Malibu Rum and Pineapple Cupcakes with Butterscotch Schnapps Icing

One of my favorite mixed drinks to order is Malibu Coconut Rum mixed with pineapple juice.  If you have never tried it, well then you are missing out, big time.  I would consider it to be a somewhat girlie drink, so if you are looking for a more masculine version, or a more potent version try Malibu Black with pineapple juice.  The difference in the two is the regular Malibu rum is 50 proof and the Malibu Black is 70 proof. For the cupcakes, either will work, but if you want to taste the rum flavor, use Malibu Black.

Cupcake Recipe:

1 box Duncan Hines yellow cake mix

3 eggs

1/3 cup Canola oil

1/2 cup Malibu rum Black

2/3 cup Pineapple juice

1 8oz. can Crushed pineapple, drained

Add yellow cake mix, eggs and oil. Instead of adding water as the cake mix box suggests, replace it with rum and pineapple juice.  Mix well on medium speed.  Add crushed pineapple and mix until just incorporated.  Line muffin pan with liners or spray with non-stick cooking spray.  Fill each liner 2/3 of the way with batter and bake in a 350 degree oven for 18-20 minutes.  Let cool completely before frosting.

Butterscotch Schnapps Icing:

1 cup butter, softened

4-6 cups Powdered Sugar

1/4 cup Butterscotch schnapps

1 Tbsp Vanilla

Cream butter until smooth, add schnapps and vanilla.  Gradually add powdered sugar until desired consistency is reached.

Garnish with a maraschino cherry or even some toasted coconut would work nicely.  I hope you enjoy these as much as we did!  I will definatly make these again, SOON!

Cheers,

Jessica