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 ...

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 rum and coconut to the measuring cup then fill it the remainder with water.

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.

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.

Divide the batter evenly among the three pans, filling each about ¼ full. Bake 20 to 25 minutes or until golden brown, the edges pull away from the sides of the pan and a tester comes out clean.

Directions: Blend the Base Mixture: Combine the Malibu rum, coconut cream, pineapple juice, fresh strawberries, and crushed ...