Coconut cupcakes

About a month ago, we were at Target and noticed that they were selling coconuts. For some silly reason, it was decided that we should buy one and fill it with rum. It marinated in the fridge for several weeks this way, until Saturday morning, when I decided to give all that yummy rummy coconut a new home.

If you don't want to use the rum, just add a little more milk until the batter is at a good consistency.

This is adapted from a Barefoot Contessa recipe, but with a very un-Martha frosting!

-3 sticks unsalted butter, at room temperature
-2 c sugar
-5 large eggs, at room temperature
-1 1/2 tsp vanilla
-3 c flour
-1 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-3/4 c milk (make it 1 cup if you don't use rum)
-4 oz shredded coconut, soaking in 1/4 c of dark rum

Using a mixer, beat the butter and sugar on medium speed for 3 to 5 minutes, until light yellow and fluffy. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, slowly add the dry ingredients and the milk to the batter, mix until just combined. Then add the coconut and rum, and mix again until just combined.

Grease the muffin tin (or use paper cups) and fill the batter to the top. Bake for 25 minutes at 350 degrees, or until the center comes out clean with a toothpick. This should make about 2 dozen cupcakes.

So, I am really bad at making frosting. Like, REALLY bad. To accomodate for my disability, I just blended together a can of store-bought vanilla frosting with half a bag of shredded coconut and a tablespoon of rum. I encourage you to find a method that works for you, but my fake version is pretty decent if you're as frosting illiterate as I am...