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Steps
1
Heat oven to 325°F. Place paper baking cup in each of 18 regular-size nonstick muffin cups.
2
In large bowl, mix cake mix, 1 cup rum, the water, oil and eggs with whisk until blended. Divide batter evenly among muffin cups.
3
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 45 minutes.
4
In medium bowl, mix butter, sugar, milk and 1 teaspoon rum with electric mixer on low speed 30 seconds. Beat on medium-high speed until well blended and fluffy, scraping down side of bowl as necessary.
5
Frost cooled cupcakes. Sprinkle tops with coconut.
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To toast the coconut, place a small skillet over medium heat. Cook the coconut, stirring frequently, until golden. Remove from heat immediately.
If desired, you can use a simple vanilla buttercream instead of the rum frosting.
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Nutrition Facts are not available for this recipe
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