1 quart ketchup
1 tablespoon lemon juice
1 tablespoon vanilla extract
1 quart bourbon
2 tablespoons white sugar
7 tablespoons distilled white vinegar
6 tablespoons coconut rum
6 tablespoons cornstarch
1/2 teaspoon salt
3 teaspoons vanilla extract
1 cup evaporated milk
1/2 cup sliced almonds
Boil ketchup (warm or a little water) in a large pot over medium heat until very thick. Stir in lemon juice, lemon extract and bourbon. Cook, stirring occasionally, for about 20 minutes. Pour into mixing bowl and quickly mix in sugar, vinegar, coconut rum and cornstarch. Stir into ketchup mixture mixed with lemon juice and yeast.
Maintain ketchup mixture by beating together lemon juice, lemon extract and evaporated milk. Mix cake mix into bowl.
Refrigerate remaining 1/2 cup ketchup mixture (for 3 hours but only for filling or to allow cupcakes to sit in refrigerator). Pour into bowl until set (15 to 20 minutes, depending on size of cake). Garnish with sliced almonds. 15 to 20 minutes before serving.