Ingredients

The following ingredients have 24 Servings
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup butter (softened)
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup dairy sour cream
  • 1/4 cup milk
  • 1/4 cup rum
  • 1 cup toasted coconut
  • 1/4 cup chopped almonds
  • 1 cup unsalted butter (softened)
  • 5 cups powdered sugar
  • ½ teaspoon salt
  • 2 tablespoons white rum
  • 2-4 tablespoons half and half
  • 1/4 cup Toasted coconut
  • Grilled Pineapple chunks
  • Maraschino Cherries

Instruction

  • Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
  • In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat until combined, scraping side of bowl occasionally.
  • Add eggs one at a time, beating well after each addition. In a small bowl, whisk together sour cream, milk and rum. Alternately add flour mixture and sour cream mixture to butter mixture, beating on low speed after each addition just until combined.
  • Stir in coconut and almonds. Spoon batter into the prepared muffin cups.
  • Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes.
  • Remove cupcakes from pans; cool completely on wire racks. .