Susie Homemaker's Rum Cup Cakes 1 cup chopped pecans, toasted 1 18-1/2 ounce yellow cake mix 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix 4 eggs, room temperature 1/2 cup cold milk 1/2 cup vegetable oil 1/2 cup dark rum 1. Preheat oven to 325 degrees F. 2. Line muffin pan with paper liners. Sprinkle toasted pecans on the bottom of liners. 3. Combine all cake ingredients in a large stainless steel bowl. Beat for 2 minutes on high with electric mixer. 4. Pour batter into prepared cups. 5. Bake for 27-29 minutes or until toothpick comes out of center completley clean. 6. Cool on a cooling rack. Prick top of cupcakes with toothpick. Buttered Rum Glaze 1/2 cup unsalted butter 1/4 cup water 1 cup sugar 1/2 cup dark rum 1. Melt butter in saucepan. 2. Stir in water and sugar. Boil 5 minutes, stirring constantly. 3. Remove from heat and stir in rum. Be very careful when adding the rum, it will cause steam, so you do not want to brn yourself on this step! Butter Cream Frosting 1 package(s) 16 ounces, confectioners' sugar 1/2 cup (1 stick) butter, softened 1 1/2 tsp vanilla extract 4 Tbsp milk, plus up to 2 tablespoons more, as needed 1. Before starting, place your stainless steel bowl and the arms for mixer into the freezer, for about 5 minutes. The cold bowl and arms form stiffer peaks in your frosting. 2. In large bowl, with mixer at medium-low speed, beat sugar, butter, vanilla, and 4 tablespoons milk until blended. 3. Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula. 4. Beat in more milk as needed for easy spreading consistency. 5. Once the cupcake is glazed, a dollop of of butter cream frosting added, drizzle remaining glaze over the top of the butter cream and insert a vanilla filled Pirouette cookie.