Rum Cuppycakes with Coconut Frosting

These delicious gluten, dairy, corn, soy free Rum Cupcakes are light, fluffy, and moist, and are complimented nicely with Coconut Frosting and lightly toasted coconut. There is no actual alcohol in this recipe so it is fun for the whole family.

Rum Cuppycakes with Coconut Frosting--by Mia

  • Servings: 24
  • Difficulty: easy
  • Print
For the Cuppycakes:
3 1/4 cups super fine rice flour
1 3/4 cups white sugar
4 tsp ground psyllium husk
1 tbsp vanilla extract
2 tbsp rum extract
1 cup milk of your choice (A2 protein, lactose free, rice milk, etc)
1 1/4 cups butter or dairy/gluten/soy/corn free spread (I like Nuttelex Original)
5 eggs
2 1/2 tsp gluten/corn free baking powder
1 tsp salt

For the frosting:
1 cup butter or dairy/gluten/soy/corn free spread (I like Nuttelex Original)
2 cups (or more if desired) gluten/corn free powdered sugar
3 tbsp superfine rice flour (if using a gluten/corn free powdered sugar that already as an      anti caking agent in it  you may omit this ingredient)
1/2 tsp vanilla extract
2 tsp coconut extract
1/4 cup toasted coconut flakes to garnish if desired

For the Cuppycakes:
1) Sift together sugar, flour, baking powder, and salt into a mixing bowl.
2) Add butter and mix on low, until mixture resembles coarse sand.
3) Add eggs one at a time, scraping bowl after adding each egg.
4) Mix vanilla, rum, and milk in a measuring cup or small bowl. Slowly add milk/vanilla/rum mixture into egg/flour/butter mixture on low speed.
5) Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
6) Line cupcake tins and fill 3/4 of the way full. Let sit for 20 minutes before placing in oven.
7) Put in oven after the 20 minutes are up and bake for 20 minutes or until toothpick inserted come out clean.
8) Place on wire rack to cool, while oven and cooling down put the coconut in to toast for a couple minutes (don’t let it burn). While the cuppycakes are cooling make the frosting.

For the Frosting:
1) Cream butter in to mixing bowl and beat on high until almost white.
2) Add powdered sugar and flour and mix on low until all of the powdered sugar and flour is incorporated into butter, then beat on high until there are no lumps.
3) Add vanilla and coconut extracts and mix on high (the higher the speed and the longer you mix the frosting, the lighter and fluffier it will become).
4) Frost the cuppycakes however you like, then garnish with the toasted coconut (there may be extra coconut left just save it for the next time or a different recipe).

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s