Last night I was home alone and having a drink and chatting on twitter like you do and the idea of cupcakes flavoured with Malibu came up so it just had to be done of course. I used the hummingbird bakery cookbook and used their vanilla cupcake recipe recipe and vanilla butter cream icing recipe but with a few changes
For the cake it had 120 ml of whole milk. I used 90 ml milk and added 30 ml of Malibu. This turned out to be pretty subtle so would maybe up it a bit more next time but not to much. There was a subtle coconut flavour and it balanced out the icing well
For the butter cream icing there was 25 ml of milk used in the icing. So I subbed 15 ml of milk for Malibu and it was stronger but still not overpowering but just the right amount I personally thought.
Now I am pretty hopeless with the piping bag but a couple of these came out passable :o) Finally getting the hang of it maybe? For the sprinkle element I used dessicated coconut that I had coloured with a few drops of red food colouring. Simply put it in a small jar and stirred in the colouring until it was evenly coated. Left to dry out on a sheet of kitchen paper until it was needed. Although it looks more orange than red but never mind.
Loved how light and fluffy these turned out to be. I tried the red velvet cupcakes and they were a disaster so was relieved these came out OK.