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Double Smoked Rum Cupcakes

Double Smoked Rum Cupcakes

Ingredients:

  • ½ a cup of coconut flakes
  • ½ a cup of vegetable oi
  • 4 room temperature eggs
  • ½ a cup of whole milk
  • 1 box of your favorite brand of butter or yellow cake mix
  • ½ a pack of instant pudding mix (vanilla flavored)
  • ½ a cup of dark rum
  • 1 cup of chopped pecans
  • Applewood chips

Frosting:

  • 4 tsp of dark rum (add 2 tsp if needed)
  • 1 ½ a tsp of vanilla extract
  • ½ a cup of softened butter
  • 16 oz of confectioners' sugar

Instructions:

  • Preheat oven to 325 degrees F.
  • Set your muffin pan with paper liners.
  • In a  medium heat in a dry skillet, roast coconut and pecans for 10 minutes.
  • Set ⅓ a cup for later. 
  • Combine all ingredients in a large bowl Stir for 2 minutes on high with electric mixer. Add pecans and coconut flake into the mix. 
  • Load the smoking gun with applewood chips, connect the hose to the smoking dome, turn on the gun and ignite the wood chips.
  • Once your bowl is full of smoke, turn off the gun and let it infuse for 30 seconds.
  • Pour batter into lined muffin pan.
  • Bake for 30 minutes or until toothpick comes out of center completely clean.
  • Place on a cooling rack.

For Frosting:

  • Refrigerate your mixing bowl for about 5 minutes before beginning. 
  • In large bowl, set your mixer on medium-low and pour in the sugar, butter, vanilla, and 4 tsp of rum until fully combined.
  • Set mixer on high to get the mix light and fluffy, occasionally folding with a rubber spatula.
  • Pour in more rum while folding as needed.
  • Place smoking dome on the bowl.
  • Load the smoking gun with applewood chips, connect the hose to the smoking dome, turn on the gun and ignite the wood chips.
  • Once your bowl is full of smoke, turn off the gun and let it infuse for 30 seconds.
  • Pipe on the frosting on the cool down cupcakes and sprinkle with remaining pecans and coconut flakes. 
  • Enjoy!