Mai Tai Cupcakes



Mai Tai Cupcakes


1 box Betty Crocker™ SuperMoist™ yellow cake mix
3/4 cup pineapple juice
1/2 cup vegetable oil
2 tablespoons orange juice
2 tablespoons lime juice
3 eggs

Rum Glaze
2 tablespoons powdered sugar
2 tablespoons butter, melted
2 tablespoons spiced rum
2 tablespoons coconut rum

1/2 cup shortening
1/2 cup butter, softened
1 box (1 lb) powdered sugar (4 cups)
1/8 teaspoon almond extract
1/8 teaspoon coconut extract
3 to 4 teaspoons milk

24 maraschino cherries with stems, if desired


Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.

In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.

In small bowl, mix glaze ingredients until sugar is dissolved. Brush glaze over cupcakes.

In large bowl, beat shortening and 1/2 cup butter with electric mixer on low speed until smooth. Gradually add 4 cups powdered sugar, 1 cup at a time, beating until combined. Add extracts and 2 tablespoons of the milk; beat until blended. Add enough of the remaining 1 to 2 tablespoons milk, 1 teaspoon at a time, beating until frosting is light and fluffy.

Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes. Garnish with cherries.

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