Mai Tai Cupcake Recipes
MAI TAI
Provided by Ina Garten
Time 5m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Dip the rim of a tall glass into the egg whites, and then the sugar. Put the rum, Triple Sec, and juices into a cocktail shaker. Shake to mix. Fill the glass with the ice and pour the cocktail over it. Decorate with cherries, pineapple, and/or orange slices, and drink with a straw.
MAI TAI TIKI POPS
These rum-spiked frozen treats take the flavors of a well-known Tiki cocktail - the Mai Tai - and turn it into a fruity (and boozy) ice pop.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 11h20m
Yield 6
Number Of Ingredients 11
Steps:
- In small bowl, beat coconut colada layer ingredients with whisk until smooth. Divide mixture among six 5-oz paper cups. Cover with foil; insert craft stick (flat wooden stick with round ends) through foil into center of pop. Freeze 2 to 3 hours or until frozen.
- Meanwhile, in blender, place mango mai tai layer ingredients. Cover; blend on medium speed about 45 seconds, stopping frequently to scrape sides, until smooth. Cover and refrigerate while waiting for first layer to freeze.
- When first layer is frozen, remove foil from pops. Pour mango mixture over frozen layer. Return foil to pops to help support sticks. Freeze about 8 hours or until frozen before serving. Store remaining pops covered in freezer.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Tiki Pop, Sodium 15 mg, Sugar 20 g, TransFat 0 g
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