Our Mai Tai Cupcakes made with Betty Crocker™ Super Moist™ yellow cake mix and brushed with a rum-infused glaze are full of the tropical flavors of the islands.
Provided by Angie McGowan
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : ServingSize 1 Serving
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