My friend Amanda made these "rum cakes" for a work Christmas party years ago, but she cut a whole angel food cake into small cubes, frosted five sides and rolled them in chopped walnuts. Tasty, but really messy (to make and eat). I made them that way once, then converted over to the excellent form of the cupcakes. I split the frosting now to make 1/2 the batch without rum, but the sprinkles needed to be added. I mean, who doesn't love sprinkles?
So, in honor of Amanda, here's the recipe:
Midgett Rum Cakes
1 box angel food cake mix
3 cubes butter, softened
4 cups powdered sugar (or more - taste and feel the buttercream)
3-5 Tbs. rum (or 2 Tbs. milk and some almond extract)
Mix up a boxed angel food cake, and bake in 24 cupcake liners instead of tube pan. Let cool.
Beat the butter and sugar on high in Kitchenaid mixer, then add rum (or other liquid) to taste. Adjust frosting with added sugar or liquid, then pipe or spread onto cupcakes, add sprinkles, and enjoy!!