Mai Tai Cupcake

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From Betty Crocker Kitchens - Blogger Angie McGowan of Eclectic Recipes takes the tropical flavors of a Mai Tai and turns them into a cupcake treat!

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  • 24

Ingredients

  • 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
  • Frosting
  • 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
  • Garnish
  • 24 maraschino cherries with stems, if desired

Preparation

Step 1

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.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you are using 2 (12-cup) muffin pans and baking all the cupcakes at one time, rotate the pans halfway through the baking time to ensure even baking.

Don’t have a decorating bag? Simply spoon the frosting into a large resealable food-storage plastic bag and cut off a corner of the bag to pipe frosting onto cupcakes.

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