Mai Tai Cupcakes
Mai Tai Cupcake: These Island breeze Kid friendly tropical cupcakes may have no alcohol but they still bring all the flavors of the tropics. The perfect semi homemade cupcake bursting with orange, pineapple, lime, coconut and cherries. Transform your favorite party cocktail into party cupcakes. Light the tiki torches and get ready to party!
How to Make Edible Sand
- 6 ounces vanilla wafers (before grinding)
- 2 Oreo cookies
- Add the wafers and Oreo cookies to a food processor and pulse until cookies are finely ground.
- Take out any large pieces.
Edible Mini Tropical Drink Cupcake Topper
Tips for a Tender Moist Cake or Cupcakes
- Good ingredients equals great taste. To send your guests straight to cupcake heaven use only the best ingredients. Like real butter, real vanilla and dark dutch cocoa.
- Never over bake a cupcake. You can never save an over baked cupcake. You’re doing it right when your cupcakes look slightly sunken, rather than peaked. Test them with a toothpick if you’re unsure–if no batter clings to the pick, they’re done.
- Mix batter with a light hand. Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven. If you over mix your batter, you collapse those bubbles. To avoid this mix on a low speed, stopping just as all ingredients blend.
- Let all ingredients come to room temperature before baking. All ingredients incorporate into batter mush more easily if they’re at similar temperatures.
- Baking in advance? Freeze cupcakes. If you’re baking to eat right away, we recommend storing cupcakes at room temperature. But if they’re for tomorrow, freezing will retain their moisture much better than leaving them on a counter overnight.
Coconut Lime Frosting
- ¾ cup unsalted butter, softened
- 1 lime, zest and juice
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 2 pounds powdered sugar
- 5 tablespoons coconut water, regular milk or water
- 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 3 minutes.
HOW TO STORE FROSTING
Frostings that are made with shortening can be stored at room temperature in an air tight container on the counter up to 2 weeks. Frostings with butter, milk or cream cheese should be stored in the refrigerator with an air tight lid up to 2 weeks or freezer up to 3 months.
TIPS FOR A LIGHT AND FLUFFY FROSTING
- Good ingredients “real” butter not margarine
- Room temperature ingredients
- Be patient…you’ll need to whip the frosting at least 3 to 5 minutes (sometimes I do this step twice). This will allow air to incorporate into the butter and create the lightness you want.
- That’s it! It’s really not as hard as you might think.
Thank you so much for sharing with Full Plate Thursday. Hope you are having a great weekend and come back soon!
The perfect cupcake for summer, how cute! Thanks for linking up with What’s Cookin’ Wednesday!
Oh my!! These look delicious, Sheryl. Thanks for linking up to Tasty Thursdays. This post is being FEATURED this week. http://mandatorymooch.blogspot.com/2013/07/tasty-thursdays-48.html
Would you please tell me where you purchased the decorative pieces on top of the cupcakes & what is the “sand” made of.
Can’t wait to try these & your other recipes!
Thanks for sharing with us!
The mini bucket was purchased at Hobby Lobby, the other stuff was from Michael’s and the sand it ground up graham crackers. 🙂
Sheryl, Happy New Year!! I’m no longer doing my Tasty Thursdays linky party, but celebrating 2014 by joining forces with some other great bloggers for Best of the Weekend linky party each week. I’m featuring 12 of my favorite Tasty Thursdays features to start the year. This post is my favorite from July. Hope you will follow me to the party and link up your latest creations. Thanks, Nichi