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Gluten free Mai Tai cupcakes

As part of my cocktail inspired cupcake collection I made for a friends Birthday. I also made Gluten free Mai Tai cupcakes.

Moist light rum and tripe sec cupcakes with a citrus orange creamy icing , decorated with a cute little cocktail umbrella and jelly beans are all you need to get the perfect summer feeling .

Gluten Free

12 Cupcakes

Method

Mai Tai cupcakes

  1. Preheat oven to 160-180 deg C (325-350 deg F)

  2. Line muffin tray with paper cases

  3. Beat butter and sugar with an electric mixer until the mixture turns a pale colour

  4. Beat in eggs, flour, rum, Triple sec and food colouring.

  5. Divide mixture among cases

  6. Bake for 25-30 minutes until cakes bounce back when lightly pressed

  7. Place cakes on a wire rack to cool

Orange cream cheese frosting

  1. Beat the butter until super soft and creamy

  2. Add the cream cheese , orange zest and juice, beat until well combined

  3. Add the sifted icing sugar and beat until you have a soft, well combined icing

To decorate

  1. Spoon icing on to top of cooled cupcakes

  2. Place three jelly beans on top of each cupcake

  3. Push a cocktail umbrella at an angle into top of each cupcake

Ingredients

Mai Tai cupcakes

  • 125g butter (unsalted, at room temperature)

  • 150g caster sugar

  • 2 large eggs

  • 225g gluten free self raising flour

  • 3 tbsp light rum

  • 2 tbsp Triple Sec

  • dropfood gel (orange)

Orange cream cheese frosting

  • 200g cream cheese

  • 500g icing sugar

  • 70g butter (unsalted, at room temperature)

  • 1 oranges (juice & zest)

To Decorate

Equipment

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Mai Tai Cupcake
Mai Tai Cupcakes

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