drunken Malibu mango cupcakes

This past weekend we celebrated the Third Annual Beer Olympics and two of our best friends’ birthdays. What is Beer Olympics? The most fun weekend of the year where we test our abilities to drink beer and complete games the fastest, take a quick break for dinner and changing and then we get picked up to go out to Seacrets in Ocean City, MD. Fun fact, my boyfriend and I didn’t win a single game despite our most intense efforts but it was still a super fun day!

Snacking during the day is essential to survival and you know I always bring dessert. I updated an older recipe to meet the request of not-so-much coconut and got some decorating ideas from Martha Stewart’s book “CUPCAKES” since our theme this year was “under the sea.”


Basic White Cake

I doubled a basic white cake recipe (makes 12 each.) Once the cupcakes cooled I used a paring knife to remove a small circle from the center ( I forgot my tool to do this with at home.)

Drunken Mango Filling

  • 2 mangos diced
  • enough Mango Malibu liquor to cover mango

Soak overnight for full flavor then fill cooled and hollowed cupcakes with drained mango.

Malibu Frosting

  • 2 sticks butter, softened
  • 8 cups powdered sugar
  • 2 TBSP milk
  • 6 TBSP Malibu
  • 2 tsp vanilla extract

Extras For Decorating

  • blue food coloring
  • graham crackers
  • blue sprinkles
  • paper drink umbrellas
  • blue construction paper cut into shark fins

Beat butter until creamy, then add sugar one cup at a time until well combined. Add milk, rum, and vanilla. A little bit extra powdered sugar may be necessary at the end to get the right consistency. Divide frosting into two bowls. Add blue food coloring to one until it resembles ocean water. I forgot mine and had to use blue melting chocolate to tint the frosting. Pipe half of cupcakes with a dollop of blue frosting and then spread to resemble waves. Add blue sprinkles and top each one with a shark fin.

Crush graham crackers to resemble sand, pipe the non-tinted frosting to spread evenly and dip the cupcakes into a shallow bowl to cover in the cracker crumbs. Top with an umbrella.

I didn’t refrigerate these, just kept them at room temperature and they kept really well!