Double Smoked Rum Cupcakes
Rum-spiked cake cupcakes with toasted coconut and pecans, smoked both in the batter and again in the fluffy rum frosting.
Ingredients
| 1/2 cup | 120 ml | coconut flakes |
| 1/2 cup | 120 ml | vegetable oil |
| 4 | room-temperature eggs | |
| 1/2 cup | 120 ml | whole milk |
| 1 box | butter or yellow cake mix | |
| 1/2 pack | instant pudding mix (vanilla) | |
| 1/2 cup | 120 ml | dark rum |
| 1 cup | 240 ml | chopped pecans |
| — | applewood chips | |
| 4 tsp | 20 ml | dark rum (frosting) |
| 1 1/2 tsp | 7.5 ml | vanilla extract |
| 1/2 cup | 120 ml | softened butter |
| 16 oz | 455 g | confectioners' sugar |
Instructions
- Preheat the oven to 325°F (165°C).
- Line a muffin pan with paper liners.
- Over medium heat in a dry skillet, roast the coconut and pecans for 10 minutes. Set aside 1/3 cup for later.
- Combine all the cupcake ingredients in a large bowl and stir for 2 minutes on high with an electric mixer. Fold in the pecans and coconut flakes.
- Load the smoking gun with applewood chips, connect the hose to the smoking dome over the bowl, turn on the gun and ignite the chips. Once the bowl is full of smoke, turn off the gun and let it infuse for 30 seconds.
- Pour the batter into the lined muffin pan.
- Bake for 30 minutes, or until a toothpick comes out of the center completely clean. Place on a cooling rack.
Frosting 8. Refrigerate your mixing bowl for about 5 minutes before beginning. 9. In a large bowl, set the mixer on medium-low and add the sugar, butter, vanilla and 4 tsp rum until fully combined. 10. Turn the mixer to high to make it light and fluffy, occasionally folding with a rubber spatula. Add more rum while folding as needed. 11. Place the smoking dome on the bowl. Load the smoking gun with applewood chips, connect the hose, turn on the gun and ignite the chips. Once full of smoke, turn off the gun and let it infuse for 30 seconds. 12. Pipe the frosting onto the cooled cupcakes and sprinkle with the reserved pecans and coconut flakes. Enjoy!