COCONUT CREAM FROSTING
shredded coconut for garnish
pineapple chunks and cherries
2Preheat the oven to 350`F. In a small mixing bowl, mix together the rum, coconut cream, pineapple with its juice, and vanilla.
3In another small mix together the flour, baking powder and salt.
4In a medium mixing bowl beat the butter and sugar together until light and fluffy, then add the eggs one at a time, beating as you go.
5While you’re mixing slowly add the rum mixture to the butter and sugar mixture.
6Then add the flour mixture slowly until all the ingredients are well incorporated.
7Fill cupcake wrappers 3/4 full and bake for 18 to 20 minutes, or until tops are starting to turn lightly golden brown.
8Let the cupcakes cool then ice them with the Coconut Cream Frosting below.
10In a medium mixing bowl, cream together the butter, cream cheese, and coconut cream with a mixer.
11Slowly add the powdered sugar and mix on low speed until it is completely incorporated.
12Ice cooled cupcakes and garnish with shredded coconut, pineapple chunks and cherries, if desired.