Birthday rum and coconut cupcakes

I baked these cakes in memory of my Auntie Kate whose birthday is tomorrow.

My auntie Kate was my second mum and I miss her every day, more so around times like birthdays and holidays. She was one of the people who taught me how to bake - I used to stay with her in the holidays and we'd get out some cook books and decide what delicious cake we were going to make. One of my favourite memories is making a steamed apple pudding in the microwave with her - we'd never baked in a microwave before and we were so happy it turned out perfectly. 

Although she struggled with eating disorders she was a born feeder - I still remember Manny's face the first time we popped to hers for a 'snack' when visiting and she'd laid on a banquet of home made baked treats. 

She loved to party and dance and I always remember her and my mum showing Manny how to dance properly to Status Quo. 

As you can imagine drink was often involved in our lives (once I was old enough obviously!), so I decided to make a nice boozy cupcake to toast the wonderful life she led that was taken from us far too soon. 

The cake recipe is adapted from a Screwdriver cupcake recipe in Booze Cakes

3 eggs

174g unsalted butter softened

1.5 cups caster sugar

2 tsp orange zest

2.5 cups plain flour

2.5 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup orange juice

1/2 cup bacardi (or any rum)

1 cup sweetened flaked coconut

Preheat oven to 180 degrees. 

Cream butter and sugar till light and fluffy. Beat eggs and then add to the mixture with the orange zest. 

Combine flour, baking powder, baking soda and salt in a bowl. In a separate bowl or jug mix the orange juice and vodka. I used freshly squeezed orange juice and added some of the pulp as well. 

Add flour and vodka mixtures alternately to the butter/egg mixture. Fold in the coconut and bake for 21 or so minutes. 

Let cool before frosting. 

The frosting recipe in the book made a soup consistency of frosting, so my recipe is a little vague. 

85g unsalted butter, softened

1/5 tsp vanilla

3 tbs orange juice

1/2 cup double cream

3 tablespoons rum (I may have added extra)

icing sugar

The book states 2 cups of icing sugar but I used way more than that but didn't measure how much I used. Start with two then add until you have a good piping consistency. 

To make the frosting you cream the butter and sugar for about 5 mins. Then add the vanilla, orange juice and cream. Mix again. Add more sugar if necessary and then add the rum. 

Top with some orange zest and more shredded coconut if you wish. 

These cakes were delicious - light and moist with a nice hit of boozy'ness. The shredded coconut kept the cakes moist for days. I'm starting a campaign to have it available here - why isn't it? 

Happy Birthday Auntie Kate - I raise a cupcake to you x