Tropical cupcakes that will make you feel like you're sitting on a warm, sunny beach!
- 1 box yellow cake mix with pudding in the mix
- 3/4 cup (6 ounces) pineapple juice
- 1/2 cup vegetable oil
- 2 tablespoons orange juice
- Juice from one lime
- 3 eggs, room temperature
- Optional: Orange food coloring
- 2 tablespoons powdered sugar
- 2 tablespoons butter
- 4 tablespoons spiced rum ++
- 4 drops coconut extract
- (++ If serving to children, substitute 2 teaspoons run extract and 3 tablespoons orange juice)
- 1/2 cup shortening
- 1/2 cup butter, room temperature
- 4 cups (1 pound) confectioner's sugar
- 1/8 teaspoon almond extract
- 1/8 teaspoon coconut extract
- 1 tablespoon maraschino cherry juice
- 1 tablespoon spiced rum (omit if serving to children and increase the milk)
- 2 tablespoons milk (plus more if needed for consistency)
- Pineapple or lime wedges, maraschino cherries
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Line cupcake pan with 16 paper or foil liners. Lightly spritz liners with non-stick cooking spray.
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Place all the cupcake ingredients into a larger bowl and blend with an electric mixer 30 seconds on low speed. Increase speed to medium and beat another two minutes.
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Divide half of the batter equally between the cupcake liners, and then tint the remaining batter in the bowl a light orange color.
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Divide orange batter between the cupcake liners, layering on top of the yellow batter.
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Bake 18 to 20 minutes (rotate pan half way through baking) until a wooden skewer inserted into center of a cupcake comes out clean.
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Cool cupcakes in pan for five minutes then remove and place on a wire cooling rack. Cool completely before glazing.
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Place all ingredients in a microwave safe dish and microwave on high for one minute. Stir and heat again in 20 second intervals until butter melts. Set aside to cool a bit.
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In the bowl of a standing mixer, beat the shortening and room temperature butter together until creamy, about 2 minutes on low speed.
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Gradually add 2 cups of the confectioner's sugar, beating until incorporated.
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Add the 2 tablespoons of milk and beat until smooth.
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Gradually add the remaining 2 cups of sugar and incorporate.
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Add the tablespoon of rum, the tablespoon of cherry juice and the extracts.
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Beat until icing is light and fluffy, adding more milk one teaspoon at a time until desired consistency is reached.
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Once the cupcakes are completely cooled, prick the tops with the tines of a fork several times, piercing about 1/4-1/2 inch deep.
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Brush the glaze over the top of each cupcake.
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Fill a pastry-decorating bag, fitted with a large star tip, with the icing.
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Pipe decorative swirls on top of each cupcake and garnish with fruit.
