Mai Tai cupcakes (makes 12 muffin size cakes)
Ingredients
125g (4.5 ounces) butter, softened
150g (5.2 ounces) caster sugar
2 eggs
225g (8 ounces) self-raising gluten-free flour
3 tablespoons light Rum
2 tablespoons Triple sec
orange food colouring
Cooking instructions
- Preheat oven to 160-180 deg C (325-350 deg F).
- Line muffin tray with paper cases.
- Beat butter and sugar with an electric mixer until the mixture turns a pale colour.
- Beat in eggs, flour, milk, rum and Triple sec.
- Divide mixture among cases.
- Bake for 25-30 minutes.
- Place cakes on a wire rack to cool.
To decorate (for 12 muffin size cakes)
Ingredients
113g (1/2 cup) white butter, softened
225g (8 ounces) cream cheese, softened
Zest of one orange
Juice of one orange
625g icing sugar (4 - 5 cups powdered sugar)
6 orange cocktail umbrellas
36 Sunkist Orange Jelly Belly beans
- Beat butter, cream cheese, sugar, zest and juice.
- Slowly beat in icing sugar.
- Fill piping bag with the orange frosting and spoon onto top of cakes.
- Place three jelly beans in center of cakes.
- Push cocktail umbrella into top of cakes.
Have a sweet day!