Rum Punch Cupcakes
INGREDIENTS
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Yield: 24 cupcakes
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Ingredients:
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For the cupcakes:
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3 cups all-purpose flour
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½ tsp. baking powder
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½ tsp. baking soda
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¾ tsp. salt
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¼ tsp. freshly grated nutmeg
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16 tbsp. unsalted butter, at room temperature
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2 cups sugar
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3 large eggs, at room temperature
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2 large egg yolks, at room temperature
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1 tbsp. vanilla extract
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¾ cup canned coconut milk
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3 tbsp. dark rum (optional)
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For the rum glaze:
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6 tbsp. canned coconut milk
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3 tbsp. sugar
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¼ cup dark rum
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For the frosting:
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1 cup chopped pineapple
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2-3 tbsp. rum
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2 tsp. freshly squeezed lime juice
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2 cups heavy cream
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½ cup plus 2 tablespoons confectioners’ sugar
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