Sweets | Mojito Cupcakes
Posted on June 14, 2011
You will be amazed at how much these little cakes taste like a Mojito. I got this recipe from a cooking class, but made a few adjustments. The recipe said to bake for 15 to 20 minutes, but I found that I needed to bake for 22 minutes. Also the recipe called for 1/4 teaspoon of spearmint (not peppermint!) extract in the icing, but when I tried it, I found that it tasted like chewing gum. I eliminated the extract and think it tastes better this way. I like using mini-pans for these.
Yield: 12 cupcakes or 36 mini-cupcakes
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup sugar
1/4 teaspoon salt
2 ounces unsalted butter, melted
1 egg
1 cup whole milk
1 1/4 ounce Myers Dark Rum
1 tablespoon fresh lime juice
zest of one lime
2 tablespoons finely chopped fresh mint
Method
Preheat oven to 350 degrees.
This batter works best when mixed by hand.
Sift flour and baking powder together. Add sugar, salt, and whisk in a large bowl.
Melt better and mix with beaten egg. Add to dry ingredients, stirring in the milk, lime juice, and rum until smooth. Add lime zest and mint.
Divide batter among cupcake liners. Bake 22 minutes, or until the sides pull away and are golden brown. The tops should be spongy to the touch. Remove to wire rack and cool completely before icing.
MOJITO ICING
2 ounces butter, softened at room temperature
2 cups powdered sugar, sifted
pinch of salt
2 tablespoons Myers Dark Rum
1 tablespoon fresh lime juice
lime zest, for garnish
mint leaves, for garnish
Use a mixer with paddle attachment for icing.
Beat butter, sugar, and salt until smooth. Add rum and lime juice and beat until stiff peaks form. Add more sifted powdered sugar, if necessary. Taste to see if it needs more rum, mint, or lime juice and add as appropriate. I found the above amounts to be perfect and didn't need to adjust.
Frost cupcakes. Garnish with lime zest and mint leaves.
(Ref. Sur La Table's "Mojito Cupcakes" recipe, "Cocktail Inspired Cupcakes" class.)