Ingredients
3 large eggs, lightly beaten1/2 cup unsweetened pineapple juice1/2 cup canola oil1 cup canned coconut milk2 teaspoons rum extract3 cups all-purpose flour2 cups sugar2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon saltFROSTING:1 cup butter, softened3 tablespoons canned coconut milk1 teaspoon rum extract3-1/2 cups confectioners’ sugarOptional: Toasted sweetened shredded coconut, maraschino cherries, pineapple wedges
Preparation
Preheat oven to 350°. Line 24 muffin cups with foil liners. In a large bowl, whisk eggs, juice, oil, milk and extract until well blended. In another bowl, whisk flour, sugar, baking powder, baking soda and salt; gradually beat into egg mixture.
Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
In a large bowl, beat butter until creamy. Beat in coconut milk and rum extract. Gradually beat in confectioners’ sugar until smooth. Spread over cupcakes. If desired, garnish with coconut, cherries and pineapple wedges.
