Mai Tai Cupcake

Ingredients

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

Equipment

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

Directions

1. Heat oven to 350F (325F 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.