. 2 cups raisins. 5 eggs. 2 cups flour. 1/2 tsp salt. 1 cup butter, at room temperature. 1 1/2 cups sugar. 1 1/2 tsp vanilla extract ...
Frosting.) The rum is barely detectable, and it's certainly not enough to give you any kind of buzz, but the tropical booze and coconut's flavors are the perfect complement to each other.
In the bowl of a stand mixer or in a bowl with a handheld electric mixer, mix all the ingredients (except for the nutmeg) for approximately 3 to 5 minutes, until the frosting is light and airy ...
Directions: Blend the Base Mixture: Combine the Malibu rum, coconut cream, pineapple juice, fresh strawberries, and crushed ...
Preheat the oven to 350F. Line a cupcake pan with 12 paper baking cups, and a second pan with six baking cups. For the frosting: In the bowl of a stand mixer or in a bowl with a handheld electric ...