Mai Tai gluten-free cupcakes

Mai Tai cupcakes (makes 12 muffin size cakes)

Ingredients
125g (4.5 ounces) butter, softened
150g (5.2 ounces) caster sugar
2 eggs
225g (8 ounces) self-raising gluten-free flour
3 tablespoons light Rum
2 tablespoons Triple sec
orange food colouring


Cooking instructions

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, milk, rum and Triple sec.
5. Divide mixture among cases.
6. Bake for 25-30 minutes.
7. Place cakes on a wire rack to cool.

To decorate (for 12 muffin size cakes)

Ingredients
113g (1/2 cup) white butter, softened
225g (8 ounces) cream cheese, softened
Zest of one orange
Juice of one orange
625g icing sugar (4 - 5 cups powdered sugar)
6 orange cocktail umbrellas
36 Sunkist Orange Jelly Belly beans

1. Beat butter, cream cheese, sugar, zest and juice.
2. Slowly beat in icing sugar.
3. Fill piping bag with the orange frosting and spoon onto top of cakes.
4. Place three jelly beans in center of cakes.
5. Push cocktail umbrella into top of cakes.

Have a sweet day!