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Ingredients
  • subheading: Mai Thai Cupcakes:
  • 430g - 3 ½ cups plain (all-purpose) flour
  • 265g - 1 ¼ cups caster (superfine) sugar
  • 3 tsp baking powder
  • ½ tsp fine salt
  • 125g - ½ cup unsalted butter, softened
  • 2 large eggs
  • 250ml - 1 cup coconut milk
  • 125ml - ½ cup pineapple juice
  • 60ml - ¼ cup orange juice
  • 125ml - ½ cup vegetable oil
  • 1 tsp vanilla extract or vanilla bean paste
  • Zest of 1 lime
  • 1 tsp rum flavouring
  • Yellow food gel
  • Orange food gel
  • 20 Pineapple wedges
  • 20 maraschino cherries
  • subheading: Frosting:
  • 500g - 2 cups unsalted butter, softened
  • 500g - 4 cups icing (confectioners’) sugar
  • 2 to 4 tsp vanilla extract or vanilla bean paste
  • 2 tbsp full-cream (whole) milk (at room temperature) (optional, but recommended)
  • Zest of 1 lime
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