Mai Tai Cupcakes. Yes, you did read that correctly. The combination of orange juice, pineapple juice, grenadine and coconut rum, all rolled into a delicious cupcake, topped with a matching, creamy icing.
Mai Tai Cupcake Recipe:
1 box Duncan Hines orange supreme cake mix
1 small box instant coconut cream pudding
8 oz. sour cream
1/2 cup vegetable oil
1/2 cup pineapple juice
1/2 cup coconut rum (I used Parrot Bay)
2 teaspoons grenadine syrup
Beat all ingredients well, using an electric mixer. Distribute evenly into lined muffin pan and bake at 350 degrees for about 22 minutes. Remove from pan, cool completely before icing. Top with candy orange slices and parasol umbrellas for effect.
Mai Tai Icing Recipe:
1 cup vegetable shortening
1 stick butter, softened
2 lbs confectioners sugar (powdered sugar)
1/2 cup liquid (divide evenly in thirds: pineapple juice, orange juice, coconut rum)
2 teaspoons greanadine syrup
Cream butter and shortening until blended well, using electric mixer. Add sugar and liquid, mixing at medium speed for about 5 minutes. Consistency should be nice and creamy. Top cupcakes with icing and enjoy!