or The kind of cupcakes I make when my coconut hating sister is not around.
There once was a humble cupcake.
- I’ll let you decide which is the humble one of which I speak.
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Who dreamed of being something great!
- Sigh. How I wish I was something great.
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Unfortunately he ended up being forgotten on the counter, went stale and eventually ended up in the landfill. The end!
Okay, lets now talk about frosting. There is nothing better than whipping up a box mix for cupcakes. Yep, I’m talking comes in a box for less than a buck, full of chemicals and other natural goodness cake mix (do you think there are bug parts in there too, Bren?). I love them when I want no fail cupcakes fast so I can spend time on the good part, the froooosting!
I had already started a batch of Devil’s Food cupcakes this morning when we had to cancel having Corin and her kids over for the day. I went from my plan of making strawberry frosting (same recipe different berry) to thinking about coconut frosting. Corin really doesn’t care for coconut, so I try to avoid using it when she’s around. Now was my chance! To be free of the oppression of my older sister!
I decided to use half butter, half shortening for the frosting. The shortening gives the frosting a lighter texture than all butter buttercream and it holds up a bit better to the warm temps we’re currently experiencing. With half butter you’ll still have some yummy flavor. I added powdered sugar, salt and some of my secret ingredient, then beat the bejeebies out of it all.
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- Betcha you’ll never guess what my secret ingredient was.
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Then I slathered the cupcakes in frosting.
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Toasted up a bunch of coconut and then rolled the tops of the frosted cupcakes in it. YUM!!!
- Sorry, I wont give away my secret ingredient.
And so the humble cupcake’s fate was not as originally foretold .
He went on to live a happy few hours, rising to become the highest pupcake cupcake in the land!
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- Seriously, I’m not telling you what I used for liquid in my frosting
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Reigning over all the other frosted cupcakes until the end of their little cupcake days. Which is something like a day and a half (if they’re among the lucky last) around here.
- Okay, fine, here’s a hint. It rhymes with Kalibu Hum.
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Looking to make some Malibu Rum Frosting of your own?
This makes enough frosting to generously frost 24 cupcakes.
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Malibu Rum Frosting
1/2 butter, softened
1/2 shortening (I use Crisco)
4 1/2 – 5 cups powdered sugar
pinch of salt
4-5 Tablespoons Malibu Rum
Add all to a mixing bowl and beat on med. high for 3-4 minutes. Add more sugar if it’s too runny or more rum if it’s too stiff. Enjoy!
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Tags: Baking, Cupcakes, Frosting, Malibu Rum, Recipe
you what i really like? the fact you piled the cupcakes with frosting. piled! so many gals just smear barely a thin layer of the sweet stuff. for pity sake. but not you. you aren’t frugal with your sweet! and i like that about you, dani. so thank you, from the bottom of my heart. now where’s my cupcake??? malibu rum in the frosting huh? hmmmmm. ;o)
I loved being the frosting taste tester. Let me know if I can ever be of service again. I’m happy to sacrifice myself in the name of cupcake frosting development.
These were wonderful. Definitely a favorite.
My philosophy is, if you’re going to have some frosting, HAVE SOME FROSTING!
I thought it was pretty huge that you didn’t scrape the frosting in to the trash, Dad. I was fixing on leaving some unfrosted for you but decided to wait and see if you liked this frosting first.
I like that frosting. You could make mine with a little frosting and lots of coconut. .