The next step was to melt butter and brown sugar in a pan. After the butter and brown sugar was melted I added rum to the mixture. I then placed one pineapple ring into each cupcake tin and spooned the mixture evenly into each tin, covering the pineapple.
While the cupcakes were baking, I whipped up the boozy whipped cream. This was simple and oh, so delicious! You make the whipped cream by beating heavy whipping cream with sugar. Then add a few Tbsp. of any liquor of your choice. I used Triple Sec in the whipped cream to go with the cakes.
Here's how the cakes looked when I pulled them out of the oven.
Now, for the scary part. Taking the cakes out of the cupcake pan. I pressed a cookie sheet to the top of the cupcake pan and quickly flipped the pan over. The miniature cakes slid right out. I was impressed with how easily I was able to remove them from the pan.
Then each cake was topped with a spoonful of boozy whipped cream, toasted coconut, and a cherry. The miniature booze cakes were a hit on girl's weekend.