Mai Tai Cupcake

Ingredients

• 1 box cake mix yellow
• 0.8 cup pineapple juice 
• 0.5 cup vegetable oil 
• 2 tablespoons orange juice 
• 2 tablespoons juice of lime 
• 3  eggs 
• 2 tablespoons powdered sugar 
• 2 tablespoons butter melted
• 2 tablespoons spiced rum 
• 2 tablespoons frangelico 
• 0.5 cup shortening 
• 0.5 cup butter softened
• 1 lb powdered sugar (4 cups)
• 0.1 teaspoon almond extract 
• 0.1 teaspoon coconut extract 
• 3 teaspoons milk 
• 24  maraschino cherries with stems, if desired

Equipment

• bowl
• oven
• hand mixer
• toothpicks
• aluminum foil
• muffin liners

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pans).
2. Place foil or paper baking cup in each of 24 regular-size muffin cups.
3. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
4. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
5. In small bowl, mix glaze ingredients until sugar is dissolved.
6. Brush glaze over cupcakes.
7. In large bowl, beat shortening and 1/2 cup butter with electric mixer on low speed until smooth. Gradually add 4 cups powdered sugar, 1 cup at a time, beating until combined.
8. Add extracts and 2 tablespoons of the milk; beat until blended.
9. Add enough of the remaining 1 to 2 tablespoons milk, 1 teaspoon at a time, beating until frosting is light and fluffy.
10. Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes.
11. Garnish with cherries.