Recipe 2 - Running Rum Runner Cupcakes

Some people think I have an obsession with cupcakes and I probably do. I think they are truly the perfect dessert because they are easily served, require no utensils or plates and provide endless decoration possibilities or can be personalized to suit individual party guests. You will see a lot of cupcake recipes show up in this blog but I am starting out with a tropical summer time flavored cupcake that was developed base on a drink that I was introduced to by my sister-in-law April. White cake mix isn’t my favorite cake flavor…but it is a great base to create unique flavors. I’ve never had a preference in cake mixes, but Christy swears by Duncan Heinz. RunNinG rUm RuNnEr cuPcaKes 1 White Cake Mix (add eggs as directed, water less 3 TBS and ½ the amount of oil) Coconut Milk (the other ½ of the full amount of oil) ¼ cup crushed pineapple drained 1 TBS dark rum or rum extract 1 TBS orange juice Mix all ingredients together well with a mixer and bake as directed. Let cupcakes cool completely before frosting. Frosting: 1 can white frosting (I think whipped goes on easiest) 1 TBS Marciano cherry juice Mix the frosting and juice and then frost cupcakes.

Decorating: The best thing about cupcakes is that you can decorate them in so many different ways. Here are a few suggestions on decorating these Running Rum Runner Cupcakes. Dip cupcakes in coconut flakes Top with a Marciano cherry Top with a candied orange slice Dip cupcakes in sand colored sprinkles or sugar and put a cocktail umbrella in the top to resemble the beach Traveling Cowgirl Cooking Tip: People eat with their eyes first, purchase colorful or theme appropriate cupcake tin paper liners to entice your guests with their eyes before you knock their spurs off with flavor.