Mai Tai Cupcakes
Mai Tai Cupcakes is an American recipe that serves 24. One serving contains 203 calories, 0g of protein, and 6g of fat. For 47 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 50 minutes. 1184 people have tried and liked this recipe. A mixture of yellow food coloring, maraschino cherries, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Several people really liked this dessert. It is brought to you by Lady Behind the Curtain. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 1%, which is very bad (but still fixable). If you like this recipe, take a look at these similar recipes: The Bolo Tai – the Mai Tai with some Western Attitude, Mai Tai, and Mai Tai.
Servings: 24
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
3/4 cup butter, softened
1 teaspoon coconut extract
2 pounds confectioners' sugar
1 lime, zest and juice
1/3 cup maraschino cherries, chopped
1/4 cup orange jello powder
1/4 cup island pineapple jello powder
1/3 cup crushed pineapple, drained
1 teaspoon vanilla extract
5 tablespoons water
5 drops yellow food coloring (optional)
Equipment:
muffin liners
muffin tray
oven
bowl
toothpicks
Cooking instruction summary:
Preheat oven to 350 degrees. Line muffin tins with cupcake liners.Mix together the ingredients on the box, separate batter into two medium bowls (2 cups each). In one bowl add the orange jello, mix and add the chopped cherries, set aside. In the other bowl add the island pineapple jello, mix and add the crushed pineapple plus the food coloring. Mix until well combined. Add 1 tablespoon of the pineapple batter to all the cupcake liners, then 1 tablespoon of the orange jello batter on top. Bake 20 minutes or until a toothpick inserted into the center comes out clean. Cool in tins 10 minutes. Cool completely on wire racks. Frost, have fun and decorate! TIP: I found the mini pails at Hobby Lobby, the sun glasses are buttons I found at Michael's and the sand is ground up graham crackers.Whip the butter until fluffy, add extracts, whip until well combined. Add sugar 1 cup at a time, make sure to add water as needed, don't wait until the end. For a fluffy marshmallow like frosting whip an additional 2 minutes.
Step by step:
1. Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
2. Mix together the ingredients on the box, separate batter into two medium bowls (2 cups each). In one bowl add the orange jello, mix and add the chopped cherries, set aside. In the other bowl add the island pineapple jello, mix and add the crushed pineapple plus the food coloring.
3. Mix until well combined.
4. Add 1 tablespoon of the pineapple batter to all the cupcake liners, then 1 tablespoon of the orange jello batter on top.
5. Bake 20 minutes or until a toothpick inserted into the center comes out clean. Cool in tins 10 minutes. Cool completely on wire racks. Frost, have fun and decorate! TIP: I found the mini pails at Hobby Lobby, the sun glasses are buttons I found at Michael's and the sand is ground up graham crackers.Whip the butter until fluffy, add extracts, whip until well combined.
6. Add sugar 1 cup at a time, make sure to add water as needed, don't wait until the end. For a fluffy marshmallow like frosting whip an additional 2 minutes.
Nutrition Information:
covered percent of daily need
