Instructions

For the Cake:

1. Preheat over to 350°.
2. Combine cake mix with eggs, oil, buttermilk and sour cream. Beat with a mixer on medium speed until combined.
3. Next add orange juice, rum, coconut extract and diced pineapple. Beat into cake on a low speed until combined.
4. Fill cupcake liners 2/3 full and bake for 12-15 minutes. Check after 12 minutes, and bake another 2-3 minutes until tops are golden or until you can insert a toothpick and it comes out clean. Baking times will vary by oven.
5. Allow cupcakes to cool in the pan for 5 minutes and then transfer them to a wire rack to cool.

For the Frosting:

1. Wipe down the inside of your stainless-steel bowl with vinegar to remove any grease. Combine sugar and egg whites in the bowl with candy thermometer attached.
2. Set the bowl over top of a pot with 1 ¼ cups of water covering the bottom. Place over medium heat.
3. Stir constantly with a whisk until the mixture reaches 140°-160°  The sugar should be dissolved in the egg whites. You can test this by placing a drop on your fingertips and rubbing them together. The mixture should be completely smooth.
4. Immediately place the mixing bowl on your stand. Using the wire whisk attachment, beat the eggs white on low for 2 minutes then increase to medium-high.
5. Beat for another 5 minutes. At this point, your frosting should have turned white and the body of the meringue starts to form. Increase the mixing speed to high. It will start to look glossy as the peaks begin to form. Beat for another 3-5 minutes until the bottom of your bowl is cool to the touch and your meringue has stiff peaks.
6. Turn your mixer down to medium-low. Slowly add your butter, 1 tbsp at a time. As you add more butter, the frosting might appear to have curdled and lost its body, but that’s ok. Scrape down the sides of the bowl.
7. Switch to the paddle attachment, add the vanilla extract and continue beating on medium-high speed until your frosting starts to have stiff peaks. Beat for about 3-5 minutes.